Cookwork Perspective: It looks like a California King Salmon will be abundant this year. Have you served this variety Where do you source your salmon?
Banner year expected for local salmon
Crazy. Incredible. Hot.
At long last, they're words being used again to describe the wild salmon fishing off local shores.
That's right. After four years of closures and shortened seasons, our prized California king salmon is back.
"It's like it was in the good...
Cookwork Perspective: Food Trucks, Gluten Free and Wine were the top trends for the show. Do you agree or disagree that these should be highlighted?
Still going strong: Top 3 lasting trends from NRA Show 2012
While walking the exhibit floor at NRA Show 2012 in search of foodservice fads, most of the things I noticed didn’t seem to fit the bill of a typical hot-ticket item. During a session on how restaurants can adapt...
Cookwork Perspective: Whole Foods Market, a retailer known for organic and sustainable food items has chosen not to sell unsustainable fish. How are you choosing to be more "eco-friendly?"
Whole Foods Seafood Ban: Unsustainable Fish No Longer Sold
As Of Earth Day 2012, the organic and natural food superstore Whole Foods no longer carries fish considered unsustainable.
In a post on its company blog, Whole Foods explained that its decision to eliminate "red-rated" seafood --...
Cookwork Perspective: Quinoa has so much going for it. It's nutritious, an ancient grain and very on-trend. Here are some tips for how to cook with it so you can if it's right for your menu.
Test Kitchen tips: Quinoa 101
Quinoa is a South American grain-like crop that is increasingly becoming popular in North American cuisine. While the leaves of quinoa (pronounced KEEN-wah) plant can be cooked as a potherb, the seeds, or "grains"...
Cookwork Perspective: For most of the world miso is a base for soup and may be used in other traditional Asian dishes. See how versatile this ingredient can be.
From Pasta Sauce to Burger Meat, 10 Unexpected Ways to Use Miso
Umami-packed miso is good for more than just soup. Mix a little into ground beef for a savory burger, or whisk into a cobbler topping for an unexpected kick. (Try it!) In our May...
Cookwork Perspective: Barbecue has always been popular in the U.S. but now chefs are looking at how to move beyond the traditional into new areas? See how smoke can impact your menu.
The new barbecue: Where there’s smoke, there’s fish sauce, olives and whole heads of cauliflower
It was hard to know exactly what to call the culinary style of the stuff on my plate during a recent dinner at New York’s Fatty ’Cue. Buttermilk...
Cookwork Perspective: Kale is the latest in a line of healthy products that's finally earning a place on the plate. Read on to learn more about its benefits.
Kale takes the spotlight as foodies hail its health benefits
After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the...
Cookwork Perspective: McDonald's admitted to using Pink Slime in their burgers, Starbuck's to using an extract from bugs in a variety of items. How do your customers know that what you're serving is as pure as they'd like it to be?
Starbucks to phase out cochineal extract
Bowing to customer pressure, Starbucks Corp. on Thursday announced it will transition away from using cochineal extract, a colorant made from the crushed bodies of dried bugs, in...
Cookwork Perspective: As food is more globally sourced, more people are interested in finding out exactly where their food comes from? Where do you get your ingredients?
Taking Local to the Next Level
If customers at Rex 1516 in Philadelphia are curious about where their produce comes from, they need only step into the restaurant’s backyard.
Executive chef Regis Jansen planted a garden in the back and filled it with seeds “to grow my own...
Cookwork Perspective: A view from one of Australia's top cooking magazine into how to make crispy pork cracking. Another example of how to highlight texture in a way that enhances flavor.
The secret to perfect pork crackling
There's a long list of words to describe food, from flavour basics such as sweet and sour to the textural creamy, crunchy and chewy of the eating spectrum.
Few, however, are named and famed for a sound. Popcorn...
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