Reports

5 Experts Tips for Aspiring Food Entrepreneurs

Pitch Me: How to turn your love for food into a successful culinary business: recognize your brand, put everything down on paper, Everything has a “sell by” date, know your audience, consider your timing.

We Love Pork!

Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!

Claes Bech-Poulsen – In Pursuit of Perfection: A Star Photographer Turns 50

An ode to Claes Bech-Poulsen, the man behind the sharp photo lens that has perpetuated food art and star chefs from all over the world.

Coffee House Test: Jersey Java and Tea
Coffee House Test: Jersey Java and Tea

A charming neighborhood coffee shop offers some of the best coffee in South Jersey.

NORTH chefs
NORTH Brings Nordic Cuisine to New York

New York first ever Nordic Food Festival debuts to tremendous success and lots of delicious food.

Cheers to the Cooks

Line cooks are the heart and backbone of any restaurant, enduring long hours and low pay to fulfill their passion: creating great food.

The Nordic Food Lab – When Science Meets Gastronomy

On a houseboat in Copenhagen harbor, in front of noma, they have turned gastronomy into science.

Salmon Burger
Eat Fish Twice a Week

Eat Fish Twice a Week. The introduction of the USDA’s new “My Plate” dietary guidelines recommending at least two servings of fish per week has amped up the importance of incorporating protein-rich fish like salmon into American diets. Learn more about the Norwegian Salmon and get our favorite fish recipes.
By NORTH Festival

Shochu State of Mind, Sip Japan with Two Shochu Days in New York
Shochu State of Mind, Sip Japan with Two Shochu Days in New York

A two-day event in New York City this weekend offers a chance to taste the popular Japanese spirit, Shochu.

Sunday at Sea: A Seafood Cruise with Greenpoint Fish and Lobster Co.
Sunday at Sea: A Seafood Cruise with Greenpoint Fish and Lobster Co.

Greenpoint Fish & Lobster Co. hosts a “Sunday at Sea” cruise full of fresh seafood and striking views of New York City.

Making Labor Day Cookouts Mouthwatering For Vegetarians Too

Don’t forget your vegetarian friends this Labor Day. Veggie kebabs are a great way to get them in on the grilling.

Mikkeller beer pumps
Hip hops: How Mikkeller Became Denmark’s King of Craft Beers

Beer geeks love Mikkeller. But could the Danish microbrewery be about to change our perception of how food and beer go together?

Mikkel Friis Holm Bean to Bar Chocolate
Ditching Cheap Chocolate in Pursuit of Taste

Sarah Lambersky talks about chocolate and how we should ditch cheap varieties and pursue the tasty ones, regardless of price tag.

Organic Ocean Vodka - Almost too Good to be True
Organic Ocean Vodka – Almost too Good to be True

In late April 2013 Ocean Vodka family Smith opened their Ocean Vodka Distillery on the slopes of Haleakala in Kula, Maui on 80 acres.

How to pair cheese and wine
Cheese and Wine Pairing 101

There are a few basic rules that you can follow to make your next wine and cheese tasting perfect. Julia Mueller with a 101.

Snapn Food - Food Photography Made Easy
Snapn Food – A Guide that Makes Food Photography Easy

Whether you whip out your phone at restaurants, or set the stage for your pictures very carefully, tell your food story, and express it with more than words

Nature Inspired Food Design - Workshop by Boisbouchet
Nature Inspired Food Design – Workshop by Boisbouchet

As designers integrate food into their work, chefs are reciprocating by introducing design to their cuisine.

Just for Chocoholics - Test and Workshop by Boisbuchet
Just for Chocoholics – Test and Workshop by Boisbuchet

How much do you love chocolate? Are you a CHOCOHOLIC? Now it’s time to face the truth.

Sol over Gudhjem judges
Sol Over Gudhjem Food Competition – A Cook-off in God’s Own Home

There should be a few Honest Cooking readers heading to the Danish island of Bornholm this summer.

Adam Aamann Wachau Gourmet
New Nordic Cuisine and Austrian Wine – A Match Made in Heaven

Wachau Gourmet Festival recently greeted two Danish star chefs to their region and paired the food with the tremendous wines from the region – a match a god worthy.

Food Meets Design - Summer Workshop by Boisbouchet
Food Meets Design – Summer Workshop by Boisbouchet

Based in Vienna, mischer‘traxler develops and designs products, furniture, installations and more, with a focus on experiments and conceptual thinking.

Trinity Hill Wine
The WineRam Experience – Episode 5

Episode 5 takes us up to the Hawkes Bay Wine Region for some top end Syrah at Trinity Hill Winery with legendary winemaker John Hancock.

Like Peas and Carrots - Free Union Grass Farm
Like Peas and Carrots – Free Union Grass Farm

Justin Ide visits the Free Union Grass Farm to meet the owners Erica and Joel, to talk about their local food production.

Cherry Blossom Time and Taxes
Cherry Blossom Time and Taxes

Your tax dollars support the great Smithsonian Museums and National Zoo, and also, the cherry trees located all around the National Mall.

Kitchen Deconstructed - Romancing the (Almond) Tart with Miguel Carvalho
Kitchen Deconstructed – Romancing the (Almond) Tart with Miguel Carvalho

Forty years ago on a family vacation in Portugal Michelle M. Winner’s sister fell in love with an almond tart. And so did she.

The Dutch Snackbar
The Dutch Snackbar

This unique take-away restaurant concept can only be found in the Netherlands.

