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Over 1,900 attended the Tempranillo Advocates Producers & Amigos Society Grand Tasting in San Francisco this past June 4; the third year in a row attendance has doubled.  

Tiny, dainty, and barely more than a mouthful, post-dessert desserts have tremendous charm.

Stress is not going to go away in this business. Luckily there are methods to promote healthy levels of stress in the kitchen.

“We see [child obesity] not only in our citys’ waiting rooms and classrooms, but in our souring health care bills. It’s time for fast food promotions to stop contravening our efforts to change this reality.”

A closer look at two of Latin America's most misunderstood spirits.

A stage (kitchen internship) can be set up in a restaurant two blocks away or in a European kitchen. It can be as short as a one-day trial, or the stagecan run part-time for up to a year. 

Seven crucial steps to protect your employees from knife lacerations.

Mix two parts fruit, one part spirit, and liberal dash of sunshine-refreshment.

Providing superior food and drink 24/7 for 2,500 hungry passengers on a seven-day Atlantic crossing with no ports of call is Bernhard Fischer's weekly challenge.  "It's easy," he says.

Australian wine country doesn’t begin and end in Barossa or even in the surrounding state of South Australia.

 There are many varieties worth seeking out for their unique flavor profiles, fragrant nose, and beautiful color.

As a restaurant professional, it is more important than ever to know how to handle requests and create ways to prepare foods that you know are safe to serve.

In a suffering travel industry, the culinary tourism niche is the place to be.

 Beer is often the red-headed stepchild of beverage programs, especially in fine-dining venues. 

Are you screw-happy or screw-crappy?

 Partnering with a local farmer can help ensure the quality and sustainability of trendy Heritage Pork.  Chefs need to ask how their supplier operates and exactly what they’re paying for.

Learn how to reduce conjestion while improving productivity and safety

As more estate wineries seek sustainability, they are growing vegetable gardens alongside their vineyards.  For Quivira winery, this is opening up opportunities with Sonoma restaurants as well as produce markets.

Restaurants face two new and unavoidable challenges: rising utility costs and the “greening” of food service. 

Lamb: tasty, chic, profitable.

“Cheese has always been a food that both sophisticated and simple humans love.”
M.F.K. Fisher, How to Cook a Wolf (1942)

Writing about food and wine can be daunting. Most readers can only hear so much about sustainable ingredients or delicious wines or heaping platters. Reveal the personalities behind all of it to make the story come to life.

Unusual ice cream, sherbet and gelato flavors stand alone or pair well with seasonal pies.

While Frescobaldi and Antinori have been making Tuscan wine for well over half a millenium, newcomers Carpineto and Banfi have been successfully carving their own brands into the region's aging barrels.