Skip to content
One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →
Chef Fatty
  • Home
  • Recipes
  • Science
  • Cookbook
  • Shop
  • About
Sign up
Chef Fatty

Weeknight Asian cooking that actually works. Tested in my kitchen. Written so you can nail it in yours.

HomeRecipesCookbookShopShippingReturnsAboutContactPrivacy & terms

Newsletter

One recipe a week. No fluff.

Follow for weekly recipe picks, cooking tips, and the occasional cookbook drop.

© 2026 Chef Fatty LLC — Seattle, WA

Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
SmoothieFormulaFood Science

The Smoothie Formula: Why Yours Comes Out Watery (and the Fix)

A great smoothie is not fruit and ice. It is frozen fruit for thick flavor, a creamy fat-and-protein element for body, just enough liquid, and a pinch of salt and acid, one formula, three smoothies.

Aug 5, 2026Read →
MarinadeFormulaFood Science

The Marinade Formula: What a Marinade Actually Does

A marinade barely soaks in. Here is what it actually does, a surface flavor bomb, a controlled tenderizer, and a salt cure, all in one six-part formula, plus three flavors and what to use if you cannot have kiwi.

Aug 3, 2026Read →
Mac and CheeseFormulaCheese

The Mac and Cheese Ratio

Most mac and cheese is a beige glob of one melted cheese, rich for two bites and boring by the third. This is the premium version, built on a formula of three cheeses that each do a job: melty for the sauce, stretchy for the pull, and crunchy for the crust.

Jul 28, 2026Read →