For millennia, specific ingredients indigenous to traditional sheep-growing regions have influenced the types of dishes made using lamb, and today, popular techniques cross global frontiers for many cuts to yield eminently flavorful and satisfying dishes.

By Priscilla Martel

Lamb is among the most common livestock consumed throughout the world, linked to feasts and religious observances. Christians, Jews and Muslims celebrate with lamb, an essential part of the cuisine on Easter, Passover and Ramadan. Lamb is symbolic of spring, sacrifice, fertility and it unites people around a table of delicious food. For centuries, in humble homes, on the street and in the finest restaurants this versatile meat has been grilled, seared, braised, roasted, stewed and served everywhere. The lore and tradition that surrounds the way lamb has been served around the globe is a source of inspiration for new ways to prepare it.

The “healthful” food label gets taken to new levels through nationwide cooperation, resulting in up-and-coming heirloom whole-grain breads and leafy breakfast salads and the well-established veggie-burger revolution.

A health-food renaissance is upon us, as the notion of “healthful” is being redefined nationwide, according to the recently released “The New Healthful: Culinary Trend Mapping Report” by market-research publisher Packaged Facts and San Francisco-based strategic food-and-beverage agency CCD Innovation.

As part of our country’s renewed emphasis on promoting good health comes the focus on the presence of beneficial nutrients and the use of inherently nutritious foods, as opposed to simply eliminating or avoiding certain ingredients that might negatively affect health when over-consumed. As discussed in the report, the New Healthful is also about growth of new distribution outlets, new places where healthful foods can be found. As these increase, the existence of healthful food-and-beverage options alongside more indulgent ones will become an everyday occurrence.

The Professional Chef continues to change the world of cooking.

The world was changing in 1962. John Glenn became the man to orbit the Earth and return home safely. The Beatles released their first single, “Love Me Do.” And The Culinary Institute of America (CIA) forever changed the culinary world with the publication of The Professional Chef®.

There had never been anything like it before. The Professional Chef was the first book dedicated to advancing the culinary profession. The 323-page text began by explaining that “knowing how to cook is only one part of the background a chef needs.” Chefs also needed to understand personnel, purchasing, nutrition, menu planning and kitchen layout. It was a guide for men—and it was almost exclusively men back then—who wanted to make a career of cooking: “Today’s chef is a business man … His knowledge and ability do not come overnight.”

Much more than a cookbook, its recipes and techniques were accompanied by sections about hygiene and sanitation, kitchen safety, tools and equipment, food cost, recipe conversions and even how to set up a buffet table. Recipes included Baked Hamburger Loaf, Chicken Cacciatore, Lobster Newburgh and molded salads—illustrated by stereotypical food photos of that era.

Moti Mahal Delux, a legendary high-end restaurant chain that is responsible for the invention of tandoori chicken, operates more than 100 locations throughout India, Nepal and London. This year, chef Gaurav Anand, a native of Punjab, India, has opened the restaurant’s first U.S. location, bringing the flavorful cuisine of the Mughal Empire to Manhattan’s Upper East Side.

By Lynn Schwartz

Gaurav Anand is no stranger to Mughlai food nor to Moti Mahal Delux. “I have been eating this food since my childhood,” he says. “There is nothing canned or frozen. It’s fresh, well-balanced and layered with spices.” Mughlai cuisine, known for its artful blending of spices, magical flavors, aromas and textures, dates back to the Imperial Kitchens of the Mughal Empire, when royal chefs composed the rich and exotic cooking style for Mughlai kings.

Good practices of social-media conversation honor five key principles just as they do within teams and in kitchens.

By Dr. Fred Mayo, CHE, CHT

Last month, we talked about using social media in our classrooms; this month, we will start a conversation on social-media etiquette for students, something that many of us are concerned about, but not sure how to tackle.

Although some of us have talked to our students about being careful what they post on Facebook because it can make a difference to employers and potential internship and externship sites, some of our students have not heeded that advice. It might help to share with them the 2009 study conducted by Harris Interactive for CareerBuilder.com, which found that 45% of employers used Google and other social networks to check on the backgrounds of potential hires. And that number is increasing. While we should keep delivering that message, there are many other aspects to social-media etiquette and to communicating clearly and carefully. Given the importance of learning how to use social media thoughtfully, here are a few pointers to share with students.