Francis Lam

Francis Lam is a James Beard- and IACP-nominated food writer, an editor at Clarkson Potter, and a judge on the show "Top Chef Masters." He has also served as a features editor at Gilt Taste, provided commentary for the Cooking Channel show "Food(ography)," and written for and Gourmet.


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Contributor Francis Lam demonstrates two techniques to julienne carrots: the French way and the Chinese way.
"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher.
"Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year.
For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says.
When she was 15, all Azalina Eusope wanted to do was leave Malaysia. "I did not want to be a fifth generation of street vendor," she says.
For almost 30 years, Jimi Yui has designed kitchens for chefs like Mario Batali, Eric Ripert and Masaharu Morimoto. "I think any decent designer will tell you that what we really do is listen really, really hard," he says.
Though Nikiko Masumoto was a fourth-generation farmer in the making, when she went to college, she thought she was leaving the family farm for good. She is co-author of The Perfect Peach.
"We have a huge problem in this industry," says Amanda Cohen of New York City's Dirt Candy. "This is going to sound funny, but we're not keeping women in the kitchen."
"If you think about cooking as a language," says chef Daniel Patterson of San Francisco's Coi restaurant, "vegetables give you a lot more vocabulary than if you're just cooking with meat."
Adrienne Lo and Abraham Conlon of Chicago's Fat Rice cook the food of Macau, a cuisine that blends many cultures. The food from the former Portuguese colony is disappearing -- and they hope to help preserve it.
Some self-described purists say Tex-Mex is bastardized northern Mexico food. Robb Walsh, a Texas food authority and author of The Hot Sauce Cookbook, defines Tex-Mex as an American regional cuisine.
Before chef Edward Lee moved to the South, he didn’t know what sorghum was. Now he incorporates it into everything from ham to ice cream. Food writer Francis Lam interviews chef Edward Lee, author of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.