The Ultimate Red Wine Pairing Guide
The Culinary Institute of America's ultimate guide to pairing red wine with any food.
Feeling The Burn?
Then fight it. Tactics for beating burnout in yourself and your staff.Restaurants have long been notorious for the chew ’em up and spit ’em out impact on...
Terrines, the shortened name of a dish known classically as pâté en terrine, are traditionally understood to be forcemeat mixtures baked in an earthenware mold with a tight-fitting lid. This preparation gets its name from its association with the material used to make the mold, once exclusively earthenware of unglazed clay or terra cotta.
When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish. In a new study from the Cornell Center for Hospitality Research, researchers Michael Giebelhausen and Helen Chun conducted two experiments to examine this contrary behavior.