The ladies at The Today Show found themselves with a pineapple problem- how to safely tackle this favorite fruit. So they called in Jamie to show the crew how to easily peel, slice and dice
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Jamie sat down with the folks at Digital Trends to discuss all things science and flavor. They covered why blueberries and horseradish should be on your to-do list, how peanut butter could be the unexpected star
Spring is here and Momma is on our mind. The Chicago Tribune decided to make a special meal for all the Moms out there with a little help from The Flavor Matrix. Using the unique flavor
A little James Bond and a lot of Dixie. Jamie and I were honored to grace the cover of VIE magazine's April (18') Culinary Issue! The focus: bivalves & booze, our new restaurant and the rebirth
From very cool British style website, Mr. Porter: One man [taking science in the kitchen] in a fresh direction is Mr. James Briscione, director of Culinary Research at the Institute of Culinary Education. His passion