There is something quietly powerful happening every time food is placed in front of you. Before the first bite, before the ...

The image is arresting: prosciutto, pink meat lined with creamy fat, spread flat on a circular white plate; on top, thin slices of horned melon, its seeds splayed out like a star; a sprinkle of ...

“The last thing I think about is plating,” says Jesse Schenker, chef at The Gander and Recette, two New York City restaurants. For an Iron Chef-winning, James Beard-nominated chef — Schenker’s name ...

Just like clothes, food isn't just about function. As professional chefs know, plating and presentation are a critical part of a dish's appeal. "First impressions are important," said Maricarmen ...

With the “Top Chef” battle down to nine chefs (seven men, two women), nearly everyone gets a ton of air time this week. We learn a few back stories: Kwame Onwuachi sold drugs to pay for school when he ...

Ever wonder why restaurant food tastes different from what you make at home? It isn't just about better ingredients or fancy equipment. Professional chefs have developed countless techniques that ...