Marc Matsumoto

Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network. Follow on Facebook, Twitter, or Google+.

Go Back to Basics with Homemade Savory Ketchup

Don’t just settle for bottled ketchup, make your own with this homemade savory ketchup recipe. Serve it with fries or burgers at your next BBQ. Continue


Experiment with Korean-Style Grilled Beef

Don’t just throw the usual steak on the grill this summer. Mix it up instead with some Korean flavors to bring out the best in your beef. Continue


Learn Three Techniques for Tenderizing Meat

When it comes to tenderizing meat, the key is not buying a pricey, quality cut rather the technique used. Continue


Stay Healthy with No-Mayo Coleslaw

Try a healthier alternative with this no-mayo coleslaw recipe with lemon juice and honey for extra flavor. Pick the right type of cabbage! Continue


Relax on Memorial Day with Blueberry Lemonade

Follow this simple recipe for blueberry lemonade made with sparkling water, lemon juice, blueberries, and sugar for a refreshing drink. Continue


Serve Stuffed Shiitake Mushrooms as Appetizers

Add this pork filling with scallions and ginger for a good pairing with the mushrooms. Continue


Blend Southern Flavors with Chicken Fried Steak

Grab a meat tenderizer to make this chicken fried steak recipe with tomato and olive sauce for a colorful dinner idea. Continue


Use Creme Brûlée Techniques on Your French Toast

Follow these four tips to take your French toast from soggy bread to a maple-infused delight. Continue

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