Todd Wilbur

I love playing with my food.

When I was a kid, my parents told me not to do that. Yet here I am as a full-grown adult, poking and squeezing and sniffing, and picking apart my edibles practically every day trying to figure out why the food tastes the way it does.

The process has changed a lot since I hacked my first recipe—for Mrs. Fields Chocolate Chips Cookies— in 1987. That basic cookie recipe took me weeks to finish because I also had to learn how to cook. In the evenings after my real job, and on the weekends, I taught myself the science of food prep and applied it to my cloning projects.  I deconstructed dishes to learn how to reconstruct them. I de-cooked, then I re-cooked, off and on for 5 years, until one day I had completed my first cookbook. Then I just kept on writing them.    

My last book, Top Secret Recipes Step-by-Step, was a departure from the 10 monochromatic cookbooks preceding it by including step-by-step color photos for every important step of each recipe.  This blog continues in the spirit of that book. The photos are all shot in my kitchen, and I try to have some fun with them. But, most importantly, they will help you get great results in your kitchen. All the recipes here are new, and they’re all free.

So dive on in and get cooking, and let me know what you think. All the comments, good or bad, are how I make the recipes even better. And feel free to share these secret recipes with anyone you know. Everybody likes a good secret. Especially if it’s edible.

Happy hacking.

Todd Wilbur