The National Culinary Review (NCR), the flagship magazine of the American Culinary Federation.

3 restaurants poised to shift Orlando’s theme park reputation

  Although Orlando, Florida has been a popular winter resort destination for 100 years, it was the opening of Walt Disney World in 1971 that...

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...

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...

Modern Takes On Classic New Orleans Seafood Dishes

by Amelia Levin CARROLLTON MARKET Chef/owner Jason Goodenough is famous for his Oysters Goodenough. For the dish, he flash-fries oysters that come from where the Gulf...

90 years of excellence: The history of the American Culinary Federation

The ACF has represented and advocated for culinary professionals since 1929. But its roots have been growing for centuries.   by Ana...

Classic Southern fried chicken gets a modern makeover from a Certified Master Chef

Classical Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts...

This modern take on an Oscar-style salmon recipe won’t leave you grouchy

  Classical King Oscar II ruled Sweden and Norway in the late 19th century, presiding over the dissolution of the United Kingdoms of Sweden and Norway....

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...

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