The Food Geek Is Now in Fine Cooking

Big news! There have been hints on my twitter feed for months now, but all of the pieces have been made public, so I can make at least the first of my big announcements: The Food Geek is now a regularly appearing column in Fine Cooking Magazine. The first column, which is about the Maillard reactions as they apply to chicken piccata, appears in the February/March issue, which should be on the stands, well, any time now, and is currently available to subscribers of their web site. Fine Cooking announced in their December/January issue that they are undergoing a big redesign and lots of changes. I am pleased to be part of those changes. There'll be more, and I'll let you know as soon as I can about the next one.