Striving for greater speed, precision and productivity, a growing number of operators are embracing the combination oven-steamer. While the pricey but versatile apparatus is hardly standard equipment in most kitchens, it is increasingly visible...

For chef Sam Hayward, co-owner of Fore Street restaurant in Portland, Maine, serving local food contains an element of education. It’s about introducing people to Maine’s foodways and “the traditions and history of farming...

To hear the town folks tell it, the screech of ambulance sirens seemed ever constant, lasting all morning, into the night and even into the afternoon of the following day.With each wail of every ambulance that sped past the Spencer Country Inn on...

Restaurant August, which in its six years has been noted repeatedly for its contemporary Creole cuisine, has become the centerpiece of a fledgling restaurant empire for chef-owner John Besh. This spring has been a busy one for Besh, who...

The E. coli O157:H7 contamination of fresh produce and stomach-and bowel-churning norovirus captured headlines in 2006, but in 2007 it is viral Hepatitis A that has been taxing the good will of thousands of restaurant patrons and employees and...

Moving back to Michigan in 1980, Matt Prentice found a shuttered deli he could afford to reopen, a new reason to think he might yet become a restaurateur, and an economic climate that puts the area’s present malaise in perspective. “We...

At an early springtime charity event last year, many of New York’s best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus...

Adam Siegel knew early on that he wanted to be a chef. With extensive experience working with French and Italian cuisine, he has become instrumental in keeping Lake Park Bistro and Bacchus, part of Milwaukee’s Bartolotta...