• Green Cuisine Taking Root in New Trends

    Sustainable cooking. Clean cuisine. Call it what you will, but cooking with a conscience has struck a chord with chefs and, in turn, their clientele.

  • High Altitude Cooking

    Cooking at high altitudes is different from cooking at sea level. Recipes that are otherwise reliable may not turn out properly when prepared at high altitudes. The reason for this has to do with differences in atmospheric pressures. Higher Altitude, Lower Boiling Point The higher the altitude, the lower the atmospheric pressure. Lower pressure in [...]

  • How to choose red wine for fish

    Although customarily one would choose a white wine to go with fish, there are some people who might want to have red wine instead.

  • The Tiki Bar Has Returned

    THE tiki revival — a gust of nostalgia for a time when Trader meant Vic’s, not Joe’s — planted its paper umbrellas at a couple of New York bars this year. But soon it will go for the big time when the 250-seat Hurricane Club opens on Park Avenue South. “I think we need some [...]

  • Restaurant Design – Tips For The Best Design Elements

    The dining industry is still booming, even during the time of recession, as it seems as though many people still enjoy dining out frequently. The restaurant design is one of the most important items for a restaurant owner to address before it opens.

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  • Vancouver Airport Hotel Invites Travelers to ‘Dine Out’

    Vancouver Airport Hotel Invites Travelers to ‘Dine Out’

    Canada’s largest food festival, Dine Out Vancouver, is back to celebrate its 10th year, offering locals and visitors the chance to sample the city’s finest fare at discounted prices. From January 20th through February 5th, 2012, Vancouver restaurants are offering

    Jan 26, 2012 | 0 comments | View Post

  • Multiple Awards

    Multiple Awards

    If you want to know what’s cooking at the Shanghai Marriott Hotel Luwan, you have to look beyond its restaurants in the Shanghai Luwan district and into the world of culinary competition, where its chefs are sending others to the

    Jan 26, 2012 | 0 comments | View Post