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The plan to fix the lack of diversity at the top of the foodservice industry

More and more, officials at the top of every industry are being asked to answer a tough question: Why doesn’t the company executive team...

Communities are benefiting from the growing number of hospital farms

  by Jodi Helmer There are no mystery meats slathered in congealed gravy, rehydrated mashed potatoes or frozen peas served at St. Luke’s University Health...

We got the recipe for Lebanese Taverna’s Garlic Sauce

by Lauren Kramer One only needs to sit down in a few restaurants to notice a trend on the upswing: the proliferation of Mediterranean food....

Elle Simone Scott’s plan to see women of color achieve parity in the kitchen

By Jody Shee Elle Simone Scott, TV talent for cooking show “America’s Test Kitchen,” is also the founder of SheChef Inc., a networking organization for...

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 du 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...