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Seasoned Cooking
July 2005
Rossana S. Tarantini |
Sushi -- or a trip through Japanese Cuisine A reference guide to eating sushi.   |
AskMen.com
Abigail Ekue-Smith |
Healthy & Unhealthy Sushi Ingredients The next time you head out for sushi, don't assume you're doing your body a favor. |
Reason
November 2007
Katherine Mangu-Ward |
The Day of the Flying Fish Globalization and the making of modern sushi: The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg... The Zen of Fish by Trevor Corson... etc. |
Prepared Foods
April 8, 2007
Maria Caranfa |
A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down! |
AskMen.com
February 23, 2001
Gregory Cartier |
Appropriate Restaurants For Different Occasions Since the debut of our Wine & Dine feature, I have received some inquiries about which settings are suitable for dates, business meetings or family outings... |
AskMen.com
February 7, 2003
Gregory Cartier |
13 Different Fish You Need To Try No other food is so diverse and amenable to a host of culinary styles. From sashimi to a complex tropical fish stew, fish covers the entire taste spectrum with phenomenal results. |
AskMen.com
May 3, 2002
Gregory Cartier |
Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine... |
Seasoned Cooking
August 2008
Philip R. Gantt |
Phil's International Flair There are many ways to prepare salmon and this has become a favorite way to eat king salmon. Often found in Japanese restaurants, salmon sashimi has become a favorite with many. |
AskMen.com
James Raiswell |
How to Eat Difficult Foods What do lobster, oysters, crab and sushi have in common? They all can be difficult to swallow if you don't have the right tool, technique, recipe or side dish. |
AskMen.com
October 4, 2002
Gregory Cartier |
7 Asian Cuisine Varieties With our guide to some (but not all) common Asian cuisines, you can go from novice to informed epicurean in a flash. |
Outside
May 2008
Jay Cheshes |
High Rollers The inexorable rise of mountain-town sushi. |
CEO Traveler
Emily Fancher |
San Franciso San Francisco is a sculpture of tiered hills wrapped by a commanding bay. It is fog, a famous red-gold bridge--- Golden Gate---and a city of surprises and secrets... |
AskMen.com
James Raiswell |
Eat Like The Japanese Here are a few basic tips you can follow to help you eat like the Japanese -- that is, healthier. It isn't particularly difficult and it will help change your diet for the better. |
Salon.com
June 28, 2000
Susan Emerling |
The sushi mogul He invented a singular cuisine that blends Japanese, Peruvian and European ingredients. He owns successful restaurants worldwide. What's left for Nobu to do? |
| CEO Traveler |
Philadelphia: The City that Loves You Back Where to stay... Newest cultural attraction... Where to eat... etc. |
Fast Company
June 1, 2007
Denise B. Martin |
A Fishy Expedition The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg explains how sushi became a signature dish on the global menu. |
AskMen.com
February 8, 2002
Gregory Cartier |
Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention... |
AskMen.com
Adrienne Turner |
World's Healthiest Cuisines - Part II: Japanese & Chinese Unlike the American diet, which is chock full of sugar, refined carbohydrates and highly processed ingredients, the cuisines of Japan and China use fresher, more natural ingredients for healthier living. And it seems to be working. |
Prepared Foods
July 23, 2007
Wilbert Jones |
Carefree Creativity Crab cakes, mini quiches, Buffalo wings, Swedish meatballs and other outdated appetizers no satisfy the fancy appetites of today consumers. |
Delicious Living
October 2007
Robert & Mary Lou Heiss |
Eat Your Tea This healthy brew infuses sweet and savory dishes with character and flavor. |
Prepared Foods
June 1, 2005
J. Hugh McEvoy (Chef J) |
Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds. |
Seasoned Cooking
January 2010
Ronda L. Carnicelli |
Favorite Asian Recipe I love how I can turn to Asian cuisine for quick and healthy meal options. I keep my pantry stocked with rice noodles, various kinds of rice and rice paper wrappers. |
