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Lisa Shock

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Topics posted by Lisa Shock

  1.  

    Waxed Salt Crystals? 1 2

    By Lisa Shock, in Kitchen Consumer

    • 40 replies
    • 8,800 views
  2.  

    Apricot Coffee Cake with Solo Apricot Filling

    By Lisa Shock, in RecipeGullet

      
    • 1 reply
    • 5,697 views
  3.  

    "Modernist Cuisine: The Art and Science of Bread" 1 2 3 4 6

    By Lisa Shock, in Cookbooks & References

    • 143 replies
    • 44,112 views
  4.  

    Top Chef 16: Kentucky

    By Lisa Shock, in Food Media & Arts

    • 10 replies
    • 2,249 views
  5.  

    Dangerous Food Served in US Sports Stadiums

    By Lisa Shock, in Kitchen Consumer

    • 0 replies
    • 1,085 views
  6.  

    Let's Cream Biscuits (recipe by James Beard's family cook)

    By Lisa Shock, in RecipeGullet

      
    • 18 replies
    • 6,851 views
  7.  

    Traditional Pastry Style American Savory Biscuits

    By Lisa Shock, in RecipeGullet

      
    • 3 replies
    • 1,905 views
  8.  

    Food in Antarctica

    By Lisa Shock, in Food Media & Arts

    • 1 reply
    • 1,060 views
  9.  

    Popular Cornell Food Researcher in Misconduct Scandal

    By Lisa Shock, in Food Traditions & Culture

    • 7 replies
    • 1,350 views
  10.  

    Possible Link Found Between Type 2 Diabetes and Titanium Dioxide

    By Lisa Shock, in Kitchen Consumer

    • 13 replies
    • 2,116 views
  11.  

    Mayonnaise or Tangy Salad Dressing Chocolate Cake

    By Lisa Shock, in RecipeGullet

      
    • 6 replies
    • 8,571 views
  12.  

    Recommendations Please: Taiwanese Buddhist Vegetarian Cuisine

    By Lisa Shock, in Cookbooks & References

      
    • 15 replies
    • 6,035 views
  13.  

    Great British Menu Season 7

    By Lisa Shock, in Food Media & Arts

    • 7 replies
    • 2,182 views
  14.  

    Fine Dining in NYC circa 1896: The Alienist

    By Lisa Shock, in Food Media & Arts

    • 2 replies
    • 1,144 views
  15.  

    TripAdvisor Makes a Garden Shed the Number 1 Restaurant in London

    By Lisa Shock, in Food Media & Arts

    • 4 replies
    • 1,413 views
  16.  

    Flavor scientists create a lexicon of terms to describe nuances of Rum

    By Lisa Shock, in Spirits & Cocktails

    • 1 reply
    • 1,568 views
  17.  

    Caramelized Sugar Which Remains Granulated

    By Lisa Shock, in Pastry & Baking

    • 18 replies
    • 2,365 views
  18.  

    VMatter Knives, Opinions?

    By Lisa Shock, in Kitchen Consumer

    • 24 replies
    • 9,390 views
  19.  

    Top Chef: Duels

    By Lisa Shock, in Food Media & Arts

    • 7 replies
    • 2,976 views
  20.  

    WD-50 Closing: Nov 30 Last Service

    By Lisa Shock, in New York: Dining

    • 2 replies
    • 2,354 views
  21.  

    Baking in the "Good Old Days" 1 2

    By Lisa Shock, in Pastry & Baking

    • 30 replies
    • 5,698 views
  22.  

    "Chef" the Film

    By Lisa Shock, in Food Media & Arts

    • 3 replies
    • 2,956 views
  23.  

    Botulism concerns re infused oils and confit 1 2 3

    By Lisa Shock, in Cooking

    • 68 replies
    • 36,128 views
  24.  

    Milk Spoilage Bacteria Identified

    By Lisa Shock, in Food Traditions & Culture

    • 2 replies
    • 5,300 views
  25.  

    Top Chef Texas: Last Chance Kitchen 1 2

    By Lisa Shock, in Food Media & Arts

    • 26 replies
    • 7,584 views
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