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The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard

Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled

During a recent trip to Quebec City, we experienced firsthand a new trend that’s sweeping the food culture in Quebec: using indigenous ingredients, similar to those found in the Nordic climate. We

Chef Kathryn: Jeff, to start this off, what have you liked best so far? Chef Jeff: Many things fascinated me this week. I liked making songpyeon — the half-moon shaped rice cakes made with pine

Guests had the chance to check out ICE’s new kitchen classrooms while sipping craft cocktails and sampling tasty street food from around the globe — all prepared by notable local chefs and mixologists

Kicking off right after Earth Day on April 28-29, the two-day conference begins each morning with panel discussions on such topics as sustainable restaurant kitchens and repurposing food waste

I’m not going to join a gym or stop eating cookies. I will definitely not be cutting back on my red wine and red meat. Instead, for my 2017 resolution, I will spend the entire 31 days of January

With the industrial revolution of the 1800s, chocolate and cocoa made an interesting transition from the beverage served at coffeehouses and pharmacies into the realm of confections. The innovation of

Among those merchant families importing beans, the first glimpse of cocoa processing can be found on the island. By the end of the American Revolution and the turn of the 19 th century, the city grew

We arrived, exhausted, late on a Sunday night at a time when most restaurants are closed. We knew that we could rely on one excellent spot to be open, so we made the fifteen minute walk from our hotel

Considering our new digs in the oldest part of the city, it hit me that perhaps we were bringing chocolate back to the neighborhood—old New Amsterdam. I began to ponder the chocolate history of New

In turn, my formative years as a cook are defined as much by the meals I experienced as a guest as by the professional kitchens in which I toiled. In the Internet age, international culinary