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Seasons 52

Seasons 52 Articles

It may be hard to outdo Chicago’s Boarding House restaurant for a nontraditional use of glassware—9,063 wine glasses are suspended from the ceiling as part of a shimmering light fixture. While that may be a bit “over the top,” many restaurants are using glassware for other things besides beverages.

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Fall means pumpkin season, and this gourd is limitless in its culinary applications. From sweet to savory, pumpkin adds a seasonal touch to menus across the country.

We asked chefs to name some of their favorites; as we would expect, apps that make chef’s lives in the kitchen easier are the most popular.

WASHINGTON, D.C. (November 15, 2011)—The United Fresh Foundation is looking for nominations for the upcoming 2012 Produce Excellence in Foodservice Awards...

ORLANDO (September 19, 2011)—Darden Restaurants, the world’s largest full-service restaurant company, has committed to boosting the nutrition of both its...

Links to menus from restaurants featured in stories in the January, 2010 issue of Restaurant Business magazine.

Anybody can offer a dessert menu, but how do you read your customers to know the best approach to make the buy a dessert. Here are some suggestions.

In order to lose weight, Americans need to eat less. Thing is, a whole lot of us will devour whatever’s put in front of us, long after we’ve ceased to be hungry. In one study, participants who were given smaller portions of food reported as much satiety as those provided larger portions.

Once upon a time, chefs relied on the foods grown in their own backyards, on their own farms, or obtained at the local farmer's market.