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We asked the chefs of Chef Shack Ranch to reinvent the classic Caesar salad recipe

Classical A family legend told by salad dressing mogul Rosa Cardini begins on Independence Day 1924 in the busy kitchen of Caesar’s restaurant in San...

An American first-timer’s view of the Bocuse d’Or

On January 26-30, the Bocuse d'Or, Coupe de Monde de la Patisserie and 22 other world class culinary competitions were held in Lyon, France....

How breeding seeds for flavor can create a more sustainable food system

By Karen Weisberg Bringing his abiding passion and intelligence to bear upon his latest project, Blue Hill at Stone Barns chef/co-owner Dan Barber has...

Two chefs dispel some of the myths around cooking with cannabis

Cannabis offers a lot of value for what it can do in regards to taste and perception of the dining experience.   By Rob Benes Marijuana was...

Make way for doughnuts filled with queso and beef tartare

 by Jody Shee   Amid America’s ongoing love affair with doughnuts, chefs are leaving traditional jelly filling to Dunkin’. Instead, flavor layering and the savory sensibilities...

How Escoffier’s favorite pupil helped build the standards of culinary excellence

Today is the 133rd birthday of Chef Charles Scotto, one of the founders and first president of the American Culinary Federation. We took a...

A trendier, crunchier take on classic Chinese wontons

Classical: Duck Wontons Wontons — small pockets of dough usually stuffed with ground pork, shrimp or other fillings — have been a common Chinese dish...

Hacking Sustainability: How chefs can help build a better food supply

Everything is quiet at the start. The stainless steel work tables are bare, with just the hint of a rising sun beginning to flood into...

ACF salutes our members, March/April 2019 edition

Salut We tip our toques to ACF chefs and chapters who have recently won awards, accepted a new position, taken part in charity work or...
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