Sometimes it's not enough to make great food. Sometimes you have to judge food formally. And sometimes you have to make up the rules by which things are judged. A look inside the process of making competition rules.
How temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.
Getting a box of assorted kitchen implements will give you a mixed bag of tools at the best of times. But what if the set is from a company that is not only exclusively kitchen-related, but is also based out of a foreign country?