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  • 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.

    By David Feder, R.D., Editor
  • Thompson&rsquo;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.

  • Trend Compression

    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.

  • Carbs Restake Their Claim

    The healthfulness of whole grains has redeemed the image of some carbohydrates. However, processors may need to police themselves when it comes to truth in labeling.

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