Fresh Made Pasta
Science & Food

Fresh Made Pasta

Guest post by Steven Du Paste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti and meatballs today typically involves boiling some dried spaghetti pasta and pouring on some pasta sauce from a jar. But have you ever wondered how to make these golden silky strands of noodles? To start off, we … Continue reading

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The Vegan Way
Science & Food

The Vegan Way

If you’re living in Los Angeles, there is no doubt that you have noticed the surging popularity of plant-based foods in the dining landscape. Not only are restaurants blooming with new vegan menu options, but there is also a burgeoning growth of plant-based food products emerging in the food industry. Notable newcomers include veggie burgers … Continue reading

Brian Bornemann
Profiles

Brian Bornemann

Brian was Executive Sous Chef at The Tasting Kitchen, an ingredient-driven restaurant on Abbott Kinney in Venice that has received much acclaim. He is now moving on to open a new project in Los Angeles. Brian is a UCLA alumnus who majored in European Studies and minored in Italian. He was inspired to become a chef after many trips … Continue reading

Instant Noodles
Science & Food

Instant Noodles

Guest post by Panisa Sundravorakul Instant noodles are delicious, cheap, and easy prepare. This combination of traits make instant noodles a seemingly perfect solution for college students’ hectic schedules and depleted bank accounts. Let us take a moment to appreciate what made instant noodles possible – let us savor the science behind this culinary delicacy. … Continue reading