StarChefs.com, in what can be called the definite list for talent-spotting, has announced their 2015 Rising Stars Award winners in NYC. The Rising St...
When you're assembling a crack team of judges, credentials matter.
If you could have one meal every single day for the rest of your life, where would it be from, and what would it be?
Is there any other form of journalism that continually rates things, judges them and then packages them up in a neat list?
Paté doesn't have to come from force-fed ducks or geese. There's nothing wrong with liver itself: eating organ meats is part of many cultures, including my Italian family's, and part of a sustainable meat industry.
That's right, not even the country's finest culinary minds can resist the allure of the drive-thru.
We reached out to restaurant professionals from all across the country, and their opinions may surprise you.
The Wind and Sea Estate is one of the most magical places in the world. The joy of sharing this spectacular location provided the perfect vacation for friends; all dedicated environmentalists who thrive on discovering the bounty of nature and protecting our natural resources.
Anyone who cooks for a living has the opportunity to touch the lives of everyone around them in ways deeper than we can sometimes imagine.
Once the goose is fully cooked, take the bird out of the oven and let rest for 20 minutes in a warm place in the kitchen. Be sure to reserve the juices in the oven tray to use as a rich sauce.
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
There are many factors to consider when choosing a potential career; pay, prospects the elusive work/life balance. However too few people consider whether their chosen profession would in fact help them survive a zombie apocalypse.
It's not just you. Chefs are sick of the déjà vu, too.
Tips from the experts to get you through the season.
Aside from the fact that in restaurant kitchens everything is prepped and ready to go ahead of time, at home the knives aren't as sharp, the recipes might not be memorized, and, well, the person cooking the food isn't a professional chef.
I've found that the best way to cook a 10lb turkey is in a cold oven. Using this technique will take a minimum of four hours but its well worth the wait... we're on Caribbean time, man!
Is it a bit much to say that we are in the midst of a Food Revolution? I suggest that depends on how you view the current conditions on your plate, in your family, in your community, in our nation.