Latest Articles

Beyond the Plate

Tags: Chefs, Culinary, Mixology Source: Symrise

Inspired in Denver Part 2: Chefs and Mixologists Explore Innovative and Unique Ingredients

This is article two of a two-part installation from the Symrise-Star Chefs Colorado Roundtable. “Heating up sauces that you don’t want to…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Symrise

The Midwest's 38 Essential Restaurants

The cooks at Kuzzo's Chicken & Waffles in Detroit know the secret for glorious waffles: Pour extra batter over the hot i...

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Beyond the Plate

Tags: Chefs, Culinary, Food Trends Source: Symrise

Inspired in Denver: Chefs Weigh in on Collaboration and Community

The night before the 2017 StarChefs Colorado Rising Stars Awards Ceremony took place, Symrise hosted a private roundtable discussion featuring some of…
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Beyond the Plate

Tags: Chefs, Consumer Trends, Sustainability Source: Symrise

Modern Farmers: Future of Farming Sprouting Up Where You'd Least Expect It

Beneath one of NYC's best restaurants, down a hallway you could find only if you knew where to go, rows of heady, hydrop...

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Beyond the Plate

Tags: Chefs, Chicken, Food Trends Source: Symrise

The Nashville Hot Chicken Gold Rush

The first time I went to Prince's Hot Chicken Shack, I was 12 years old, and I didn't even eat the chicken. My dad, thou...

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Beyond the Plate

Tags: Chefs, Culinary Source: Symrise

Talking Ingredients, Inspiration and Innovation with Chef Lee Wolen of Boka

Lee Wolen, a 2015 Rising Star Chef, as well as chef and partner at Boka in Chicago, IL, knew he wanted to be in the kitchen from a young age. He…
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Beyond the Plate

Tags: Chefs, Freshness, Restaurants Source: Symrise

Chef Phillip Lopez Explores the Artistry Behind Ingredients, Seasonality and Cooking

Phillip Lopez, the Chef/Owner of Root in New Orleans is a self-taught chef who first trained under John Besh of the New Orleans-based Besh Restaurant…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Symrise

The 12 Best New Restaurants in America

It's been said a million times, but it's truer than ever: Dining is now a fundamental part of the cultural experience in...

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Beyond the Plate

Tags: Culinary, Chefs, Flavor, Flavor Trends, Sauces Source: Symrise

How Chefs Are Making the Flavors of India Shine in the American South

When chef Vishwesh Bhatt was planning the menu for the restaurant Snackbar, in Oxford, Mississippi, he immediately thoug...

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Beyond the Plate

Tags: Chefs, Culinary, Restaurants Source: Symrise

Angela Dimayuga: Chef Behind the Wok at Mission Chinese

Angela Dimayuga Age 31 Hometown San Jose, Calif. Now Lives In a "big floor-through brownstone flat" in Bedford Stuyvesan...

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The latest information, innovation and inspiration in the world of savory including culinary and snacks.

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