Someone recently asked us whether we can pair wine with food by reading a recipe, or whether we need to taste the wine together with the food...

In 2003, 13 years after landing an after-school dishwashing job in Philadelphia, Carmen Cappello became executive chef for the first time in his kitchen career—at the Atlanta Grill in the Ritz-Carlton Atlanta.The son of an Army chef who had cooked...

Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.He finishes the shank with a...

Tucked in the mountains of Sussex County in northwest New Jersey, Restaurant Latour, part of the Crystal Springs Resort in Hardyston, N.J., has established itself as a wine lovers’ destination. The restaurant—which features a 50,000...

Restaurant chefs are borrowing from their counterparts in the manufacturing world again, this time by using vinegar powder to bring tanginess to their food without added moisture.Vinegar powder is used by research and development chefs to add...

Talk about starting at the very bottom: Michael J. Pivoney’s first job in a restaurant was sweeping the floor at a local hot dog shop. Of course, he was only a sixth-grader at the time and not the least bit interested in attaining a...

Talk about starting at the very bottom: Michael J. Pivoney’s first job in a restaurant was sweeping the floor at a local hot dog shop. Of course, he was only a sixth-grader at the time and not the least bit interested in attaining a...

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