A Passage to India
Poised to become the next big ethnic trend in North America, the flavors of India are about to make the big leap from restaurants to your supermarket shelves.
Front Burner: An Ionian Experience
When in Rome, do as the Romans do, the old saying goes. When in Greece -- or a quaint little town in any foreign country -- one's best bet is to tuck into a meal of the finest local fare.
Thompson’s take on bioterrorism
It was the quote heard 'round the world: “I cannot understand why the terrorists have not attacked our food supply because it is so easy to do,” HHS Secretary Tommy Thompson told reporters recently. Digital Managing Editor Heidi Parsons examines Thompson’s concerns.
A Flair for Innovation
Rich Products Corp. has a history of breakthrough technologies. A look beneath the surface shows the chef's touch on its many successful product lines.
You're a What? 'Research Chef' Defined
In this article from Occupational Outlook Quarterly, chef Anne Albertine of Taco Bell restaurants explains what it means to be a research chef and what's great about her job. Click "Download Now" below to receive your copy in .pdf form.
Wolfgang Puck (left) was perhaps the first superstar restaurant chef to bridge the gulf to processed foods. Food Creation editor David Feder, R.D., reflects.
Chef Chat: Turkey Talk
This month, as our culinary cogitations turn to all things turkey, we thought we'd ask the pros what they do at home with the quintessential all-American bird.