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KEVIN DAVIS, the executive chef at Sazerac, an upscale restaurant in Seattle, thinks he's serving one of the best steaks in town. Only he doesn't want anyone to know about [...]

ACCORDING TO THE FOLKS at McCormick & Schmick's, the 28-unit upscale seafood chain based in Portland, OR, customers are clamoring far more recently shucked items. The concept is greatly expanding [...]

CALL IT A CASE OF SEDUCTION, Italian-style. The grilled sandwiches known as panini are attracting legions of customers with their overt charm (oozing cheese, crispy crust), as well as operators [...]

ALTHOUGH IT BEGAN in laid-back New England style with a clambake, last month's conference of the International Association of Culinary Professionals soon heated up when talk turned to the ongoing [...]

The Women's Foodservice Forum has come a long way from 1989, when 14 women first gathered to discuss improving their career advancement. Now when the group convenes it attracts 1,200 [...]

The article presents several recipes that offer a Southern interpretation on traditional Italian foods including Winter Mushroom Risotto, Braised Beans with Collard Greens and Ham, and Herb-Roasted Pork Loin.

When it comes to giving savory dishes and green salads new appeal and sweet-tart flavor-nothing beats fresh fruit. A LOOK AT MENUS across the country is enough to make one [...]

Offering both comfort and exciting flavors, feisty Latin fritters and arepas are whetting appetites and raising profits. THANKS TO the current excitement surrounding South American and Caribbean fare, ethnic fritters [...]

Profits flow and the pastry pulse quickens, as savory tarts emerge as the new menu darlings. SOMETHING MAGICAL happens when ingredients are served on a layer of crisp, flaky pastry. [...]

CREATING MENUS for straightforward concepts doesn't excite Jeffrey Chodorow, president of China Grill Management (CGM). Take rumjungle, the restaurant group's latest venture in Las Vegas' new Mandalay Bay Resort & [...]

Sexy flavorings, inviting partners, and the perfect cooking technique promise to put lamb sales in the pink. ASK A CHEF WHY LAMB IS ON HIS MENU, and he's likely to [...]

How to build a better sandwich? When it comes to versatility, distinctive flavor, and comfort qualities, few ingredients can heat cheese. IN A TIME WHEN iceberg lettuce has been upstaged [...]

Consumers have less time and bigger demands. The result? Operators are rethinking virtually every aspect of their menus. TALK ABOUT NO REST FOR THE WEARY. Just when you thought the [...]

You're feeding a culture that clamors for potatoes! The root for a range of dishes, this perennial favorite is hotter than ever. OKAY,WE DARE YOU. Just try to imagine a [...]

California conference celebrates Asian food trends. ASIAN FOOD is like a locomotive train barreling into the 21st Century, declared author Madhur Jaffrey at the first annual Asian Flavors and the [...]

Restaurants have a lot of flexibility in preparing barbecued baby back ribs and spareribs. The ribs can be prepared with all sorts of flavors, and this helps give restaurants a distinction in the marketplace. Some of the ingredients that have been applied to these ribs include salt, garlic, hoisin sauce, sage, sake, tomato sauce, and white vinegar., Flavored with anything from roasted garlic to guava, ribs are adapting to a surprising range of appetizer menus. SPARERIBS AND BABY BACK RIBS have long been a staple in barbecue [...]

The hottest bivalve in town is also the best seafood value around. If you've been shy about menuing mussels, lime to come out of your shell. FEW FOODS have transformed [...]

Call it a new appreciation for 'home' cooking. Inspired by local ingredients, chefs are celebrating distinctive regional cuisines. LET'S FACE IT. It wasn't that long ago that American cuisine was [...]

Called to action by consumer demand for fun, uncomplicated desserts, operators are finding an increasing number of reasons to slice and bake. CALL IT A CASE of cookie values. As [...]

Ice cream has become a popular trend in restaurants. New technologies have made ice machines which make it simple to make specialty flavors in-house, and customers are excited by Indian and Asian flavors like green tea, and tropical fruit flavors such as mango. Unique presentations are popular, but many upscale restaurants are opting for fun, simple, nostalgic desserts., From exotic flavors to playful packaging, the newest ice cream desserts are designed with serious fun in mind. LET'S GET ONE THING STRAIGHT-this is not a case of vanilla-bashing. The [...]

