Recipe Hack : Aztec Chocolate Almond Butter

By Tsz on April 20, 2013

Aztec Chocolate Almond Nut Butter

Gastrophoria is homemade Aztec Chocolate Almond Butter. Big news! You're now looking at the newest recipe contributor to NatureBox's editorial team!! Growing up watching Martha Stewart, it's always been a dream of mine to follow in her footsteps and create in the kitchen. This is one giant leap closer to my personal holy grail. Every ...

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Secret Squirrel Cold Brew : When Design Meets Food

By Tsz on April 9, 2013

Gastrophoria is being able to design for food. Even better when it's for a product I enjoy, such as Secret Squirrel Cold Brew. Most people work to live and some live to work. For me, I'd rather live to eat and design. As a young(ish) graphic designer, I'm not at the stage where I can pick ...

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Trader Joe’s Chocolate Croissants : A Taste of Paris for Breakfast

By Tsz on March 13, 2012

Trader Joe's Chocolate Croissant

Gastrophoria is a pain au chocolat fresh out of the oven. My first experience was when I visited Europe (1st timer!) last year. I had just landed at the Orly airport during the last leg of my European adventures and was absolutely famished. Due to a lack of funds (Europe is not cheap I tell ...

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Sweet Corn Panna Cotta with Mango Sauce

By Tsz on January 30, 2012

Sweet Corn Panna Cotta

Gastrophoria is a panna cotta flavored with sweet corn. Naturally sweet, corn is a novel way to flavor desserts, especially when used in a creamy panna cotta. Taking a simple basic recipe, all you'll need is some sweet corn to infuse the cream. After the cream is flavored, you can then strain out the corn ...

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Berthillon : La Vie En Rose (and Ice Cream)

By Tsz on January 12, 2012

Berthillon on the Seine

Gastrophoria is savoring an ice cream cone from Berthillon on the Seine. The time or weather isn't important—though it's best to go right after a light drizzle as that's when the air in Paris smells sweetest. All you need is a few euros for this experience (ok ok, provided you're in Paris already). When you're at ...

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