Tim Anderson

Great food often has an element of surprise. Sometimes, that surprise may come as an unexpected flavor—say, a hint of star anise in an otherwise ordinary French onion soup. But,…

There is a long, global history of the manipulation of foods to make them resemble other foods, from mock turtle soup to mock duck to imitation crab. While some of…

Tim Anderson is a Wisconsin-born chef and writer based in London, specializing in Japanese cuisine. He has published six books on Japanese cookery, including Your Home Izakaya and Japaneasy: Bowls and Bento….