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Kitchen Culture

How Depression-Era Automats Set the Standard for Consistency

Baked beans, pumpkin pie, huckleberry pie, oatmeal cookies, cup custard, beef and noodles with burgundy sauce, hearty stews, fish cakes, “velvety” baked hams, macaroni and cheese, “succulent” Salisbury steaks, creamed spinach, the “fluffiest” mashed potatoes… “these are a few of their favorite things”... ‘cause for sure, every man, woman and child had a favorite. One can almost taste the memories of those lucky enough — or even those down on their luck — to have frequented one of the 84 Horn & Hardart Automats (automatic cafeterias with steam tables and waitstaff) that operated in the U.S. from July 1901 through April 1991.

America’s Amazing “Good Luck” New Year Foods

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

A chat with FairKitchens Chef Einav Gefen

by Heather Schatz Anthony Bourdain’s suicide has helped spark a national dialogue on the mental health issues many chefs struggle with — or...

10 ways to create a culture of excellence in your kitchen

How can a restaurant strive for excellence regardless of price tag? Here are ten simple ideas to implement in any operation with an eye on excellence.

The Chef’s Most Important Job

The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That's why the best chefs know that training and building their cooks' confidence is by far their most important job.

5 trendy foods invented by hippies

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

The Unique Camaraderie Among Cooks and Chefs

When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.

Let’s Talk Turkey

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.

Is this Stuffing or Dressing?

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?