News

 “Molecular Gastronomy” is a phrase that has been bandied about for the last ten years to describe new ways of preparing food usually using chemistry as the most popular medium.  When you get into things like creating desserts with liquid nitrogen or making a liquid into both a gas and a solid to present three flavors three ways, it begins...

Earlier this year, the Food Network debuted a new reality television show, “Restaurant Stakeout”.  The premise of this show is to take a look at failing restaurants.  The difference between this new show and Food Network’s established and popular show, “Restaurant Impossible” with Robert Irvine, is that they take a look at the restaurant with a focus on the staff...

 Though there is nothing official to announce it, September has become “Food Month” for Wales.  Kicking off in the month of September and bleeding into the remainder of the year Wales becomes host to a record 91 food based festivals.  Wales has long made an attempt to maintain their relevancy in the culinary community and the phenomenon has continued to...

Pop-up supper clubs are doing exactly what their name suggests and “popping up” all over the US, Great Britain, Europe and even as far east as Seoul, South Korea. But what exactly is it and how is it impacting restaurant culture? The idea of a “supper club” has undergone numerous changes throughout culinary history.  The original popularization of the name...