History

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...

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

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...

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

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...

If you think Millennials were the first ones to smear mashed avocado on toast, think again.

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.

From a culinary point of view, "stuffing" is what is cooked inside the turkey because, well, it is “stuffed inside.” What, then, is "dressing"? And why are the two often used interchangeably?

By Ana Kinkaid No topic is discussed more frequently at culinary conferences than the subject of sustainability. And while popular TV series, such as Portlandia,...