Housemade is a monthly column for the San Francisco Chronicle where culinary scientist Ali Bouzari takes diners on a guided tour of the silent science, brilliant ideas, and awesome techniques behind your favorite restaurant menus. Illustrations by Christina Chung.
Weaponized grandma food from Nick Balla and Cortney Burns.
Miss Ollie's (Oakland)
Next-level skillet calculus from Sarah Kirnon.
Behind the curtain of Ravi Kapur’s magical S.F. restaurant.
(San Francisco)
Poetic precision beyond just “Californian” or “Cantonese” from Brandon Jew and Melissa Chou
A masterclass in handmade cooking from Dominica Rice-Cisneros.
Maximum comfort and delight in every bite from Jessica Koslow.
The mysteries of the legendary fruit bowl illuminated.
Edible architecture from Belinda Leong and Michel Suas.
Fatted Calf (San Francisco)
Making meat count with Taylor Boetticher and Toponia Miller.
Lady Falcon Coffee Club (San Francisco)
Beyond the broscience of the coffee industry with Buffy Maguire.
Kismet (Los Angeles)
The science of flavor pairings in an edible feast with Sara Kramer and Sarah Hymanson.
Posie (Larkspur)
Ice cream and flavor impressionism with Kyle Caporicci.
Tommy’s Mexican Restaurant (San Francisco)
Agave terroir with Julio Bermejo.
China Live (San Francisco)
The science and beauty of cooking in a wok with George Chen.