By Scott MechuraEBS Food Columnist Not too long ago, I was listening to a podcast by Mike Rowe. His interview really got my attention. He spoke...
By Tim Behuniak EBS Contributor BIG SKY – Dozens of resort guests and Montana locals attended Big Sky’s annual Guild of Sommelier dinner on Saturday, Feb. 9 at the...
By Scott Mechura EBS Food Columnist I once wrote about what is in the average chef’s refrigerator. If you recall, it usually isn’t much. Yes, its...
By Scott Mechura EBS Food Columnist One of my all-time favorite television programs was the original “Twilight Zone.” There was no one quite like its creator,...
By Carie Birkmeier EBS STAFF Despite a surge of products like kombucha and tempeh popping up in markets around the country, the process of fermentation is not...
By Scott Mechura EBS Food Columnist Flavor is the king of cuisine, is it not? The first summer sweet corn, or that perfectly aged 20-year single malt...
Carie Birkmeier EBS Staff Sous vide (SOO’-veed) is a French term that means “under vacuum.” It is a cooking technique in which vacuum-sealed foods are cooked...
Scott Mechura EBS Food Columnist I was recently reflecting on my writing for EBS, and how, as well as writing about food and cooking, one of...
By Carie Birkmeier EBS Staff If you favor deep, earthy, slightly funky flavors, black garlic might be a unique ingredient you would enjoy. Its origins come...
By Scott Mechura EBS Food Columnist I once wrote about what is in the average chef’s refrigerator. If you recall, it usually isn’t much. Yes, its contents...