Cooking Blogs That I Read and Follow

Whether you’re a professional chef or just an amateur gourmet, if you’re really serious about cooking and progressing your culinary knowledge forward, you must dedicate yourself to constant and never-ending improvement and education. Here is a list of blogs that I read and follow religiously. Everyone’s needs for culinary education are different, but at this time in my life, these are the blogs about food, cooking and culinary innovation that I most enjoy following.

• Ideas In Food- Bottom line, these guys are a huge inspiration to me. They are incredibly talented chefs that are constantly pushing the boundaries of what food is and the techniques a chef can use to make mind blowing dishes. If you love the science side of food and culinary technique, this is definitely a must read blog! If for nothing else, check out this site for some of the most beautiful “food porn” your eyes have ever seen.
• Khymos- Martin Lersch is an extremely talented food scientist in Sweden who holds a PhD in organometallic chemistry from the University of Oslo. His blog is dedicated to discovering the science behind food, and moving the art of “molecular gastronomy” forward. He has a great PDF on hydrocolloids that I recommend anyone who is interested in molecular gastronomy download.
• Chadzilla- An incredibly talented chef who approaches food from a scientific view. He is always researching and discovering new techniques, and is backed by an equally talented crew (the sign of a really great chef!)
• Michael Rhulman- One of my favorite food authors, I follow Rhulman’s blog more for his writing than what he says about food (although his information on food is awesome).
  
• Line Cook- A good ol’ fasion sh*t talkin’ line cook who knows what it takes to work in a professional kitchen!
• Salt of The Earth- Kevin is an incredibly talented chef in Pennsylvania that is always pushing the limits of food. His blog is an ongoing inspiration to my own personal culinary endeavors.
• Food 102- The thing I really love about the food 102 blog is the on going tasting menus that get posted. It really pushes me to think about “purposeful progression” in a menu and overall execution.
• Michael Laiskonis- The Pastry Chef of Le Bernadin in NYC, his blog is both inspirational and informative. I have “borrowed” a technique or two from the information found on his blog, which is one of the best compliments (in my opinion) that you can give a chef.

Now it’s your turn. What food and cooking blogs do you follow and why? Let me and the rest of the FCS community know by clicking on the comment button below.