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A Santé Q &A with chair of the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, Maureen Pothier.

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.

"I wanted to create wines that evoke the simple things in life, done well and with love.”

Noted mixologist Patricia Richards at the Wynn Hotel in Las Vegas has popularized a specialty called the Kentucky Sidecar, which features Maker’s Mark, Marie Brizard Apry, vanilla-infused simple syrup, and fresh lemon sour mix.

The key to maintaining a harmonious atmosphere during both pressure- packed and laid-back times is to understand that a kitchen is all about the people who work there.

2013 brings with it even more reasons to choose Alaska Seafood.

Rick Moonen, nationally acclaimed chef and owner of Rick Moonen’s rm seafood in Las Vegas, supports Alaska's wild fisheries, some of the world's most sustainable and healthy ecosystems.

Last year, Chef Vlach’s Grand Cru® Gruyere Ravioli with Swiss Chard, Apple and Sweet Potato Sauce took top honors in the Grand Cru® Recipe Contest.

Your Roth Cheese Grand Cru® Gruyere recipe could be your ticket to a culinary vacation package valued at $10,000 and you (and your winning recipe) could get a two-page spread in Santé magazine.

No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.

Master barman par excellence Tony Abou-Ganim makes the case for adding classic gin cocktails to any bar menu.

A Holiday Favorite by Award-Winning Chef Bradley Ogden

The Choapa Valley, though small, with only 96 hectares under vine, is a wine region that’s gaining in notoriety.

Jacquelyn Pobst fights the frost with a drink that is both cozy and refreshing.

“The most important lesson I learned when I passed the Master of Wine exam is that wine can never truly be mastered.”

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

Over the past twenty years, Chilean wineries and winemakers have been discovering new and interesting terroir and microclimates. Among these areas are the two of the most Southern-reaching areas of Chile, the Malleco and Bío Bío Valleys.

Today, more and more chefs and sommeliers, as well as consumers, are looking for organic wines. The terrific news is that there is an ever-increasing selection of naturally produced wines from which to choose.

Consumers, chefs, retailers, fish farmers, and fishermen are responding to the urgent need to make changes in favor of ocean conservation.

When consumers choose Piedmont wines, they are not just getting good quality, they are experiencing part of a history and a culture developed around a beautiful land.

Craigie On Main Bartender, Ted Gallagher, Shakes up Something Peppery and Sweet.

Spain has great wine and great values, especially from regions that have been under the radar here in the US, and once these regions are more recognized for the quality that they offer, you can expect their notoriety and demand to grow.

The Itata and Curico Valleys are, in general, two of the lesser-known valleys of the country, but it is within these areas that one will find some of the greatest history and diversity.

Chef John Besh’s dedication to locally sourced foods shines through in his signature dish, Gnocchi Black and Blue.