I’m certainly no chef, but I can follow a recipe. I don’t spend a lot of time in the kitchen, but I’ve had to pinch hit now and again. Every once in a while I like to venture beyond the safer fare (toast) and try something more challenging (homemade soft pretzels). I credit the number of flops I’ve had to my lack of experience but I have also found that preparing dishes isn’t just combining ingredients. Order, technique and timing have their place as well. It is chemistry after all. Thanks to Food Network’s know-it-all Alton Brown I can feel comfortable being one of the culinary illiterates out there and benefit by his superior knowledge and entertaining form of teaching. I may have learned a few new tricks but I doubt I’ll be given free-reign in the kitchen anytime soon.