The First Brigade: French-American Culinary Trailblazers in Focus

You’re a 13 year old in war-torn France. Naturally, it’s time to leave school.

Where to Eat and Where to Stay on the Maine Coast

New York may be our culinary  home base, but we found some great talent in Portland, Maine.

2010 Culinary Trends Survey on StarChefs.com

We need your input! The foodservice industry is a fast-paced, turnover-rich world where restaurants open and close and trends come and go.

Chocolate: Raising the Bar

Chocolate is a double whammy of an ingredient. For one thing, it’s the workhorse of the pastry world and is used in one form or another in countless recipes.

The 2010 New York Rising Stars Award Winners and Why They Shine

New York is our city. We live here. We work here. And when we’re not traveling, we eat and drink here, heartily.

Slimmed Down Cocktails

Among more commercial operations, the word “skinny” attached to food or beverage can be a marketing gold-mine; there isn’t a coffee or restaurant chain that doesn’t offer a low calor

Serious Smoke: Mezcal Cocktails in New York

“Para celebrar, es condición jamás perder la fe, abrir el corazón y servir el mezcal.”*

- Jose Manuel Aguilera, El Mezcal

StarChefs.com at the 2010 Manhattan Cocktail Classic

The 50+ workshops, seminars, and tastings at the Manhattan Cocktail Classic were the place to be this May for any libations-loving mixologist, dedicated cocktail-consumer, or educated oenophile.

Classic Cocktails, Boldly Re-imagined

It wasn’t so long ago that New York area mixologists were trying to out-authentic each other with the most esoteric, historically inviolate recipes for classic cocktails—the dustier the recipe

Chef Tony Conte: Outside the Box at The Oval Room

It turns out DC has more than one important oval-shaped room. Sure, the Oval Office is the scene of some of the country’s most important decisions.