The way words twist together can tell us a lot about where we're from and how we did things in the past. This is especially true when it comes to food.
We didn't know grilled cheese could look so good. In this Deep Plate exercise from October 2009, Kelly G. Mullarney showed us how to use Tafelstern Showpieces for both savory and sweet applications.
This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.
In this Deep Plate exercise that was originally published in September of 2009, Chef Brian Palombo of McIntyreSales, Inc., in Charlotte, North Carolina prepared deconstructed chicken soup.
Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.
Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.
What kid doesn't like grilled cheese followed with a brownie? Here's how Chef Kelly Mullarney does it for adults as part of the October 2009 Deep Plate exercise.
This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.