History

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 How does a soup gain such acclaim that the likes of Craig Claiborne declare it to be the most elegant and delicious...

By Ana Kinkaid, editor of the culinary magazine CONNECT Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a...

If there is one professional symbol denoting excellence that’s recognized around the world, that image is the chef’s towering white toque. Yet few know...

By Ana Kinkaid, editor of the culinary magazine CONNECT Stuffing or Dressing? That is the question which often rages every Thanksgiving as chefs plan their printed...

By Ana Kinkaid, editor of the culinary magazine CONNECT Part I: The Early Years Though famed for its presidential residents, it is the often overlooked White...