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Regional styles ranging from Detroit to Old Forge are spreading across the country

Regional styles ranging from Detroit to Old Forge are spreading across the country   M ost people know pizza as party food and fuel for college co-eds...

Social gaming is taking the bar scene by storm

Social gaming, eating and drinking is taking the bar scene by storm   G aming at the bar is heating up. From modern bowling and ping-pong to...

Would you eat a cricket? Edible insects are here

More sustainable than meats or dairy, edible insects are gaining attention as an alternative protein source   I ck,” “yuck” or “ptooey” is what most people in...

This new variety of chocolate has a surprising flavor — and color

A new variety of chocolate has a surprising color and flavor   I t might taste like berries and have a brilliant pink hue, but ruby chocolate...

Innovative chefs are pushing the envelope on traditional pesto

Innovative chefs push the envelope on the traditional paste   P esto may conjure images of bright green basil-infused goodness. And that’s what it is — at...

Five pastry chefs on what it’s like to manage a dessert kitchen in Beverly Hills

Heading the Hotel Dessert Kitchen in Beverly Hills   A t a time when the concept of white tablecloth restaurants is imperiled in most dining scenes around...

Meatless secret weapons: From smoked watermelon to Mac ‘n Yease

Chefs are getting creative with the bold, flavor-boosting qualities of plant-based ingredients   A mid the growing national movement toward embracing more vegetable-minded eating, chefs are exploring...

At Your Service: The Fading Art of True Hospitality

Good service truly is an art, and these days as restaurants ditch the white tablecloths for a more casual feel, it can be a...

15 ideas to menu leftover turkey this Thanksgiving

Fifteen reimagined poultry possibilities considering the whole bird, interesting sides, various menu sections and regional angles.   Y ou don’t want to turn away from turkey dinner...