design

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Tools of the trade-the whisk

A skillful combination of well-balanced ingredients is responsible for the unique mouthfeel and texture of a cake. The properties of some of the ingredients, however—liquids, fat and air—inhibit their cohesion under normal circumstances.

We went looking for a super high-tech concept. We found SD26.

The restaurant community came out in force on Monday night, May 9th, for the James Beard Foundation’s annual awards gala honoring the industry’s best. Big name chefs Tom Colicchio, Ming Tsai and Traci Des Jardins—with a little help from Emeril Lagasse—hosted the event at Lincoln Center’s Avery Fisher Hall in New York City.

The burger business is hotter than ever. Half of consumers say they eat a burger at least once a week compared to 38 percent two years ago, notes Technomic...

The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.

Instead of following the lead, these trendsetting operations have changed the game with unique, new business plans. So they've become the ones to watch.

The issue you hold in your hands marks the one-year anniversary of the new Restaurant Business.

The chain’s new unit design will feature exhibition baking via its so-called Biscuit Theater.

The new design features a drive-thru and revamped soda fountain area.

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