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Articles in "Food"

Regardless of what culinary wonders a chef chooses to cook, chances are good that the right food processor is available.

Tiny, dainty, and barely more than a mouthful, post-dessert desserts have tremendous charm.

 There are many varieties worth seeking out for their unique flavor profiles, fragrant nose, and beautiful color.

In a suffering travel industry, the culinary tourism niche is the place to be.

As a restaurant professional, it is more important than ever to know how to handle requests and create ways to prepare foods that you know are safe to serve.

 Partnering with a local farmer can help ensure the quality and sustainability of trendy Heritage Pork.  Chefs need to ask how their supplier operates and exactly what they’re paying for.

Lamb: tasty, chic, profitable.

“Cheese has always been a food that both sophisticated and simple humans love.”
M.F.K. Fisher, How to Cook a Wolf (1942)

Unusual ice cream, sherbet and gelato flavors stand alone or pair well with seasonal pies.

Most popular organ meats

Offal has been eaten on the white porcelain of haute cuisine and the blue enamel of thrifty farmers for generations. Though its name comes from the Old English word for organs that fell from animal carcasses during slaughter, offa

A good cup of Joe . . . it’s delicious, it’s comforting, and it carries that jolt of caffeine we sometimes need to nudge us over our next hurdle. This popular brew, however, is not merely a reliable stimulant—it’s also a

Mobility defines much of modern life, and meals are no exception. Even in restaurants, where takeout was once antithetical, chefs are increasingly offering dishes to go, catering to hurried customers who want it all: quickness, quality, and car

Increasingly, wineries are adding upscale food to their tastings repertoires, and restaurant chefs have few reservations about tossing their toques unto the tasting bars.

 

Today’s kitchen leader will create and implement a new menu on a weekly, seasonal, or annual basi

Botanically, grains are the seeds and fruits of various cereal grasses. Many so-called grains, such as amaranth, quinoa, and wild rice don’t belong

The global market of old-world grains now represents an abundance of toothsome, cost-effective, and texture-perfect accompaniments that can be dressed up or down to suit any cuisine or concept...

Charles de Gaulle once said of his country, “How can you govern a nation that makes four hundred kinds of cheese?”

Garlic, Allium sativum, has a long past...surprisingly, it took until the first half of the twentieth century for the architects of American haute cuisine to embrace the timeless ingredient.

It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris. 

 Today game birds are more commonplace, but they are never common. Their ability to create a sense of nostalgia and luxury endures...

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication. 

Chef Gilja Jung was designated a National Human Treasure in Korea in 2007 specifically for her kimchi-making ability.