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From Ice Cube Machines to Ovens, The Hottest Kitchen Equipment of 2009
Mythic Kitchens: A Look at Daniel Boulud at Le Cirque, 1986-1992
The 2009 San Sebastian Gastronomika Event Wrap-Up
New Year's Breakfast: The Gourmet Way to Ring in 2010
Winter Farm Fresh: Reuniting Farmer and Chef at Farm Camp!
Technique Plus Video: Making Dahi Wada Lentil Fritters at NYC's Vermilion
Where There's Smoke... There's German Rauchbier
Photo Galleries: Round 2 of Los Angeles Tastings plus Boston Rising Stars...
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
Save the dates for next year’s StarChefs.com International Chefs Congress in New York City, September 19-22, 2010!
We’ve just announced our 2010 Rising Stars cities: Los Angeles, San Francisco/Bay Area, Washington, DC and New York City!
Holiday Round-Up
Chef Wayne Nish's culinary career began later in life, when at the age of 32 he left the world of print journalism for New York Restaurant...
MON
free
Michael Anthony's Marinated Pork Loin and Pickled Carrots
TUE
Nora Pouillon's Roasted Chicken Legs with Winter Vegetables
WED
Wayne Nish's Pappardelle with Broccoli and Prosciutto
THU
Lee Skawinski's Duck Breast Salad
FRI
Cathal Armstrong's Seared Scallops with Blood Orange, Fennel and Arugula Salad
Avocados from Mexico:
Cooking Tips, Recipes and More
DayMark Safety Systems:
Saving Your Food and Your Reputation
Hobart 3000 Slicer:
Check Out Our New Slicer Videos
The Institute of Culinary Education:
Launch Your Culinary Career
Irinox Blast Chillers and Shock Freezers:
How do You Lock in Taste, Texture and Flavor? Find Out Here
iSi Whippers:
Espumas, Desserts, Cocktails and Soups: Endless Possibilities
Jade:
Check Out the New Lines from Jade
Koerner: Featuring Texturas & Cold Smoking
Spherical Mango Ravioli, Liquid Olives and more
Le Cordon Bleu Schools:
Explore 13 Campuses Plus 3 Kitchen Academy Programs
Nordaq FRESH Water Filtration System:
Diners Enhance Their Plates with Filtered Water
Stella Artois, Leffe, Hoegaarden:
Beer & Food Pairings
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos
Winston Cook & Hold Oven:
It’s Not the Stainless, It’s What’s Inside
Wisconsin Cheese:
Recipes, Where to Buy, Chef Ambassadors
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What is a sabayon?
A dressing made by beating egg yolks with another liquid
A type of anchovy found off the Galician coast of Spain
One of the French mother sauces
A layered pastry shell made with butter and flour
A nickname for Hollandaise sauce
Submit your culinary questions to the experts
Frozen chocolate air, deep-fried bearnaise, aromatic pillows...any innovation is possible with Texturas
Join us in March for the Los Angeles Rising Stars Awards!
Check out our brand new cookbook section!
Anticipation builds as Jamie Bissonnette's Coppa readies itself for grand opening in Boston's South End...
Mark Your Calendar for the 2010 International Chefs Congress (ICC)
September 20 – 22, New York City! Don't miss the most exciting professional culinary event in the US. Early Bird Passes available right now!
Purchase Early Bird Passes Here or call 212-966-7575 You must be a foodservice industry professional.
3-Day Early Bird Working Restaurant Pass:
$199
Please use the following invitation code:
HP1209
A Video Tour of Intellectual Ventures Laboratory with Antoinette Bruno, Chef William Belickis, and Chef Chris Young
Chef Dana Tough and Brian McCracken of Tavern Law - Seattle, WA
DishRag:
Chef recipes, food, wine and travel...
Employer:
Tips for recruiting and retaining...
JobSeeker:
Top 10 Jobs, Job Tips, and more...
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