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Career Series: Four Tireless Assistants to Well-Known Chefs Talk about What it Takes...
Recently Tasted: Savage Champagne, and Age-Worthy Beer
Winter Recipes from the Archives: Warm Salads, Squash, Toddies, and More!
Caul Fat, aka The Original Combi-Oven - Technique from Chef Vuong Loc
From the Editor: The Paris Run-Down, Plus the Start of Holiday Madness
Pastry Chef Thierry Molinengo of Le Grand Vefour's Chocolate Box
Photo Galleries: See What Seattle's Serving! Recent Photos from 18 Restaurants
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
Akira Back
A Korea native and former professional snowboarder who was raised in Colorado, Akira Back brings his sense of adventure and boundless creativity...
MON
Butter-Poached Beef with Balsamic Teriyaki
TUE
Agedashi Tofu
WED
free
Korean Sandwich
THU
Grilled Beef Short Rib
FRI
Big-Eye Tuna Pizza
DayMark Safety Systems:
Saving Your Food and Your Reputation
Irinox Blast Chillers and Shock Freezers:
How do You Lock in Taste, Texture and Flavor? Find Out Here
Champagne Nicolas Feuillatte:
A Champagne for Every Meal
Hobart:
All About Combi Ovens
Le Cordon Bleu Schools:
Explore 13 Campuses Plus 3 Kitchen Academy Programs
Wisconsin Cheese:
Chefs Embrace Domestic Artisanal Cheese
Winston CVap® Cook & Hold Oven:
Poach, Braise, Steam, Roast and More
Parmigiano Reggiano & Prosciutto di Parma:
Traditional Ingredients Find their Way onto Innovative Menus
Nespresso:
The Finest Espresso Coffee Machines
Jade:
Designing a New Restaurant Kitchen? Check Out Chefs That Use Jade Ranges
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos
Submit your culinary questions to the experts
Check out our unusual flavor purees for cocktails, desserts and sauces.
Join us in January at New York's Astor Center for our 5th Career Series: Food and Restaurant PR
Hugh Fearnley-Whittingstall's River Cottage Meat Cookbook
Tallulah's owner Matt Fisher and his executive chef Troy Graves are again teaming up to open their new restaurant, Eve IN Chicago...
Take our Champagne Survey
Tell us what you think about Champagne and win a Magnum Champagne party for your restaurant.
Take the 2008 Culinary Trends Survey
Help us learn more about what's happening in your restaurant. Our yearly survey gathers comprehensive information about every facet of the restaurant world.
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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The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
