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Las Vegas Travel: What to Eat and Where to Stay in Sin City, Part Two
Sweetbreads Roulade Technique: Roll 'Em Up and Fry 'Em
Tatsoi, Bosc Pears, Purple Top Rutabaga... Ideas for Winter's Market Produce
Red, White, Beer, and More of Jim Clarke's Recently Tasted Picks
Take Our Salary Survey (and Enter to Win a Prize!)
A Summary of the Trends We Saw Across the Country in 2008
Tools of the Trade: The Hottest Kitchen Equipment of 2008
Photo Galleries: Check Out Our 2008 Galleries
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
Join us for the Seattle Rising Stars Gala on March 24, 2009
Missy Robbins
Shortly before graduating from Georgetown University in 1993, Missy Robbins turned her passion for food into a career when she took a part-time...
MON
Spaghetti alla Chitarra with Brussels Sprouts, Bacon and Ricotta Cheese
TUE
free
Grilled Sliced Prime Strip Steak with Salsa Verde and Crispy Fingerling Potatoes
WED
Pan Roasted Mediterranean Sea Bass with Grape Tomatoes, Olives, and Orange
THU
Tagliatelle with Chanterelle Mushrooms
FRI
Poached Halibut with Garlic, White Wine and Spinach
DayMark Safety Systems:
Saving Your Food and Your Reputation
Moretti Forni Deck Ovens:
Taking Back Total Control of the Cooking Process
Irinox Blast Chillers and Shock Freezers:
How do You Lock in Taste, Texture and Flavor? Find Out Here
Champagne Nicolas Feuillatte:
A Champagne for Every Meal
Hobart:
All About Combi Ovens
Le Cordon Bleu Schools:
Explore 13 Campuses Plus 3 Kitchen Academy Programs
Wisconsin Cheese:
Chefs Embrace Domestic Artisanal Cheese
Winston CVap® Cook & Hold Oven:
Poach, Braise, Steam, Roast and More
Parmigiano Reggiano & Prosciutto di Parma:
Traditional Ingredients Find their Way onto Innovative Menus
Nespresso:
The Finest Espresso Coffee Machines
Jade:
Designing a New Restaurant Kitchen? Check Out Chefs That Use Jade Ranges
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos
Submit your culinary questions to the experts
Check out the Wisconsin Cheese of the Month: Blue
Join us in January at New York's Astor Center for our 5th Career Series: Food and Restaurant PR
Girardet : Recipes from a Master of French Cuisine
Chef-partner Gabriel Thompson has opened L'Artusi, the larger sibling of his West Village Italian gem Dell'anima.
Take our Salary Survey and Know Your Worth!
How much did chefs, line cooks or sommeliers (amongst others) make in 2008? This is a question only you can answer. Remember that your feedback is important for the foodservice community and that these valuable statistics will empower you when hiring your next employee or searching for your next job.
DishRag:
Chef recipes, food, wine and travel...
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Tips for recruiting and retaining...
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Top 10 Jobs, Job Tips, and more...
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The less fatty section of a tuna belly
A Japanese citrus fruit
A coastal Japanese sardine
A type of cured Spanish ham
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The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
