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

More flavor arrives for gluten-free diners

More variety and better flavor serve the needs of an increasing number of diners eating gluten-free   W heat gluten is the main ingredient in most foods...

Two chefs dispel some of the myths around cooking with cannabis

Cannabis offers a lot of value for what it can do in regards to taste and perception of the dining experience.   By Rob Benes Marijuana was...

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...

Over chicken? Try pigeon, quail, grouse, partridge, or pheasant

When poultry perennials like chicken, turkey and duck seem too tame, guests may cozy up to less common choices.   KFC and Chick-fil-A notwithstanding, chickens are...

Tell us about your chapter’s achievements

    What has your chapter been up to? NCR is looking for amazing ACF chapters to highlight in a feature we’re calling Chapters On...

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...

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...

How Depression-Era Automats Set the Standard for Consistency

Baked beans, pumpkin pie, huckleberry pie, oatmeal cookies, cup custard, beef and noodles with burgundy sauce, hearty stews, fish cakes, “velvety” baked hams, macaroni and cheese, “succulent” Salisbury steaks, creamed spinach, the “fluffiest” mashed potatoes… “these are a few of their favorite things”... ‘cause for sure, every man, woman and child had a favorite. One can almost taste the memories of those lucky enough — or even those down on their luck — to have frequented one of the 84 Horn & Hardart Automats (automatic cafeterias with steam tables and waitstaff) that operated in the U.S. from July 1901 through April 1991.

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