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Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
Cooking shrimp in boling water food background. You can purchase this photo for commercial use in high-res and without watermark here: j.mp/greycoastphoto || If you have any issues with finding specific image, please contact me: danr@yandex.com
Detail of the cast-iron cooking grate on a park grill.
Weaver Lake Park
Maple Grove, Minnesota
April 25, 2011
Image made for a cooking book, called something like 'no budget cooking'. aimed at the poorer people from my living area/
Featuring Suzy with her own Ghanese recipe. Simple and tasteful.
Grilling chicken.
Ughh - I wish I would have closed the door to the laundry room.
This one I actually cooked myself.
Colorado Dragon Boat Festival series.
Denver, Colorado.
When I asked him if I can take his pictures ans began shooting, he made very serious expression of his face. Well, I guess it was the true cook should feel.
I gave a cooking lesson to some young friends - 9, 11, and 12. We made French toast in the morning (no photos - I fail!) and homemade raviloli/tortellini in the afternoon, with home made sauce. I bough the wrappers for the pasta, but they made the fillings, and learned lots!
It was all VERY yummy!
Issibit Imissawa, along with other villagers of Timbouloulag, has been forced by the food shortage to supplement their diet with leaves collected from the bush. The leaves are soaked and cooked for three hours to break the strong fibres and pounded to a flour-like consistency before eating.
"Sometimes if I collect enough leaves I take them to the market to sell and buy a small amount of maize with the money (about 500 CFA)" says Issibit Imissawa who carries her son Ahdat Iliman (1) on her back as she cookes the leaves.
"but people don't always want to buy. I really don't know what we're going to do." .
Find out more about the West African food crisis
Photo: Aubrey Wade /Oxfam
March 13 2026 - Our next Learning and Discovery stop was to visit a tarantula hunter in a place called Skuon "The Spider Town" in Cambodia
My mom checking the bird and working on browning it. Oh side note this amazing GE broiler has been cooking our Thanksgiving and Christmas birds since 1956 and it's amazing!!!!!
My MSR stove, titanium plate! traditional NZ plastic cup, aluminium billy & my nylon spoon. I like this stuff!
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