French for "base" or "foundation," it refers to the browned savory bits and caramelized drippings of meat and veggies that stick to the bottom of a pan after sautéing on the stove or roasting in the oven. It is used to make many types of flavorful sauces that boost any dish from "meh to "uh canihavesummordat?"



Cooking has never just been about how I can get the most delicious combinations of flavors into my face (though that is certainly a large part of it). It is a labor of my hands that feeds my soul, brings people together, and is always accompanied by belly aching laughs and meaningful conversation.

One of my earliest formative cooking experiences occurred in my parents kitchen when I tried a new recipe that called for using fond to create a pan sauce. It was one of the most flavorful things I had ever tasted and made me realize how little I knew about cooking, and how excited I was to discover more.

After that experience that I am oh-so-fond-of (pun very much intended), I made it a personal goal to mastering recipes and methods that were unknown to me.I hope that more than inspiring you to cook a meal, with your hands, from scratch, that this blog inspires you to bring people together & live your own adventure.