Prepared Foods
September 2007 |
On the National Menu Tempura is the new way to fry; cheesecake's popularity helps it expand out of the ordinary. |
AskMen.com
Gregory Cartier |
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
AskMen.com
Ryan Murphy |
25 Things Every Man Should Know How To Do: Part v Make yourself as irresistible as Richard Dean Anderson (a.k.a. MacGyver) by following these helpful tips. |
AskMen.com
September 5, 2003
Gregory Cartier |
Luxury Foods From Around The World - Part II More ingredients that we prize because of their decadence or scarcity. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
Fast Company
May 2006
Chuck Salter |
Catering to the Masses Levy Restaurants knows how to feed a crowd - with discipline, a helping of creativity, and, as needed, a dash of resilience. Plus the occasional lasagna. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Food Processing
March 2007
Frances Katz |
Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods. |
Science News
August 6, 2005
Janet Raloff |
Coming Soon--Broccoli and Peach 'Seaweeds' Food scientists are developing a flavorful alternative to nori, the dried seaweed commonly used in sushi. These vegetable and fruit alternatives will be fortified with vitamins and other beneficial plant-derived compounds. |
Salon.com
February 6, 2002
Brenda Paik Sunoo |
A brew for all reasons Miyoguk (Korean Seaweed Soup): There is no better soup for a dose of magic and medicine... |
The Motley Fool
July 25, 2005
W.D. Crotty |
Benihana's Sizzling Results The Japanese restaurant chain raises first-quarter earnings expectations. |
The Motley Fool
August 22, 2005
W.D. Crotty |
Benihana Stays Hot Benihana's first-quarter results continue last quarter's upward trend. Investors, take note. |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
PC Magazine
April 4, 2007
Anton Galang |
Connected Traveler: Rome If you're hungry for wining and dining at its finest, you can't go wrong with Rome. |
Real Travel Adventures
November 2010
Patty Burness |
Hooray for Hollywood Hollywood is one fun place to visit. If you think it's the playground for only the rich and famous, forget that notion and hop on the next plane to Southern California. |
Salon.com
January 16, 2001
Nancy Spiller |
Anywhere but here syndrome How do you enjoy traveling for culinary delight when all your companions want to talk about Disneyland? |
The Motley Fool
April 11, 2007
Rick Aristotle Munarriz |
Benihana Bucks the Trend The Japanese casual dining chain is hotter than a hibachi these days. Investors don't seem to mind standing out in a crowd. The stock has nearly tripled over the past four years. |
| AskMen.com |
Crime (Slightly) Pays Police in a New Jersey town say someone broke into a restaurant and cooked a chicken and rice dish before fleeing -- leaving behind a pile of dirty dishes. |
Food Processing
July 2013 |
Food Biz Kids: Seasnax Seaweed Snacks Our high-school product testers review a crunchy seaweed snack. |
The Motley Fool
September 25, 2007
Ryan Fuhrmann |
Fool on the Street: Grilling Benihana The teppanyaki titan tempts investors with three different restaurant concepts. With ambitious growth plans, this may be a restaurant chain to watch. |
Sports Central
February 7, 2013 |
The Strangest Foods at MLB Stadia (Pt. 2) Safeco Field -- Well, of course there is sushi, it's Seattle. Other items I'm not seeing in other ballparks include paninis, bagels (didn't see these at Yankee Stadium), four different types of tortas, a salmon hoagie, and both sweet and savory crepes. |
The Motley Fool
August 31, 2007
Ryan Fuhrmann |
Benihana Is On a Sushi Roll Japanese-themed restaurateur Benihana reports another quarter of increased sales and existing store gains. If management can effectively balance older-store renovations with new-store ambitions, investors may want to consider Benihana for some restaurant exposure in their portfolios. |
The Motley Fool
June 16, 2006
Ryan Fuhrmann |
Benihana: The Proof's in the Sushi The restaurant chain unexpectedly meets expectations and has room to grow. Investors, take note. |