Diary of a Trainee Chef

Last year, Reena Pastakia quit her job to sign up for an Intensive Cordon Bleu Diploma course. Here she tells us about the first weeks.

7 Tips to Make The Most Of Your Kitchen
7 Tips to Make the Most of Your Apartment Kitchen

If there is one thing Reid Nichols wished he paid more attention to while apartment hunting, it is the kitchen.

Confessions of a Foodie

Marissa Sertich shares her New Year’s resolution with us.

Get kids to eat veggies
Veggies and Kids – Mr Baked Potato Heads

A great way for kids to have fun with, and be interested in learning about veggies.

Makar Sankranti Tilgul
Tilgul – Sweets for the Hindu Makar Sakranti Festival

Tilgul is a colourful sesame candy coated with sesame seeds, often served on Makar Sakranti, a Hindu festival celebrated on 14 January.

Cook Like a Man This Winter – Braising 101

If “man’s cooking” in the summer season is all about the barbecue grill, then surely its winter variant is braising. Noah Charney tells us all about it!

The Wineram Experience
The Wineram Experience – Episode 2

Episode 2 of the WineRam Experience takes place in Christchurch and the Greater Canterbury Wine Region with focus on Waipara and Pegasus Bay Winery.

Honest Cooking: Treat Yo Self, with Love from Seattle

Take a moment to appreciate the way your city celebrates the season, and fall in love all with what it means to be home for the holidays.

The WineRam Experience
Video – The Wineram Experience – Episode 1

This is the first episode of a six part web series on New Zealand’s wine, travel and adventure sports.

Eating in Beijing
Spiced and Confused – Eating in Beijing

A trip that would turn out to change Daniella Illerbrand’s view on life, food and the way she perceives flavors in more than one way.

Pecora Nera, Brescia – A Challenge to the Conventional Gelato Model

Alec Torelli hears about a small gelato chain that dare to challenge the conventional model of gelato, and decides to check it out.

Sense Memory: Trick or Treat – Halloween is a Twisted Kids’ Holiday

It’s no surprise that a holiday associated with monsters, lends itself to the belief that deep down, we all seek a bit of a scare sometimes.

Back to School – Revisiting the Lunchroom Snacks of Youth

Sometimes you you wonder if those favorite snacks as a kid are as good as you remembered. Let’s take a sugar-coated walk down Memory Lane.

Video – Foraging and Wild Chanterelle Bruschetta

Donna Fialkoff forages for chanterelle in the forests of northern Vermont and offers advice on how to find, store and prepare wild mushrooms.

California Dreaming – The Search for Culinary Inspiration

Daniella Illerbrand headed for California to get a new perspective, and fresh culinary inspiration.

Sense Memory: The Great Outdoors and Why Food Tastes Better Outside

What is it about eating food outside that just makes it taste more vibrant and memorable?

Eating with the Rainbow with Chef Julie Frans

Chef Julie Frans is committed to spreading the message of the importance of eating healthy and putting the rainbow on children’s plates.

6 Great Things About Restaurant Externship (and 6 Not so Great)

After her last day at culinary school Laura shares what she is (and isn’t) looking forward to as she shifts to working in a real restaurant.

Garlic Scapes, Worth the Wait

Garlic’s growing timeline can feel like an eternity for a kindergarten class. But there’s light at the end of the tunnel.

Classroom
A Day in the Life of a Culinary Student

From the 5:30 wake up, to rush during service, Laura Davidson shares what a typical day as a culinary student is like.

Radishes – A Delishus Perpul Treat

A bunch of brave young epicures get their first taste of home grown radishes.

Getting the Culinary Dream Job – Staging 101

Want to work in a high quality professional kitchen? Get ready for a “stage”.

From the Herb Garden

Giulio Sturla about the pleasures of having access to a fantastic herb garden.

Sense Memory: Breakfast, the King of Meals

Denise Sakaki’s latest Sense Memory column sings the praises of that all important first meal of the day.

The Secret to the Perfect Salsa Verde

Francesca Re Manning learns the secret to the perfect salsa verde recipe from a hole in the wall in Testaccio, Rome.

Busy Bees: Melbourne Rooftop Honey

Vanessa Kwiatkowski and Mat Lumalasi are set to conquer Melbourne with their bees.

Sense Memory: In the Mood for Valentine’s Day Food

Love it or leave it, Valentine’s Day is on its way, poised with an arrow aimed straight at your gut.

The Lingering Scent of Roumi Cheese

Aged for at least 120 days, Roumi cheese, especially melted, leaves lingering traces in the room that are slow to dissipate.

Capain Ed
Got Shrimp? Sweet Maine Shrimp, and the Fishermen who Catch Them

Justin Ide boards the Sweet Carolyn shrimping boat to learn more about Sweet Main Shrimps.

Foraging for Food

Curiosity and knowledge is vital when you are foraging for food, around the city, in the mountains or deep in the forest you can come across edible flora.

How to Grill Picanha – Easy Step by Step Guide

The relatively new Brazilian tradition of grilling picanha has come symbolize authentic churrasco.

Year of the Dragon and Tet Traditions

How has a humble rice cake with three simple ingredients come to symbolize Tet, the most celebrated of Vietnamese holidays?

Edible Art: Snowman Sandwich
Cooking with Kids: Snowman Snacks

Make edible art scenes with the cookie cutters, sandwiches, cheeses and fruits of your choice.

A Bite of Britain: The Return of the Milkman

In Britain, it is still possible to get milk delivered to the door three times a week.