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The fact that we do our own cold smoking gives [our food] an artisanal quality. And the advantage of doing all my own smoking is that I have total control over flavor, save money, and can offer a product unique to my restaurant.”

Bars typically operate on the principle that the customer already knows what drink he or she will have.

At once beguilingly sweet and juicy, with a kiss of tartness, cherries are seduction on a stem. 

Here’s a plan that will help lessen the unpleasantness of the termination process.

Lip-smacking flavors of ripe blackberries and boysenberries give it enough sex appeal to seduce even the snobbiest of wine snobs.

It’s no wonder the French named this fruit pomme d’amour—the “love apple.”

Good wine service techniques are universal, whether the restaurant’s style is formal white table cloth or casual bistro.

Rioja wines have been synonymous with unchanging tradition. These striking architectural symbols proclaim that style—and change—have arrived in Rioja. 

Americans eat more than a billion pounds of shrimp a year, or about four pounds each, which is nearly double what they consumed 20 years ago.

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.

Stress is not going to go away in this business. Luckily there are methods to promote healthy levels of stress in the kitchen.

A stage (kitchen internship) can be set up in a restaurant two blocks away or in a European kitchen. It can be as short as a one-day trial, or the stagecan run part-time for up to a year. 

A closer look at two of Latin America's most misunderstood spirits.

Mix two parts fruit, one part spirit, and liberal dash of sunshine-refreshment.

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

Australian wine country doesn’t begin and end in Barossa or even in the surrounding state of South Australia.

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.

 Beer is often the red-headed stepchild of beverage programs, especially in fine-dining venues. 

Are you screw-happy or screw-crappy?

 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.

Restaurants face two new and unavoidable challenges: rising utility costs and the “greening” of food service. 

Lamb: tasty, chic, profitable.