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Top 10 List: "Chef" Movies

One of the core values of Cookwork is that the members will influence our news...

Liquid Nitrogen-The Good, The Bad & The Ugly

Chefs and chemists have been using liquid nitrogen for decades to wow audiences (in restaurant...

Alternative Careers: Research Chefs

Cookwork Perspective: For many graduates, the focus of finding a home at a  restaurant or...

The Science Behind Umami

As far as the cook is concerned, there are two forms of umami, "basic" and...

10 Common Menu Mistakes

Cookwork Perspective: A chef's menu is the most dependable piece of communication to the guest....

Exotic Menu Items At High-End Restaurants

Cookwork Perspective: If serving exotic dishes were the only way to have your restaurant considered as...

Culinary Apps Must Haves

Cookwork Perspective: Gone (almost) are the days when your recipe is listed in a notebook;...

Globalization of Food: Focus on Cilantro

Description In her book “Cilantro,” P.J. Birosik says cilantro is the most used herb in...

High-end Chefs Going Vegan

Aldo Zilli, Italian-born celebrity chef, has by no means restricted his cuisine to strict vegetarian...

Low-brow is the New High-brow

The economic downturn has done more to the food industry than hurt sales – it...



Chefs Weigh In: The Pros and Cons of Joining Twitter

Cookwork Perspective: Being involved in social media isn't for everyone. See which, if any, of the 6 chefs interviewed you agree with most.

Chefs Weigh In: The Pros and Cons of Joining Twitter

In recent years, a whole bunch of chefs have embraced Twitter. They're sharing photos of dishes, engaging in professional and playful back-and-forths, and commenting on what's going on in the world of food. We asked six chefs across the country — five...



Top 10 annoyingly stubborn nutrition myths debunked

Cookwork Perspective: Nutritional guidelines seem to enter into the category of "generally accepted wisdom" without being challenged. See how some widely held beliefs are challenged.

Top 10 annoyingly stubborn nutrition myths debunked

It’s easy to believe something so many people constantly proclaim is true — especially when most of us aren’t experts who would know otherwise. Considering the overwhelming amount of misinformation floating around about healthy eating, we don’t blame you if you’ve been fooled...



Across the Nation, Restaurant Critics a Casualty in the Demise of Newspapers

Cookwork Perspective: Newspapers are laying off restaurant critics in an effort to save money. How will a lack of trained professional critics impact the information diners receive about restaurants?

Across the Nation, Restaurant Critics a Casualty in the Demise of Newspapers

The national demise of print media is an inevitable, swirling vortex. Over the past few years, thousands of newspaper employees have lost their jobs, and whole sections of papers have been gutted or shuttered....



Food Trucks in Paris? U.S. Cuisine Finds Open Minds, and Mouths

Cookwork Perspective: Food trucks are growing in popularity in the United States now this trend has expanded to France - but still with American Style food.

Food Trucks in Paris? U.S. Cuisine Finds Open Minds, and Mouths

PARIS — An artisanal taco truck has come to Paris. The Cantine California started parking here in April, the latest in a recent American culinary invasion that includes chefs at top restaurants; trendy menu items like cheesecake, bagels...



Factors beyond food attract Millennial diners

Cookwork Perspective: Millenials are between 18 and 34. They've grown up eating in restaurants so they've continued this behavior as they've aged. Eco footprint and food sourcing are among the criteria they use in choosing where to eat.

Factors beyond food attract Millennial diners

Restaurants have a huge opportunity to market to Millennials, generally encompassing all consumers aged 18 to 34 years old, but they must be prepared to appeal to younger diners with more...



Kitchen Innovations winners tout energy savings

Cookwork Perspective: Energy savings has become the point of entry for new kitchen equipment. See what was considered the best of the best at this year's NRA show.

Kitchen Innovations winners tout energy savings

The National Restaurant Association's 2012 Kitchen Innovations (KI) Award winners were named by an independent panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts. Award recipients were showcased in the interactive Kitchen Innovations Pavilion on...



A Recap Of The National Restaurant Association Show In Chicago

Cookwork Perspective: Now that the dust has settled from the show, see what was considered the best and worst.

National Restaurant Association Show Recap

One of the foodservice and hospitality industry’s largest events, the National Restaurant Association Show, recently wrapped up after a busy four days (May 5-8) at McCormick Place in Chicago, Ill.

McCormick Place is the perfect venue for an event as large as the NRA Show, with 2.6 million square foot exhibit...



ATTN US Chefs: Hell's Kitchen Casting Call...

FOX TV'S hit show HELL'S KITCHEN IS CASTING AGAIN. Calling all Exec chefs, Sous chefs, line cooks, bakers, grill cooks, etc.....if interested in auditioning, please email

PUT " Hell's Kitchen" in sub title, include your name, Tel - where you work, where you live (city /state), age, cooking experience & any fun info about why you would be perfect for the show.

Best of luck to anyone interested



Seeds Of Discontent

Cookwork Perspective: The debate over Genetically Modified Foods continues. This is especially challenging for farmers who are trying to grow organic crops in the face of big agri-business.


Do you know where your dinner comes from—really comes from? These days, buying your corn or kale at the farmers’ market is no guarantee against the creep of Big Agriculture. More and more seeds sold to farms in the United States come from huge...



A Comfy Chair? A Little Quiet? Your Own Table? Sorry, Ma'am, We're All Out

Cookwork Perspective: Restaurant design has changed to appeal to a younger demographic. Are you following this trend? Do you care if this doesn't work for your older customers?

A Comfy Chair? A Little Quiet? Your Own Table? Sorry, Ma’am, We’re All Out

Can restaurant design be discriminatory?

I began my review of Alison Eighteen this week with a litany of restaurant trends that have engulfed New York over the past decade: no-reservations policies, uncomfortable and...


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