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Sustainability Under the Sea

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,...

Halloween: The Boo-tiful Holiday

  Halloween is the holiday that invites the world to enjoy candy and chocolate. Americans alone will buy 90 million pounds of chocolate in just...

The Greatest Soup In The World

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...

Forbidden Foods from the “Devil’s Pantry”

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...

Tall Hat Tales: The History of the Toque

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...

The President’s Plate: The Early Years

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...

The unknown women who changed coffee and cookies forever

By Ana Kinkaid, editor of the culinary magazine CONNECT Urban legends prevalent in the culinary world often credit innovation and creativity to mere chance. This is...

Cookbooks Through The Ages

  A cookbook is a reference book for the kitchen that contains a collection of recipes. The earliest cookbooks were often lists of haute cuisine dishes...