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Beyond the Plate

Tags: Chefs, Star Chefs Series Source: Symrise

Spotlight on Chef Ryan McCaskey of Acadia in Chicago

Spotlight on Chef Ryan McCaskey of Acadia in Chicago is another post in our 2014 Starchefs International Chefs Congress series. Reading Chef Ryan…
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Why We Love the Pain of Spicy Food

In recent years, an unconventional type of warmth has elbowed its way onto more menus: the bite of chili peppers, whethe...

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Good Libations Beyond the Plate

Tags: Coffee Source: Symrise

Why Cold Brew Coffee Is So Hot Right Now

Cold brew coffee's all the buzz lately. But given that part of coffee's appeal is that it's served hot, why would anyone...

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Sweet Talk

Tags: Confectionery Source: Symrise

Candy stores are competing for the grown-up sweet tooth

First came fancy cupcakes, then macarons, the Frenchified sandwich cookies. Now the upscaling of once-simple pleasures has spread to a new frontier:…

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27 chefs say that 2014 was the year of...

In the Chinese calendar, every year corresponds with an animal. In the American calendar, every year corresponds with an...

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2014 In Review: The Year In Cocktails, Bar Trends, New Booze And Looking Ahead

While we gear up for New Year's Eve, arguably the year's biggest drinking holiday, let us reflect on the year in drinkin...

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Sweet Talk Beyond the Plate

Tags: Mint Source: Symrise

Mint, including peppermint, in top 5 spices for health

Herbs and spices not only punch up food's appeal, they also can boost your immune system to help your body fight disease...

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Monthly Mixology with Junior Merino: Craft Spirits

By Junior Merino, The Liquid Chef Though there are no “legal” regulatory definitions when it comes to using the word “craft” to describe spirits, any…
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Vodka Comes In From the Cold

The Happiest Hour, a restaurant and bar that opened in October in Greenwich Village, has the sort of craft cocktail list...

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Can You Guess What Will Be the Biggest Flavor Trend in 2015?

The Daily Meal has the scoop on what may be the biggest food trends in the nation's best restaurants in 2015. We spoke w...

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