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From cigarettes to buttered coffee, a brief history of fad diets

Ana Kinkaid - 0
  It may seem shocking, but a hospice chef once told food journalist Harriet Brown that many of the women at the terminal care center...
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BOH

How refrigerators changed the world

Ana Kinkaid - 0
  It isn’t a surprise to walk into the modern kitchen and see a refrigerator or walk-in cooler. Yet hidden behind its mundane appearance is...
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BOH

We Are Chefs Book Club: March 2019

Ana Kinkaid - 0
Welcome to the ACF We Are Chefs Book Club! Our March 2019 book is Fruits of Eden: David Fairchild and America's Plant Hunters. If it...
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BOH

Thank the French for naming your food

Heather Henderson - 0
Different meats go by many different names. You have beef, pork, veal, chicken, turkey, lamb, and others. Of course beef is really cow meat,...
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ACF News

The birth of Michigan Chefs de Cuisine

We Are Chefs - 0
by Milos Cihelka, CMC, AAC, HGT While I was working in New Jersey, I joined a New York chefs organization called the Vatel Club (named after a...
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BOH

America’s Amazing “Good Luck” New Year Foods

Ana Kinkaid - 0
American culinary history is full of New Year's traditions. Consider sharing one of these great dishes for prosperity and happiness in 2019.
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BOH

A history of Champagne cocktails

Ana Kinkaid - 0
By Ana Kinkaid, editor of the culinary magazine CONNECT There’s no better way to start the new year than by enjoying a glass of...
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BOH

5 trendy foods invented by hippies

Ana Kinkaid - 0
If you think Millennials were the first ones to smear mashed avocado on toast, think again.
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BOH

Let’s Talk Turkey

Ana Kinkaid - 0
How did the turkey become our go-to Thanksgiving entreé? It's a story that involves the ancient Aztecs and more than one U.S. president, but probably not the Mayflower Pilgrims.
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