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AskMen.com
James Raiswell |
Hellishly Hot Meals Scientists have suggested that spicy foods may have some health benefits, from helping to prevent Alzheimer's disease to releasing endorphins. Try these healthy -- and spicy -- hellishly hot meals, if you dare.   |
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... |
Prepared Foods
July 1, 2006 |
Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine. |
Prepared Foods
April 8, 2007
J. Hugh McEvoy (Chef J) |
Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods. |
Seasoned Cooking
December 2004
Monica Bhide |
Part 3 Part of a special three-part series on the regional cuisine of India: Parsi Murgh Farcha... Mughal Cuisine... Secrets of the Indian Spice Cupboard... Cooking Guidelines... Grinding and Storage Guidelines... A Word on Yogurt and Paneer... |
AskMen.com
July 26, 2002
Gregory Cartier |
Cooking Caribbean Food One whiff of a Caribbean or West Indian kitchen and you will be seduced for life. The cuisine was fusion before fusion even existed in the gastronomic lexicon. |
Prepared Foods
May 1, 2005 |
The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers. |
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! |
Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend? |
Prepared Foods
June 2, 2006 |
The Taste of Brazil A product of the largest nation in South America, Brazilian cuisine is as exciting and diverse as the land itself. Its roots run deep, beginning with the cooking styles and ingredients of the indigenous people. |
Prepared Foods
February 4, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off. |
AskMen.com
May 29, 2008
Shawn Loeffler |
Meat Sauces, Marinades & Rubs We've divided our meat guide into three simple categories: meat rubs and seasonings, marinades and barbecue sauces. |
Prepared Foods
April 1, 2006 |
Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines. |
Prepared Foods
June 5, 2007
Chef J. (a.k.a. Hugh McEvoy) |
Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States. |
AskMen.com
January 12, 2004
Evan Campbell |
Top 10: Healthy Restaurant Meals The 10 most popular types of restaurants, from Tex-Mex to Italian, and tips on what you should order once you're there if you want to remain slim. |
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. |
Prepared Foods
January 1, 2007
Wilbert Jones |
Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook. |
AskMen.com
James Raiswell |
Top 10: Spicy Dishes We scoured the globe for a few of the spiciest recipes that'll keep you in tears. |
Entrepreneur
September 2005
April Y. Pennington |
Spices of life Offering a taste of India in a casual setting, these two restaurateurs bring ethnic food to the New York masses -- and plan to expand into university towns across the U.S. |
AskMen.com
November 1, 2002
Gregory Cartier |
The Exotic Cuisine Of India With a long, long history and incredible range, the food of India is among the best on the planet. |
Seasoned Cooking
October 2004
Monica Bhide |
Part 1 Part of a special three-part series on the regional cuisine of India: Kashmiri Lamb Chops or Ribs (Kabargah)... Macchi Fry Koliwada... Mirchi Ka Salaan... Shorshe bate Macch -- Mustard Fish... |
Prepared Foods
August 2007
Craig "Skip" Julius |
Flavors of the Mediterranean Mediterranean foods use items such as olive oil, vegetables, fruits and nuts in combinations that differentiate them from country to country. |
AskMen.com
March 9, 2001
Gregory Cartier |
Ooh La La, French Cuisine In the years that I have been away from my home country, French cuisine has taken many interesting turns, so I recently caught up with the great chef (and close friend), Stephane Mougenot, to see what he has been cooking up recently... |
Food Processing
November 2007
Mark Anthony |
Hooked on spices If you can stand the heat, you just may hang around the kitchen a little longer. That's the message coming out of the research into the benefits of our favorite spices. |
Job Journal
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
Food Processing
February 2007
Ashman & Beckley |
Flavoring inside out Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen. |
BusinessWeek
October 27, 2003
Amy Cortese |
Fine Dining? Just Across The Lobby Some of the best new restaurants are popping up in hotels. |
Food Processing
June 2006
Ashman & Beckley |
Product Spotlight: Grinding out more spice usage With 91 percent household penetration and a usage rate of at least once daily by 88 percent of consumers, growing the spice category requires some novel ideas. And McCormick & Co. continues to write the book. |
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. |
Inc.
August 1, 2002
Emily Barker |
Trade Secrets Stephanie Black's film Life and Debt challenges a political position that many CEOs support. |
