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Past and present merge to shape today’s Seattle cuisine

  by Michael Costa Seattle cuisine to an outsider may evoke images of cedar-plank salmon, oysters, mussels, apples, foraged mushrooms, and wild berries. While all those...

The Road to IKA: The history and future of ACF Culinary Team USA

  Every four years in Germany, they return. Chefs of all ages and nationalities descend upon the country, bearing crisp, white toques and perfectly pressed...

Baked Alaska’s history is one of science and decadence

  photos by Eliesa Johnson Classical The story of the classic dessert baked Alaska begins far from Alaska — and not with a baker. Instead, it was...

NCR salutes our members, November/December 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

A few small tweaks bring a classic French scallop dish into the modern era

  Classical The name “coquilles St. Jacques” literally means “shells of St. James” in French, surely the most elegant way of saying “scallops.” In the U.S.,...

Shareable cocktail recipes for your holiday party that pack a punch

  Historically, shareable cocktails were a seamless way to provide thirst-quenching refreshment to the masses. Punch bowls, the beverage of choice for church functions, public...

NCR Salutes our Members, September/October 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

How some chefs are upping their charcuterie game with seafood

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

5 Mistakes Famous Cookbook Authors Made (and How to Avoid Them)

Avoid missteps and wrong assumptions that could foil your first cookbook. By Jody Shee As chefs in a media-focused world, you might have felt driven to...