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One of the many tricks up the sleeve of Top Chef season-nine contestant Edward Lee…
Just as Americans’ taste for hot and spicy items continues to get hotter and spicier,…
A query of independent chefs about fermenting elicited dozens of responses about house-made kraut, kimchi…
It’s the morning after a big night — your lips are dry, your head is throbbing and…
Muffin top. Love handles. The slang makes it sound oh so adorable. But if you’re…
The National Restaurant Association conducted an online survey of 1,283 members of the American Culinary Federation…
So-called “functional” foods — generally thought of as foods enhanced with nutrients or other health-beneficial…
Ask a bunch of food writers what food trends they observed in 2013, and you…
Ensminger is slender and as fit as he “could possibly expect to be at this…
Emerging research reveals that good digestion and a healthy digestive tract are dependent on beneficial…
“In a competitive foodservice climate, flavor differentiation is a must-have for operators,” says Darren Tristano,…
Pucker up: Forays into less-familiar ethnic cuisines, from Korean to Scandinavian, are partly responsible for…
Heat-seeking consumers love spicy foods and they’re also looking for innovative new flavors and blends,…
Vegetables are increasingly taking over the center of the plate at restaurants, as consumers’ demands…
More than 100 years ago, in the town of Bear Creek, Wis., two Irish brothers…
“Cabbage might have an identity problem.Back in 2011, politicians were in a tussle about which…
From Chef Nathanial Zimet, Boucherie, New Orleans discussing t Reuben from Stein’s Deli. “I come from…
Third on the list is fermentation! “Fermentation is going to be very in-demand in 2013….
The National Restaurant Association recently released its annual survey of 1,800 chefs. In 2013, fermentation…
It turns out that this year, the foodservice pork category is a record-high 9.25 billion…
All of the research chefs interviewed for this article agree that the trends for 2013…
Each year, GLK Foods produces over 160 million pounds of kraut.
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