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A place setting informs the diner of the kind of restaurant he or she is in, and as restaurant-goers and critics become increasingly aware of their surroundings, top chefs are increasingly insisting on having a say in the china that is used on their tables. Three of the world's most acclaimed chefs, namely, Ferran Adria, Thomas Keller and Alice Waters, who created dinnerware for their own restaurants, offer their designs to the public.

The fusion-style cooking of New Zealand-born chef Peter Gordon that indicates his roots, while also incorporating Asian ingredients and ideas is unique in which he also adapts recipes and cooks dishes to suit particular wines. Recipes are presented of some of his dishes that accompany specific wines.

When pastry chef Gale Gand returned to the United States after spending three years in England, she was desperate for some root beer. The British, Gand explains, had roundly dismissed [...]

British chef Annabel Karmel, shares the ways by which children can be tempted to eat nutritious food. Recipes for preparing nutritious dishes, making it appealing for children are also presented.

THE MENU AT WAVE, in the W Chicago Hotel, has been a work in progress. Arriving early to the 'sharing plates' party, Wave's basic concept hasn't changed, but the way [...]

Turkey in the morning is a natural for Chef Mark Martin. He created a sumptuous Potato Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise for his restaurant, Ethan's of [...]

Three young chefs Grant Achatz, Graham Elliot Bowles and Homaro Cantu have tried to incorporate and develop various scientific methods in their restaurants. Homaro Cantu has used fruit and vegetable juices for printing on food wrappings and is in the process of developing hot ice-cream, Grant Achatz has developed a skewer which helps the diners to eat without using their hands whereas Graham Elliot Bowles is using calcium chloride and carbon dioxide for making his recipes innovative.

Spicy Asian Pesto Try this sauce over Asian-style noodles, grilled fish, meats, and poultry 1 c fresh basil leaves 1/2 c fresh mint leaves 1/2 c fresh cilantro leaves 2-3 [...]

Restaurant chefs are able to create innovative and upmarket entrees by using less costly cuts of beef. Skirt steaks take up marinade flavors very well, while tri-tip steak can be prepared in a variety of different ways. Sirloin butts that are cut against the grain provide appropriate texture and taste. Slow cooking brisket can produce an entree that is fork-tender., Got a beef with premium-priced cuts? No problem--the most exciting meat dishes around call for the best bargains in the butcher ease. Is there life beyond filet mignon and prime [...]

There is no new thing under the sun, according to Ecclesiastes 7:8. The operative word in that bit of Scripture is 'thing,' for new combinations of things--especially new flavors produced [...]

Mark's Place is the creation of 38-year-old Mark Militello. His culinary style is a combination of Floridian, Caribbean, and Latin American with touches of Asian and Mediterranean. He emphasizes freshness and flavor in his recipes and innovation, as found in his yellowfin tuna pizza.

Russell Stannard has been chef at the Rabbit Hill Inn in Lower Waterford, VT, since 1989. Included are his recipes for chicken and lobster terrine, risotto-filled wontons, braised chicken breast, sauteed salmon, white bean and pancetta dumplings, and maple walnut pie.

The golden California sun that's splashing across the entrance to Border Grill in Santa Monica is also drenching two Mexican women making tortillas inside a glass-enclosed station near the door. [...]

CHICAGO -- More than 350 restaurant operators toasted, and sampled, their peers' creativity at this year's MenuMasters awards ceremony at the Drake Hotel here during the National Restaurant Association Restaurant, [...]

Minneapolis -- A select gathering of corporate chefs and chain restaurant operators recently convened here to explore the latest possibilities for pork in their operations. Attendees from Chili's Grill & [...]

Take one ex-warrior, add a dash of academia and some East Coast refinement, and mix it well with the knowledge base of an international ingredients manufacturer. What you have is [...]

By Kate Leahy, Senior Associate Editor As chefs explore France's regional culinary traditions, they're making humble fare au courant. In the Disney/Pixar animated movie "Ratatouille" (2007), Remy the rat, a [...]

By Lesley Porcelli, Special to R&I With clever recipes and a little persistence, chefs are elevating budget-friendly chicken thighs to new heights. Scan the menu of just about any restaurant [...]

Celebrity chef Paula Deen is introducing a new line of frozen seafood products expected to hit retail in the fall of 2009.Deen, known for bringing southern flavors to the masses [...]

Staff Summer barbecue competitions are a lot of work, but they also can be a publicity jackpot. A strong showing at an event can fire up a restaurant's exposure and [...]

By Allison Perlik, Senior Editor Diners dig well-appointed dogs and links, and these days they don't have to hit up sausage stands to find them. No food better represents the [...]

The Bocuse d'Or has become the most prestigious chefs' competition in the world, known as the culinary Olympics for its international flag-waving flavour. And this year the UK has a [...]

MANICOTTI IS ITALIAN for muffs--those puffy, fur-covered, silk-lined tubes that ladies once stuffed their hands into to keep them warm while riding in a carriage or touring car. The oldest […]

My time in NHS catering was before private companies were brought in to save money and give a better service My time in NHS catering was before private companies were [...]

Tom Aikens dominates the headlines online this week, while two-Michelin-starred chef Andrew Fairlie treats viewers to a masterclass from his kitchen at home. Amanda Afiya reports Fairlie is Great Pumpkin [...]

Two new pieces of video appear this week on Caterersearch.com, plus details of how to enter the 2009 Acorn Scholarship. And it's your last chance to enter the Web Awards. [...]

Ricky's Latina lovely Celebrities are well known for their bizarre requests when staying at luxury hotels, and it seems that Latin hunk Ricky Martin is no exception. Yes, pop fans, [...]

He's the new head of healthcare at Sodexo, charged with 'Celebrity chefs - pah.' Simon Scrivens is shaking his head. 'They're a tiny minority.' The new managing director of healthcare [...]

The London Olympics may be a few years off, but one catering college in Hastings, East Sussex, has been cashing in on the Beijing games by teaching Chinese chefs the [...]

The nation's appetite for information on food, recipes and all things chef seems insatiable.Amanda Afiya highlights what you can find on Caterersearch.com While there's an incredible amount of information available [...]

Locally grown isn't the only hot produce trend in restaurants lately. Chefs are finding a variety of exciting new ways to incorporate fruits and vegetables into their menus, sources told [...]

I've lamented the disappearance of many things over the years, especially those I never got to experience; Les Halles in Paris, The Crystal Pavilion in London, and Luchow's in New [...]

Jim Edelman's advice to aspiring domestic chefs: Don't be afraid to try new things. 'It's food, and as long as you don't burn it or over-salt it, everything can be [...]

Brakes was delighted to sponsor Chef Eats Out at Galvin at Windows, at the Hilton on Park Lane. The event provided chefs from all regions of the UK with a [...]

Byline: Compiled by Emily Holt NEW YORK Between running two restaurants (Five Points and Cookshop) and preparing to open another (Provence), chef Marc Meyer has little time left for entertaining. [...]

NEW YORK-The recent glut of celebrity chef dinnerware has proven successful for at least one manufacturer: Raynaud, whose Thomas Keller collection is growing since it was launched three years ago. [...]