Inspiration and Information for your Tabletop

Executive Chef James Fox and his Kitchen Team at Best Impressions Caterers in Charlotte, North Carolina created a unique version of "coffee and cream" for the November 2009 Deep Plate exercise.

This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.

Who doesn't love lobster? Executive Chef Domenic Battistella of the Red Rocks Café in Charlotte, North Carolina shows us his take from the October 2009 Deep Plate Exercise.

Executive chef of Noble's Restaurant in Charlotte, North Carolina, Kyle Krieger, shares his pâté dish in the October 2009 Deep Plate exercise.

Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows a cone-inspired dessert in this Deep Plate exercise that was originally published in October 2009.

There's nothing like a burger and a beer. Here's Chef James Fox's take on it, as completed by his team at Best Impressions Caterers in Charlotte, North Carolina.

Executive Chef Kristopher Blessum of the Scrooge Diner in Johannesburg, South Africa serves up breakfast inspired by the Mpumalanga neighborhood.

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.

There are a wide range of tea cultures around the world. Not only are they distinguishable by the types of tea consumed, but also because of the customs and practices associated with those cultures. Here's an abbreviated guide to tea culture from around the world.

Honolulu chef, Kevin Chong, takes on on a voyage across the country in this Deep Plate Exercise that was originally published in July 2009.