Latest Articles

Beyond the Plate

Tags: Chefs, Restaurants Source: Ottawa Citizen

Dining Out: Cafe My House thrillingly elevates veganism into the realm of fine dining

Caf My House 1015 Wellington St W., 613-733-0707, cafemyhouse.comOpen: Tuesday to Friday 5:30 to 9:30 p.m., Saturday and Sunday 10:30 a.m. to 2:30…
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Beyond the Plate

Tags: Chefs, Asian, Restaurants Source: Japan times

In Taiwan, top chefs are building on a long history of culinary exchange with Japan

Amid stalls pungently redolent of fermented stinky tofu an iconic Taiwanese snack hawkers sell local versions of Japanese dishes such as tempura,…
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Beyond the Plate

Tags: Asian, Hispanic, Restaurants Source: Dallasobserver

Pho Burritos and Boba Horchata: Cris and John Blends Mexican Fare and Vietnamese Street Food

Two months ago, Cristina Mendez and John Pham opened their first restaurant together. At the ripe age of 23, the couple decided to bring together the…
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Beyond the Plate

Tags: Restaurants, Food Trends Source: downtownphoenixjournal.com

Trapp Haus BBQ to Meld Southern Tradition with Urban Flair

Wire* Trapp Haus BBQ (511 East Roosevelt) brings the bold flavors of award-winning BBQ to downtown Phoenix. The official grand opening on March 2 is…
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Beyond the Plate

Tags: Hispanic, Restaurants Source: Eater

The Definitive Guide to Oaxacan Cuisine in Los Angeles

Most people dont know that LAs collection of Oaxacan restaurants is the second largest on the planet second only to Oaxaca itself. Famous chefs from…
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Beyond the Plate

Tags: Chefs, Asian, Restaurants Source: Chicago Sun-Times

Bill Kim hoping Olympics will shed new light on Korean cuisine

With the winter Olympics officially opening Friday, Chef Bill Kim will be serving up some Olympic-inspired dishes at his Chicagourbanbelly and bellyQ…
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Beyond the Plate

Tags: Chefs, Restaurants, Vegetables Source: Grubstreet

New York Chefs Are Discovering All the Possibilities of the Sweet Potato

The roots have yet to attain the chef-driven cult-veg status of kale or Brussels sprouts, but there are signs of change thanks to the advent of…
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Beyond the Plate

Tags: Chefs, Restaurants Source: The New York Times

Grant Achatz, Science-Minded Chef, Turns to Cloning

"Our Bloody Mary is very unique," our server said brightly. "It takes about 15, 20 minutes to make." "Is it served ... cold?" my friend asked, hope…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Restaurant Hospitality

Chefs are sweet on housemade vinegars

When his assistant general manager gifted him a bucket of crab apples a few months ago, chef Drew Tobin made them into a crab-apple vinaigrette to go…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Eater

The 19 Most Anticipated Restaurants of 2018: Winter-Spring Edition

Aaron Franklin is working on a new barbecue joint in partnership with one of the most popular restaurant groups in Austin. Dominique Crenn is cooking…
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The latest information, innovation and inspiration in the world of savory including culinary and snacks.

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