Articles

Food Creation: Creation Trends: Fishing for new experiences

Americans’ love for seafood can be stretched to new varieties with a little education and some care in processing.
Post Date: 12/19/2005
Author: Marc Halperin, Contributing Editor

Culinary Arts: Art of the Onion

So many recipes and flavor formulas begin with that most basic overture, cooking an onion.
Post Date: 08/16/2005
Author: Robert Danhi, CHE, CCP

Front Burner: Is it Live, or Is It Frankenmeat?

Editor David Feder muses on the interesting implications inherent in the prospect of scientists creating meat in the lab.
Post Date: 08/16/2005
Author: David Feder, Editor

Cajun Comes Back

Jambalaya, crawfish pie and filé gumbo… there’s something to whet everyone’s appetite in Cajun country.
Post Date: 07/12/2005
Author: Diane Toops, News & Trends Editor

A Perfect Blend Yields Magic Results

A blend of fortuitous circumstances 22 years ago resulted in the founding of New Orleans-based Chef Paul Prudhomme’s Magic Seasoning Blends.
Post Date: 06/20/2005
Author: Diane Toops, News & Trends Editor

Techniques: Muffin Blues

Warren E. Schier, CEC, the executive chef of national accounts for Rich Products Corp. tells how he once sang those ol’ Muffin Blues.
Post Date: 06/20/2005
Author: Warren Schier, CEC

Meat Safety Under the Microscope

The initial bull market for beef created huge trade for low-priced, good quality meat. But it also opened the door to food safety and health issues.
Post Date: 05/17/2005
Author: Chuck Jolley

Kosher in the Mainstream

The perception of higher quality is pushing kosher — a Hebrew word meaning ‘fit’ — well into the mainstream.
Post Date: 05/12/2005
Author: Eric Schellhorn

Front Burner: Just Des Artes

Editor David Feder returned from the Research Chefs Assn. conference in Montreal with an unbridled sense of optimism for and appreciation of the membership and its direction.
Post Date: 05/12/2005
Author: David Feder, Editor

RCA Meeting Preview: Houston will be cooking

Research Chefs Assn. to hold its annual celebration of culinology March 9-12.
Post Date: 02/22/2005
Author:

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.
Post Date: 12/15/2004
Author:

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.
Post Date: 12/10/2004
Author:

Opa! Greek Goes Chic

Now that Americans have mastered Italian, they're ready to embrace the next big cuisine to pique their palates from the sunny Mediterranean.
Post Date: 11/19/2004
Author:

Creation Trends: Digging Mediterranean Cuisine

Why we’re getting all agog over Greek fare.
Post Date: 11/18/2004
Author:

Palates of the Caribbean

Islanders love jerk meats, fresh fruits and vegetables and tasty Caribbean staples. Here’s how restaurateurs and food processors are bringing a calypso cornucopia to mainland tables.
Post Date: 10/18/2004
Author:

Creation Trends: In setting taste trends, U.S. regions are greater than the sum of their parts

Contributing Editor Marc Halperin guides us toward an appreciation of regional U.S. cuisines "from the redwood forests to the Gulf Stream waters"
Post Date: 10/15/2004
Author:

Creation Trends: Poached Carps From the Edge

Extreme experimentation can play a significant role in modern product development. But how extreme is extreme?
Post Date: 08/16/2004
Author: Marc Halperin, Contributing Editor

Creation Trends: Flashes in the pan

How to tell the difference between what's sizzlin' and what's fizzlin'
Post Date: 12/15/2003
Author:

Creation Trends: Humble inspirations, impressive destinations

Celebrating the elegant simplicity of street foods
Post Date: 10/15/2003
Author:

Creation Trends: Bridging a great divide

Sweet and savory are reconciling in exciting ways as chefs abandon old culinary rules
Post Date: 09/15/2003
Author: