David Grimes

David Grimes has worked professionally as a chef since 2002, in settings as wide-ranging as a corporate caterer and as a sous chef in a Michelin-starred French restaurant. He has been writing about food since 2009 and published in "Time Out New York" and "Food and Wine" magazine.

How to Make Homemade Chocolate
Contributed by David
How to Dry Wild Morel Mushrooms
Contributed by David
How to Cut Lobster Tails
Contributed by David
How to Dry Shiitake Mushrooms
Contributed by David
How to Use Bentonite for Beer
Contributed by David
How to Store Flaxseeds
Contributed by David
How to Cook Rock Lobster
Contributed by David
How to Bake Whole Chicken Halves
Contributed by David
How to Make Ampalaya Candy
Contributed by David
How to Sear and Bake Chicken
Contributed by David
How to Store Clementine Oranges
Contributed by David
Why Is Bratwurst White?
Contributed by David
How to Cook a Steak On Your Stove Top
Contributed by David
How to Cook Petite Lobster Tails
Contributed by David
How to Deep-Fry Chicken Thighs
Contributed by David
How to Steam Cabbage in the Microwave
Contributed by David
How to Eat Phool Makhana
Contributed by David
Slow-Cooked Meatballs
Contributed by David
Do Spices Enhance Yeast Growth?
Contributed by David
How to Marinate Venison With Beer
Contributed by David
Ideas for a Gymnastics Birthday Cake
Contributed by David
The Purpose of Buttermilk in Baking
Contributed by David
How to Steam Cook Eggs
Contributed by David
How to Slow Cook Steaks
Contributed by David
How to Make Kraft Macaroni and Cheese
Contributed by David
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