NAMED FOR THE Italian slang for Daddy, Babbo Ristorante and Enoteca, a new 110-seat eatery in Manhattan's Greenwich Village, alms to be a wine destination with a warm, familial atmosphere. [...]

FOR YEARS Manhattan's the Monkey Bar has been known as a swell place to swill champagne or classic cocktails. Now that the upscale eatery has snagged Vienna-born chef Kurt Gutenbrunner, [...]

Restaurants are offering a plethora of new salads as entrees. Entree salads once were characterized by a heap of lettuce topped with cheese and meat, but now entree salads are topped with anything on the entree menu and different types of greens other than lettuce. The popularity of salads is driven by the perceived health benefits of the garden ingredients that make up salads., From seared steak to time-honored appetizers-the newest entree salads are a mingling of unexpected ingredients. LET'S FACE IT, it's a strange time in salad land. That's because main course salads [...]

Corn, the favorite summer food in American cuisine, comes in different varieties. White corn has white kernels that are sweeter and smaller than those of yellow corn. The hybrid corn has white kernels and yellowish ears. The best season for corn harvesting is between May and Sept. Other varieties of corn, preparation of cornmeal and corn flour are also discussed., A freshly-picked ear of sweet corn, steaming hot and dripping with butter, is as much a symbol of American cuisine as it is the ultimate summer food. When it comes [...]

Menus are less cluttered in the late 1990s because they are better organized. Rather than listing four variations of the same dish, one dish is listed with additional options. Several restaurants are serving many small plates rather than an appetizer and an entree. This type of serving encourages the customers to try new items., Easy-to-read formats, and new categories put customers in control. GONE ARE THE DAYS when Americans were restricted to the formality of a three-course meal. These days, many operators are reorganizing [...]

Sophisticated cooking methods, such as flame-grilled and wood-roasted, increase the flavor of food and justify the cost of a restaurant meal. Roasting foods in clay pots or on bricks is also a more unique to present items from an autumn menu. Special presentations of specific menu items allows restaurant operators to increase the fun of a meal., Exciting cooking techniques and clever presentation add authenticity and allure. WHETHER WE'RE TALKING flavor, cooking methods, or plate presentation, operators have never jumped through more hoops. And it's no wonder, [...]

Green Asian vegetables offer distinctive flavors and healthy portions of minerals, antioxidant vitamins amd fiber. The types that are available for use include Chinese broccoli, Chinese cabbage, Green mustard and Bok choy. These Asian vegetables should be used within three days of being purchased, and should be stored in perforated bags. Descriptions of these vegetables and how they should be cooked are discussed., A staple of the Asian diet for over a thousand years, these vibrant, leafy vegetables are currently making a surprising range of dishes more tasty. According to Major produce distributors, [...]

Better make room in the larder: Spain's sexiest cheeses have never been more popular--or easier to find. Spain has been keeping a delicious secret. For centuries, skilled cheesemakers have been [...]

The words most popular cheese, cheddar is nothing less than a menu essential. Americans alone eat an average of over 9 lb. per capita each year, according to the Wisconsin [...]

Jarlsberg, Pepato, Feta and Pecorino Toscano cheeses are great with salads, and goat cheese is excellent with appetizers. Dessert cheeses include English farmhouse cheeses, Gorgonzola and Roncal. Taste properties and uses are detailed.

New York, NY, chef John Schenk considers couscous an essential ingredient to have on hand, and New Orleans, LA, chef Kevin Graham considers kosher salt necessary. Cheese cloth, a coffee grinder, a sharp chef's knife and other items are also discussed.

Several recipes for Thanksgiving are presented which includes "Cranberry-Pecan Chutney," "Smoked Turkey Breast," and "Green Beans with Citrus and Pecans."

