Turning cheese into a très chic display takes a bit of talent but in a few simple tips, you'll be on your way to a fancy cheese plate that'll wow your guests!
When Brian Preston-Campbell reflects on his job, he sometimes thinks about the hamburger scene in the Michael Douglas film Falling Down. The movie’s...
Our eyes have been conditioned to see certain foods in a particular way and while some colors stimulate the taste buds, others are capable of killing the appetite.
Have you ever been to a restaurant and (after a disappointing meal) thought, I can make that better? You probably can, in most cases. But the restaura...
Marion Cunningham was a great booster of young talent, and I feel lucky to have come under her blue-eyed gaze. I never got to thank her properly for the lessons learned at her side, so here they are now.
Why do the burgers in McDonald's advertisements look different than the ones you buy in a store? Tribal DDB Canada and McDonald's Canada's director of...
Brazen Life: Teacher, Lawyer, Doctor--when someone says “career,” these classic jobs are the first ones you think about, right? Yet thousand...
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...
Her memoir and cookbook is the history of her life. Oh my. What a life she has had.
In 1970, the Federal Trade Commission reprimanded Campbell's for adding marbles to the soup in its commercials to make it look richer in vegetables an...
I decided to do something very different to make a ratatouille creation that is structurally beautiful, delicious, a bit more healthy in nutrients and fiber, and fast and easy to cook.
In food styling, like most small businesses, you say, "Yes" no matter what. If the client can think it, we can achieve it. My latest lesson learned in, "I can't make this up" came in the form of a whole pig.
I recently had the pleasure to sample a beautifully colorful and delicious cool summer treat at one of my favorite Japanese restaurants in NYC, Momoya -- located on the corner of 21st street and 7th Avenue.
Gelatine is innately beautiful, due to its jewel-like transparency and kaleidoscopic mesmerizing qualities. Several years ago I had the opportunity to put my dream of sharing my personal vision of "Jell-O" into a short film, which I entitled "JOY".
Simple syrup, used frequently by bar tenders, is sugar and water boiled until dissolved than cooled to add to cold liquids. I had never seen it served with iced tea at a restaurant before.
Secrets of a Food Stylist For years people have been asking me to share my secrets for making food beautiful. The media and public alike have been fa...
Books, like babies, are labors of love. If you think someone's baby is ugly, do the mother a favor and compliment the baby's bonnet.
I love that the camera makes strangers want pancakes, my pancakes, enough to go out and buy some, even though those pancakes are never gonna look as good as mine.
My friend Susan Spungen is a food stylist, but she's not just any old food stylist. It's arguable that she is responsible for the way in which the food looks in the magazines and cookbooks that we read today.
