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

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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...

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...

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...

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....

Root vegetables are the unsung heroes of fall plates

Root vegetables are versatile workhorses which can stand alone, enhance a golden brown turkey or pair with a succulent roast of beef.   R Root vegetables, including...

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....

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...

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...

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