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...

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...

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...

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...

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...

We got the recipe for Lebanese Taverna’s Garlic Sauce

by Lauren Kramer One only needs to sit down in a few restaurants to notice a trend on the upswing: the proliferation of Mediterranean food....

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...

How Escoffier’s favorite pupil helped build the standards of culinary excellence

Today is the 133rd birthday of Chef Charles Scotto, one of the founders and first president of the American Culinary Federation. We took a...

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