by Shaye Lewis | Mar 14, 2026 | Southern Food Lab, Update
Introduction Cornbread is one of the most recognizable foods in Southern cooking. It’s simple: cornmeal, fat, liquid, heat. But the results can vary greatly. Some cornbread is dry and crumbly, some is dense, and others rise beautifully with a crispy golden crust. The...
by Shaye Lewis | Nov 12, 2025 | My Culinary Journey, Update
When heritage blends with lab rigor, flavor functions as both a tool for scientific analysis and culinary innovation: Part 1 As a scientist who can prepare gallons of Béchamel as skillfully as I cultivate primary cultures, I live at the intersection of the laboratory...
by Shaye Lewis | Jul 2, 2025 | My Culinary Journey, Update
As Baobab Southern Kitchen approaches the end of our three-month Baobab 365 experiment and our one-year anniversary, we’re thrilled to announce an exciting evolution in our culinary journey. Our beloved pop-up dinner series is transforming into something deeper...
