Michael at Herbivoracious

Seattle, WA

Age: 46

I'm the author of Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes and Herbivoracious.com, where I create vegetarian recipes with flavor, authenticity and technique.

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How can you reduce the heat of a chili pepper?

chilies peppers asked Sep 2 '10 at 20:28

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34 votes

Why do some foods taste better the next day?

storage-method food-science flavor asked Aug 4 '10 at 0:00

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28 votes

Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?

salt seasoning recipe-scaling asked Nov 25 '10 at 15:41

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22 votes

Cues to a reliable or unreliable recipe?

please-remove-this-tag asked Aug 9 '10 at 5:39

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19 votes

Is it possible to make a marshmallow that isn't sweet?

molecular-gastronomy asked Aug 31 '10 at 7:17

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16 votes

What causes the green ring between yolk and white when hardboiling an egg?

eggs hard-boiled-eggs asked Aug 30 '10 at 16:09

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15 votes

What factors lead to rich crema on espresso?

coffee drinks espresso asked Aug 24 '10 at 21:36

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14 votes

How do I get vegetarian tamales to come out fluffy?

vegetarian mexican-cuisine asked Sep 1 '10 at 6:37

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12 votes

Uses for stale bread?

bread culinary-uses asked Aug 16 '10 at 7:04

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12 votes

Why do bananas turn black in the refrigerator?

storage-method food-science refrigerator bananas asked Aug 20 '10 at 0:35

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Top Answers

What's the numbering system for spaghetti and does it matter?

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Why do tomatoes get so hot?

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transfer pizza onto stone without sticking

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What does a healthy cast iron skillet look like?

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Time vs. Temperature - What changes what?

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How to combine chocolate and garlic in the same dish?

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Is gelatin vegetarian?

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Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?

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Ingredients or techniques to a more solid lasagna

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Does water that's been left to sit and then reboiled taste different from fresh water boiled once?

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What is a substitute for going to culinary school? Is there?

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Can I replace honey with maple syrup in recipes that require honey?

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Catering event for 1st time. How should I prepare?

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White pepper vs. black pepper

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What are other uses for Vegemite or Marmite besides as a spread?

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What can I substitute for Kaffir Lime Leaves?

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How to get a thicker soup from watery tomatoes?

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How do we escape the cycle of bad college eating?

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Can ruined whipped cream be rescued?

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how often is cleaning done in a professional kitchen?

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