The German Design Award is selected by an international jury, honoring only the most innovative and groundbreaking designs. This year Coffee Tasting was a recipient of this prestigious award for Excellent Product Design in Tabletop.
From baked clay goblets to titanium reinforced crystal glass, the modern wine glass has come a long way. According to a study published in the 2017 British Medical Journal, wine glasses between 1700 and 2017 have gotten 7 times bigger. That contributes to the vast variety of glasses we have today.
The exact origin of ramen is disputed, but most historians believe the dish we know and love today is a Japanese adaptation of a Chinese dish. Ramen noodle shops became popular in both Japan and China in the early 20th century and were popularized in America in the 1970s with Momofuku Ando’s invention of the instant noodle. Since then, this comfort food has become a staple in American cities.
Yury Krasilovsky, Executive Chef with Barilla Foodservice is no stranger to the heat of the kitchen, or of competition. Currently he’s competing in Riverence’s Gold Rush Cooking Competition and we’ve been blown away by his entries so far. This dish, which he’s named “24 Carat Gold” caught our eye, with Riverence’s Gold trout on a bed of creamy polenta and saffron beurre blanc, garnished by golden tomatoes, grapes, trout roe, and chervil. We asked him a few questions about his long history with cooking and how he decides to compose his dishes.
One of our top food trends to watch in 2020 is the increasing popularity of low to no-alcohol beverages and the restaurants that make them.
This decadent dessert was created by chef Lynn Warnesky from Merrimack, New Hampshire as part of the August 2012 Deep Plate exercise.
In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.
Lorens and Lansky sounds like a law firm, but this dynamic duo combined forces to create yet another beautiful salad plating.
It's so stunning, it almost doesn't look real. This beautiful fruit salad was created as part of the August 2012 Deep Plate exercise by culinary artist Stella Lorens and tournant Michelle Lansky of Edward Don and Company.
Nothing brings dinnerware to life like the holidays. In this November 2012 Deep Plate exercise, we enjoy holiday platings with chef Elizabeth Buckingham of Kitchen Table Cooking School in Greenwood Village, Colorado.