Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?
skewers
supplements
duck
herbs
strawberries
boiling
meringue
frosting
dulce-de-leche
carob
measurements
clotted-cream
noodles
chocolate-truffles
low-fat
quickbread
nut-butters
texture
kombu
faq
lasagna
overcooking
food-identification
caramelization
buckwheat
hamburgers
fats
chicken
serving-suggestion
popcorn
