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AskMen.com
Brandon Dyce |
3 Days In London London stands, quite possibly, as one of the greatest cities in the world. An international hub with a rich history steeped in grandeur, literature and scandal.   |
Salon.com
December 18, 2001
Brian Libby |
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
CEO Traveler
Emily Fancher |
San Franciso San Francisco is a sculpture of tiered hills wrapped by a commanding bay. It is fog, a famous red-gold bridge--- Golden Gate---and a city of surprises and secrets... |
Real Travel Adventures
August 2007
Ron Kapon |
London Revisited The great underground public transportation system makes it easy to access London's main attractions. |
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London: Celebrating Her Majesty's Golden Jubilee Did you know that Americans traveling abroad head for London more than any other destination? And with good reason. It's a city that grows more vibrant every time we visit -- new attractions, a burgeoning restaurant scene, great hotels and on and on |
AskMen.com
James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
AskMen.com
William Leigh |
Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat. |
Fast Company
May 2006
Chuck Salter |
Catering to the Masses Levy Restaurants knows how to feed a crowd - with discipline, a helping of creativity, and, as needed, a dash of resilience. Plus the occasional lasagna. |
AskMen.com
Gregory Cartier |
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
AskMen.com
November 29, 2002
Gregory Cartier |
Basic Tips For The Novice Chef What equipment does a bachelor, rookie cook need in order to get started? |
AskMen.com
Gregory Cartier |
31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam. |
Fast Company
November 2010
Stephanie Schomer |
The Loft Project Provides a Test Kitchen for Young Chefs Clarise Faria turned her home into the Loft Project, a high-profile supper club that helps up-and-coming chefs reach a new audience. |
Seasoned Cooking
November 2005
Skip Lombardi |
How to Host Thanksgiving Dinner -- and Enjoy it Anyway! So it's your turn to host Thanksgiving dinner? It need not be a burden. In fact it can be a pleasure, given the right planning and organization. |
Seasoned Cooking
March 2006
Rossana S. Tarantini |
On Children Growing up and Moving on . . . Recipes from a graduate's Chef's Table Dinner: Lemon Maple Glazed Atlantic Salmon... Wood Smoked Beet and Frisee Salad... Roasted Australian Rack of Lamb... Creme Carmel Infused with Vanilla Bean and Lavender... |
AskMen.com
October 19, 2001
Gregory Cartier |
Common Mistakes Men Make With Food No matter how hard you try, chances are that there will always be one mix-up or another when it comes to the culinary science. Here are some of the main errors; you may even recognize a few... |
BusinessWeek
April 18, 2005
Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
AskMen.com
December 13, 2002
Gregory Cartier |
Basic Tips For The Novice Chef: Part II A grocery list for the man about to move into a new place. |
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
Lucire
July 29, 2011 |
Off to London, Lisbon, Livorno, Lille, Lahore Travel editor Stanley Moss updates us on his wanderings, brought to you by the letter L. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part I We start with five of the best packages that combine international destinations with top chefs and the best cuisine. |
AskMen.com
James Raiswell |
Manly Cookbooks Hey guys, if you want to succeed in the kitchen, what you need are some manly cookbooks, ones that reek of testosterone and that you won't be embarrassed to leave out on the kitchen counter. Here are four of our favorites. |
AskMen.com
January 10, 2003
Gregory Cartier |
Basic Tips For The Novice Chef: Part III Here are some basic terms and techniques that every man must learn and execute in order to become competent in the kitchen. |
Popular Mechanics
July 3, 2008
Joseph Truini |
5 Expert Grilling Tips for Better Holiday Cookouts: DIY Guy Here are some tips that every backyard chef should put into practice -- and plenty of experts to help along the way. |
AskMen.com
November 11, 2003
Gregory Cartier |
5 Tips For Small Kitchens Even if some closets are bigger than your kitchen, there are always ways to make the best of what you do have. So make use of that space and start eating out less often. |
BusinessWeek
February 13, 2006
Carol Matlack |
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. |
BusinessWeek
April 3, 2006
Amy Cortese |
Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. |
Food Processing
May 2006
Diane Toops |
Help your customers be first to market Sargento chef Guy Beardsmore discusses new product development in foodservice and recounts a few of his hits -- and some misses. |
Lucire
January 3, 2013 |
A taste of Chicago, 2013-style Elyse Glickman finds Chicago very much a food lovers' paradise, with sumptuous steaks, hearty farm-to-table fare, dressed-up hot dogs and deep-dish pizzas |
Job Journal
August 29, 2004
Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
| CEO Traveler |
Red Carnation Hotels Boutique hotels work only when they bear the imprint of their setting. An intimately sized luxurious hostelry, be it in New Delhi or Dubai, must look like it has been sculpted to its surroundings. Here are some recent additions to London's hotel scene... |
Nutrition Action Healthletter
September 1998 |
Safe-Kitchen Tips ...Ninety-five percent of food-borne illness is probably preventable. Here are some tips on what you can do... |
Seasoned Cooking
April 2006
Ronda L. Carnicelli |
Saving Time in the Kitchen The biggest favor you can do for yourself to save time in the kitchen is to plan ahead -- especially since most of the ideas outlined here require that first step. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
AskMen.com
Adrian Palmer |
London: Drop $50,000 in Three Days Ranked at No. 7 in the list of the top 10 most expensive cities in the world, London is the ideal place to wine, dine, shop, and blow a ton of money -- $50,000 to be exact. |
Food Processing
April 2011
Diane Toops |
2011 Trends: What The Housewares Show Foretells For Food Processing The Housewares show is only tangential to the food and beverage processing industry, but it's where you first see food trends that impact the foods you make. Take a look at this year's trends. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat. |
This Old House
William Green |
A Kitchen for Two How to design a kitchen that can comfortably accommodate two cooks. |
Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend? |
AskMen.com
James Raiswell |
Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Lucire
March 5, 2008 |
Paris inns en route (1) Stanley Moss samples some of Paris's finest inns in this comprehensive guide. |
AskMen.com
October 18, 2002
Gregory Cartier |
The Celebrity Chef Phenomenon If Jamie Oliver is the future of the celebrity chef, we can rest easy, for we are in capable hands. Until the day that is, that he starts to market his line of frozen pizzas. |
Fast Company
October 2015
Elizabeth Segran |
The $5 Billion Battle For The American Dinner Plate As boxed-meal companies grapple each other for control of the American dinner plate, it is worth asking just how, exactly, they may be changing our relationship with food. |
AskMen.com
Gregory Cartier |
Knives You Need In The Kitchen A review of knives and why quality ones are worth the extra money. |
This Old House
Elaine Martin Petrowski |
Kitchens for People Who Love to Cook Advice on setting up a kitchen from culinary pros... |
Real Travel Adventures
August 2005
Bonnie & Bill Neely |
Paris Arrives in Cabo The French Riviera Restaurant and Bakery in Cabo San Lucas offers true gourmet French dining. |
Registered Rep.
February 28, 2012
Joshua Brown |
Reformed Broker: Practice Nightmares When I watch the show Kitchen Nightmares, I can't help thinking about the obvious parallels with running an asset management or investment advisory practice. |
Seasoned Cooking
October 2010
Ronda L. Carnicelli |
Building Routines I've recently had the opportunity to help set up a new kitchen. In the process of doing that, I thought about how I cook and what makes a kitchen run smoothly. |
