Food blogs have made up a considerable chunk of blogs ever since the early days of blogging. One only needs to have a look at how many cookbooks there are in any one bookstore to see how much people want to both write and read about food.

With so much competition in the area, you really have to offer something special to stand out. Ideas in Food has just that very uniqueness to do so.

Aki Kamozawa and H. Alexander Talbot are two very talented chefs who run a consulting business in New York. But what makes them so special is that they are fascinated by the ideas of taste and the science of cooking. Most of their recipes are experiments designed to question and push the traditional boundaries we have in our cooking and eating.

Flavours from Prickly Pear to Yuzu to plain old Apple are explored. It’s not just exotic ingredients but new ways of cooking that are attempted. However, don’t think that all these ideas are unapproachable and not something that can be used in a non-chef’s kitchen - some ideas are just twisting around traditional recipes like steaming instead of baking brioche (a simple French bread) with the result a Chinese style “bao”. 

The blog is run from the TypePad platform with plenty of sidebar content modules used including photo albums for all their key ingredients.

And if you have the good fortune to be living in New York (or visiting) - they run private workshops and cooking classes.