#culinary-team

#culinary-team

Brands that are already developing nostalgic, holiday-inspired flavors are the ones best positioned to win when consumer demand shifts.

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

In 2023, Heinz addressed the scourge of the restaurant table known as 'ketchup fraud', in which restaurants replace the ketchup in spent Heinz squeezy bottles with cheaper brands.

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

The Quickfire challenge dictated not really by guest judge Fortune Feimster, but by a trio of precocious, TV-ready children, left contestants confused and challenged.

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

The list of nominees is dominated by a new class of ambitious DC restaurants serving cuisines from Africa and the African diaspora in the Caribbean, including Elmina, Isla, and Marcus DC.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

Contestants on Hell's Kitchen are trained to prepare mise en place and menu items, and they receive recipe books to memorize and practice before the competition.

The James Beard Foundation Awards have long been considered one of the most prestigious awards in the food and hospitality industry, recognizing outstanding restaurants and chefs from across the country.

These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.

I like to fold the bag over my hand as I fill it with frosting and I press everything down towards the tip as I am filling. This gives more control over the bag and allows her to apply pressure and remove the air.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.