NRA Disappointed by Senate Opposition to Small Business Healthcare

The Senate held a "cloture" vote to remove parliamentary roadblocks and allow its members to vote on S. 1955, the Health Insurance Marketplace Modernization...

How heat affects flavor

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

Understanding emulsifiers won't just give you interesting facts to impress your friends with, it will also help you rescue a separated sauce and make a better Hollandaise.

It's one of the cornerstones of the restaurant business (along with employee problems and debt). Isn't it time you got to know it a little better?

The term “vinegar” comes from the French vin aigre, or sour wine. It is also used to describe other soured, alcohol-based liquids, such as those made from cider, malt or rice wine. Souring is a natural process that occurs when a liquid containing less than 18 percent alcohol is exposed to the air.

Just as there is no single approach to successfully growing grapes, there is no one recipe for creating an effective wine list. If a restaurant’s wine list projects the notion that wine is for special-occasion dining only, then wine sales will surely suffer.

Want to beat the big guys in this game? You’d better find the right corner—or in-line or end-cap. “Of all the decisions a new restaurant owner will...

The HELP Committee today is expected to mark-up S. 1955, the Health Insurance Marketplace Modernization and Affordability Act of 2005. This legislation would...

Dessert wines are perhaps the most controversial wines served during a multi-course, multi-wine meal. Here's a little help understanding it all.

Most of the food items you receive from suppliers are packed and priced using wholesale bulk sizes—crates, cases, bags or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items.

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