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

The history (and future) of port wine

Heritage and change for a classic beverage   V intage in design, port is a stalwart denizen of the wine cellar. Like Champagne, port deserves attention as...

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...

ACF salutes our members, May/June 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...

Purple’s popping up on menus everywhere

Purple foods are taking the country by storm Health or hype? Like a toreador flashing his purple cape, the media swirls with promises that rise and...

Culinary Team USA Brings Home the Hardware

  T he Villeroy and Boch Culinary World Cup 2018 took place in Luxembourg at the end of November. ACF Culinary Team USA took home silver...

Culinary Casbah: One of the world’s great cuisines goes mainstream

One of the world’s great cuisines goes mainstream.   M orroccan food is the jewel of the North African Maghreb region, which also contains Tunisia, Algeria, Libya,...

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....

How some chefs are upping their charcuterie game with seafood

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

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