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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 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.
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.
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 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 James Raiswell	Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States.
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.
Fast Company December 1999 Ron Lieber	Design - Charlie Trotter "To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice."
BusinessWeek September 2, 2010 Colman Andrews	Book Excerpt: Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food While his celebrity-chef peers slap their names on frozen pizza and Las Vegas chow halls, Ferran Adria is taking the high road -- to Harvard.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods February 2, 2007 J. Hugh McEvoy (Chef J)	Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display.
Wired May 2006 Mark McClusky	My Compliments to the Lab Grant Achatz is serving up a delicious, high tech vision of haute cuisine. (How about a -30 degree F mango palate cleanser, hot off the antigriddle?)
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 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.
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.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
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.
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.
AskMen.com James Raiswell	Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications.
Prepared Foods June 1, 2005 J. Hugh McEvoy (Chef J)	Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds.
AskMen.com February 8, 2002 Gregory Cartier	Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention...
Wired July 24, 2007 Sally McGrane	The Father of Molecular Gastronomy Whips Up a New Formula Herve This came up with the formula for this confection in 1995 to prove that a scientific approach to cuisine can lead to all kinds of tasty new dishes.
AskMen.com May 3, 2002 Gregory Cartier	Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine...
Chemistry World October 2009	Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery.
BusinessWeek February 13, 2006 Carol Matlack	They Came, They Cooked, They Conquered Star-studded French chefs are building global empires.
AskMen.com December 5, 2002 Harry Marks	Top 10: Landmark Restaurants Of The World The list presented here represents the cream of the crop of high-class restaurants that have left an indelible mark on the industry and city they are in.
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
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...
AskMen.com Gregory Cartier	Top 5 Chefs in America A great chef is a master of food preparation. We all know that. But great chefs are also much more. Here are five who are truly at the top of their game.
Prepared Foods October 2007 Wilbert Jones	Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly.
Prepared Foods February 4, 2006 Chef J. (a.k.a. Hugh McEvoy)	Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off.
Prepared Foods June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.
Prepared Foods April 8, 2007 J. Hugh McEvoy (Chef J)	Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods.
HBS Working Knowledge December 16, 2013 Nobel & Tobin	D'O: Making a Michelin-Starred Restaurant Affordable Under the leadership of Chef Davide Oldani, the Italian restaurant D'O balances Michelin-star-level quality with affordable prices.
Prepared Foods October 1, 2006 J. Hugh McEvoy (Chef J)	The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations.
Fast Company November 1999 Gina Imperato	A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats.
Fast Company November 1999 Gina Imperato	The Web Is Cooking From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings of information and advice on the Web. Now, if you'll pass the salt...
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
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.
Food Processing May 2007 Diane Toops	Toops Scoops: A return to New Orleans The Research Chefs Assn. annual meeting did justice to the flavors, cooking styles, natural resources and confluence of cultures that created New Orleans' uniquely American cuisine.
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.
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
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.
Chemistry World June 1, 2015 Ali Bouzari	Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever.
AskMen.com James Raiswell	Top 10: Undiscovered Culinary Capitals From Edinburgh to San Sebastian you won't go wrong eating in any of these 10 best undiscovered culinary capitals in the world.
Food Processing July 2005 Diane Toops	A Perfect Blend Yields Magic Results A blend of fortuitous circumstances 22 years ago resulted in the founding of New Orleans-based Chef Paul Prudhomme's Magic Seasoning Blends. And from that tiny local operation, the company has grown to 65 employees and international distribution to 30 countries.
Job Journal November 16, 2008	Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Prepared Foods May 1, 2006	Mainstreaming Old World Tuscan The Tuscan style of cooking brings out the purity and natural flavor of ingredients without relying on heavy sauces and seasonings.
BusinessWeek November 24, 2003 John Rossant	Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs.