Amid our national shelter-in-place, there’s been some hope that, at the very least, America may be experiencing an at-home culinary revolution. Banished to our kitchens, forced to dive deep into our spice racks, finally learning the difference between baking powder and baking soda—who knew?—we are locating our inner Julias and Jacqueses, becoming the semi-masterful master chefs we always aspired to be. I’m starting to waver, however. I had a decent three-week run as a quarantine chef—I delighted in slow cooks, long marinades...

Source: Wall Street Journal May 01, 2020 15:56 UTC