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Revisiting Crème

Chef-instructors detail their strategies for teaching with pandemic precautions. By Robert Wemischner On the surface, with its short ingredient list, crème anglaise does not seem very...

The culinary applications of hemp shouldn’t be overlooked

Why chefs across the country are increasingly turning to hemp to bring their dishes to new highs by Amy Paturel   W hen Michelle Matthews starts playing with...

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...

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...

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...

News Bites: January 2019

    C ongratulations to all of the ACF chefs who brought home awards from the Villeroy and Boch Culinary World Cup 2018,...

All Day Dining is on the Rise

Breakfast at noon, a midafternoon snack, supper after the sun goes down? Increasingly, we’re eating when it suits us   A ll-day dining is on the rise....

6 ideas for developing a crave-able bar snack menu

Bar snack food needs to deliver a depth of flavor and cater to a range of tastes A merica’s snacking habit is at an all-time high....