Whenever I hear the term "fusion" applied to food, I tend to roll my eyes. It's not that I think that the merging of two ingredients or dishes only stands to dilute whatever was great about each of them in the first place; it's that fusion is everywhere. There isn't a single cuisine or dish served in restaurants or on dining tables at home today that doesn't make use of a little amalgamation of techniques or regional preferences. Fusion is as elemental to cooking... More >>>