Creating sauces in the kitchen can be difficult but it is one of the fundamentals to become a good chef: it involves techniques that with a little bit of advice and the appliance of science can be mastered easily.
This week FDL took a closer look at the science of sauces. If you worry about that perfect sauce curdling or that mayonnaise cracking right at the last minute then this is certainly a piece for you.
This week FDL focused on the gourmet food truck movement that's taken to the roads of LA offering healthy, fresh food from the back of a van.
Fresh guacamole for Mexican lovers, the best sushi for a healthy Japanese diet and vegan and organic recipes are all being offered at certain spots around LA as the food truck movement takes hold. The chefs who drive the trucks are even tweeting their menus daily to their loyal followers and customers.
There was also a tofu taco recipe for vegetarians inspired by one of the trucks and a look at the Ciao Bella Piadina a food truck in LA offering people a little taste of Italy.
Let's (m)eat at the Novecento museum
Carrying on with the Let's (m)eat at the museum series, which so far has seen FDL visit The Louvre in Paris and The Reina Sofia museum in Madrid. This week we were at the Novecento museum in Milan and discovered a masterpiece of patissery called The Bomba.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.