What is the point of foams in modern cooking? Is it for taste, or presentation, or just to be innovative?
What's good to make with canned tuna fish? I only use it to make sandwiches and macaroni salad and there has to be something more interesting than that.
Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?
What's the "chef way" to drain ground beef?