We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.

An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention. 

Moonshine goes gourmet, Mason jars replace fancy glassware, and simplicity reigns supreme. These and seven other trends are the hallmarks of the current craft-cocktail culture.

The National Honey Board indicates that interest in honey is growing among consumers, more of whom seek honey in dishes and beverages served at restaurants and home. Indeed, honey has potential to become a classic flavor, akin to vanilla. The largest privately owned company in the field of flavor, based in Switzerland, agrees.