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

Baked Alaska’s history is one of science and decadence

  photos by Eliesa Johnson Classical The story of the classic dessert baked Alaska begins far from Alaska — and not with a baker. Instead, it was...

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...

Chapter Close-up: ACF Jamaica (JA018)

The main mission of this newly formed chapter is to certify as many local chefs as possible By Amelia Levin Formed just last year by a...

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...

Discovering a Korean Culinary Staple

Written by Michael J. Robins, Globally Certified Master Chef Sponsored by Daesang America As a Chef and lover of all thing’s food, there is nothing more exciting...

NCR Salutes our Members, July/August 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

How sous vide cooking is changing the game for some chefs

By Karen Weisberg For Bruno Goussault, widely recognized as the founder of modern sous vide, 2017 was a good year. In February, Starbucks put its...

Classical vs. Modern: Poulet sauté a la Bourguignonn

Classical Poulet sauté a la Bourguignonne, which means “as prepared in Burgundy,” is perhaps a lesser-known French dish than its counterpart, boeuf a la Bourguignonne....

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