Flavor alchemy

Among all the excitement of having Andreas Viestad writing the new Gastronomer column for the Washington Post, I missed the other wonder tucked away in this week’s Food section of the newspaper. Martin has a great post on the new column, which for me will fill the void on the whys and hows of cooking created when Robert Wolke retired from his Food 101 column in the summer of 2007. Viestad’s has promised science-informed cooking and he started out with Hervé This’ chocolate chantilly.

But there was another wonder in the Food section: a cocoa and meat combination in the Dinner in 20 minutes box, the topic of TGRWT #5. It is a recipe for bison steaks with cocoa nib sauce.