Cooking & Food

Magazine articles on cooking, food, wine, and restaurants.

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AskMen.com Colin Ellis	5 Things You Didn't Know About the Michelin Guide For the first time in its 105-year history, the omnipotent creator of the star system has ranked the brightest lights of gastronomic Manhattan, just in time for holiday gift lists and reservations for festive repasts in the Big Apple.
DailyCandy November 11, 2005	Bad to the Scone All-natural, ready-to-bake frozen scones in five mouth-watering flavors. Pop one (or more) in the oven whenever you like.
Science News November 5, 2005 Janet Raloff	Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it?
AskMen.com James Raiswell	8 Alcohols From Around The World Whether you're serving a full-bodied porto to follow dessert or a bold aperitif to get your appetite going, when it comes to alcohol, the world is your oyster!
Prepared Foods November 1, 2005 Marcia A. Wade	Just Desserts The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
Prepared Foods November 1, 2005 Tom Zind	Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Prepared Foods November 1, 2005 Ashley F. Dziuk	The College Crowd Today's trends in college cuisine dispel old myths about student preferences, according to a foodservice survey.
Prepared Foods November 1, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
Prepared Foods November 1, 2005 Veronica Berglind	Crazy About Cream Cheese Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. But using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation provides some answers.
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