Good morning. Today we’re revisiting the mayo marinade, a technique long time followers will be familiar with. It’s an essential tactic we still use all the time, and you should too. We break it all down below.

• Let us know if there are other techniques you want us to highlight in upcoming editions.

COOKING PROTOCOL 🤝

Mayo marinades

What you’ll need

• A protein of choice

• Mayonnaise (any kind)

• Salt + any other seasoning you want

Why you should do this?

If you struggle to get good color or browning on your proteins, this will make searing foolproof.

• Why it works: The mayo is an emulsion, which helps the spices stick to the chicken and unlocks their fat-soluble flavor. It renders away during cooking, meaning you won’t need to use any extra oil, and the end product won’t have any residual mayo flavor.

This works with any flavorings or protein, even hearty vegetables and tofu!

How to do it

1. Cut or prep your protein, if needed, then add to a bowl and season with salt.

2. Start with a spoonful of mayo, eyeballing enough to coat the meat. Add a generous sprinkle of spices, if using.

3. Massage the protein until the mayo & spice marinade evenly coat each piece.

4. Sear over high heat until you get browning on all sides and the protein is cooked through. That’s it!

RECIPE RECOMMENDATIONS ✅

Try it out…

Try out the mayo marinade technique on the proteins in these recipes:

FOOD TRENDS 🚀

Pickles around the world

Did pickles dominate 2024?

For sure — Pickles trended hard in 2024, and they haven’t slowed down in 2025. And not just cucumbers in vinegar — we saw almost every crunchy veg preserved in vinegar or fermented in a salt brine.

• The masses are embracing the sour snack via kimchi, giardiniera, achar, sauerkraut and more.

• The classic dill pickle wasn’t left behind either — it has always been popular, but it seemed to take on new levels of interest last year as a standalone treat.

It makes sense: we’ve covered how fermented, probiotic foods have been on the rise. And from a cooking standpoint, acidic condiments will remain a dependable flavor booster.

And now, the trend extends to pickle-flavored anything: beef jerky, olives, wing seasoning, pizza, and even sour punch straws…

READER Q&A 🧠

Pineapple on pizza

Answer: If you weren’t triggered by the pickle trends mentioned above, hopefully you can make it through our attempt at justifying this one…Pineapple goes on pizza mostly for it’s taste, visual contrast, and human element.

1. The taste is sweet and sour. Pizza is primarily salty and umami. Thus, the fruit brings balance and contrast to the pie, making bites more exciting.

2. We eat with our eyes. Pizza rarely has yellow toppings, so pineapple brings a striking color contrast. Humans tend to find contrasting foods more appealing than drab, mono-colored dishes — this is why garnishes make food more appetizing.

3. Pineapple on pizza taps into the human element. It’s quirky and weird, which creates a cult like following, and people love defending controversial topics. It also has cultural legacy in certain US regions — if you grew up with it, the nostalgia is a powerful force that keeps people ordering it for years to come.

WINNING READER SUBMISSION 🏆

This weeks winner is Yannis, who made ‘karesotto’ - risotto made with a Japanese curry and dashi broth! Super creative.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: The 'Sustainable Oil' Michelin Starred Chefs Are Obsessed with

In a minute or less: Best Canned Cocktails

What we’re watching: LA's Cheapest Michelin Starred Meal

Food science: Pickling Fundamentals

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