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

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...

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...

How Cheesecake Factory built a brand on consistency

by Karen Weisberg "Consistency is the most crucial and critical piece of the equation for higher volume restaurants — it will make or break...

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...

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...

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,...

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...

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....

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