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When Wells, 47, went to culinary school in 2003, “fermentation was everything you learned not to do,” he says — the thinking was that the bacteria produced by the process was harmful.
Simplified Text
Wells said fermentation was everything learned not to do when he went to culinary school in 2003 because the bacteria produced by the process was thought to be harmful.
Confidence Score
0.950
Claim Maker
Wells
Context Type
News Article
Context Details
{
    "age": "47",
    "year": "2003",
    "event": "culinary school",
    "person": "Wells"
}
Subject Tags
Science Cooking
UUID
a1163b3f-af9e-42cc-bde0-b12431b47c29
Vector Index
âś— No vector
Created
February 15, 2026 at 3:15 PM (3 months ago)
Last Updated
February 15, 2026 at 3:15 PM (3 months ago)

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Screenshot of https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html
IndexNatasha Price’s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells’s “Sourdough” Oatmeal With Almond Butter and BerriesMiles Thompson’s Braised Escarole Scramble With Toast
Completed Article
29 claims 🔥
3 months ago
https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html

Three Los Angeles-based chefs share their quick and easy breakfast recipes. The article features recipes for eggy bread, sourdough oatmeal, and braised escarole scramble. The recipes are designed to be flavorful and satisfying despite time constraints.

Recipes Breakfast Chefs Cooking Food Eggy Bread Oatmeal Scramble

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