The majority of sections on the Reluctant Gourmet site deal in facts: how to cook chicken breasts, the meaning of cooking terms, what spices work well with lamb, etc.  And all the information is valuable, almost like a small culinary encyclopedia.  You can find information here on almost any cooking technique you can think of, and if you can’t find it, you can ask.

I am glad that my site draws people who are looking for facts, recipes and instruction, but consider this the Editorial Section of the site.  While I’m known as the Reluctant Gourmet, I have never been reluctant about sharing my opinions about food and cooking.  Whether it’s a post about what mayonnaise I think tastes best or a full-blown harangue about fake food, you’ll find it here.