The article presents recipes and instructions from Texas chef Tim Byres for making a crawfish boil meal, including the one-pot crawfish dish, Tequila-Key Lime Meringue Pie, and Woodshed Margaritas, and tips on cleaning crawfish are also included.

Instructions are presented to fix three common baking mishaps: pastry dough that is too sticky, overly brown cookies and a cake layer with an uneven shape. Tips on avoiding the problems are included.

It is important to remember the right ratio of ingredients and to ensure that the pan is hot to make good omelettes. The eggs should be kept moving constantly and there should not be too much filling. Directions are given for folding and flipping omelettes onto a plate.

The article presents a list of 50 reasons why the authors are thankful for their Southern U.S. heritage in November 2012, which covers topics including Southern-style cooking; performances by the 87-year-old blues musician B.B. King; and the online collective Mockingbird Domestics, which opened a physical store in Austin, Texas for artisan craftmakers to sell their wares.

The article presents adventures to the Southern U.S. It highlights an adventure to Carolina Lowcountry, located between Savannah, Georgia and Charleston, South Carolina, which lies a stretch of land lined with oak trees, pristine coastline and all the barbeque and fresh seafood. It explores an adventure from Beaufort to Folly Beach, South Carolina to visit the National Scenic Byway, Civil War-era churches, and the Water's Edge Inn.

The article discusses inexpensive restaurants in the Southern States of the U.S. Cooks including Steven Satterfeld, Tim Byres and Ashley Christensen offer evaluations of such restaurants in the cities and towns in which their own restaurants are located. Restaurants considered include Victory Sandwich Bar of Atlanta, Georgia, Kalachandji', an Indian restaurant in Dallas, Texas and The Players' Retreat in Raleigh, North Carolina.

The article provides information about peaches and their relationship to the Southern U.S. Topics include the peach's history in the South since they were first introduced from China in 1857, memories about peaches from award-winning food writer Kelly Alexander, and information on how to prepare the fruit along with several recipes.

The article offers the author's insight on her membership for the program of Austin Community Supported Agriculture (CSA), which connects small local farms with city cooks, and gives brief information on Farmhouse Delivery, a food service in Austin, Minnesota. It states that Farmhouse Delivery is known for community-minded gatherings and alfresco supper clubs. Furthermore, the author finds herself as a part of the community and has formed a book club that discusses cooking from their CSA crates.

The article discusses the magazine's selections for best travel facilities in the southern U.S., noting hotels, restaurants, bars, and other facilities, with photographs. Among the many facilities noted are the Hotel Havana in San Antonio, Texas, the Miller Union restaurant in Atlanta, Georgia, and the Holman and Finch Public House for hamburgers and other menu items in Atlanta, Georgia.

Presents tips on cleaning different parts of the kitchen using eco-conscious cleansers. Information on the right cleanser to use for cleaning the countertops; Methods of cleaning the refrigerator; Suggestion on cleaning the oven using baking sodas; Protection against illness from mold and bacteria. INSETS: chemistry 101;where to buy.

Presents expert advice on looking sexually attractive.

Lists restaurants recommended for business dinners in different metropolitan areas such as New York, San Francisco, and Los Angeles. Restaurants such as The Four Seasons in New York; Restaurant Gary Danko in San Francisco; Spago Beverly Hills in Los Angeles; Others.

The article discusses that Chris Shepherd, Chef of Spanish restaurant Catalan, prepares a feast of gratitude for firefighters of Houston, Texas, along with the recipe of "Crispy Fried Turkey with Creole Spices." Further discusses offering to-go Thanksgiving Day meals with dishes such as creamed collard greens, cornbread custard and potato tot casserole; and also mentions views of Aaron Wallace, captain at Fire Station 16 in Houston's Montrose neighborhood, on issue.

The article offers step-by-step instructions for how to barbecue perfect pork ribs.

The article discusses the various events, foods, and attractions surrounding the Christmas holiday in Southern Louisiana. Topics include eating oysters during peak season at a restaurant called Shucks! in Abbeville, the St. Lucy Festival of Lights and Parade in St. Martinville, and the Festival of the Bonfires at Lutcher Recreational Park in Lutcher where Papa Noël makes an appearance.