Champagne by Dariusz Sankowski
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The Champagne Exchange and The Bubble Lounge

Photo by DariuszSankowski Ladies Who Lunch: The Champagne Exchange in San Francisco by Courtney Weaver Behind rows of neatly folded sweaters, just past overflowing racks of winter coats, and beyond the legions of polyester and rayon blends of Misses’ Coordinates lies San Francisco’s best kept secret. It’s the Champagne Exchange at Nordstrom, tucked away on the […]

A History oF The Restaurant
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The History of Restaurants

A Timeline of The Restaurant The hospitality industry has existed since the beginning of Western culture. People have always been forced to travel for one reason or another, which means there has always been someone there to make money from travelers. Food, a bed, shelter from the storm – these are things people have always […]

The Michelin Guide
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What is the Michelin Guide and What Do the Stars Mean?

Our guide to the Michelin Guide. This annual guidebook rates the best restaurants and hotels worldwide, using a rigorous evaluation process and anonymous inspectors. From one-star gems to three-star culinary masterpieces, the Michelin Guide is a must-read for any food lover looking for their next dining adventure. So, whether you’re a seasoned food critic or just looking for a new restaurant to try, the Michelin Guide has got you covered.

List of Menu Terms
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A Short List of Menu Terms

A list of the most commonly used terms that you will most-often see in a menu. These terms are usually exact words or derivations from their originating country’s cuisine, so the country of origin is listed along with the term. Ahi Ahi is the Hawaiian name for yellowfin and bigeye tuna. Aioli (France) Aioli is […]

Chef Hierarchy
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Chef Hierarchy

One upon a time, a customer simply had to eat what the Chef was cooking that day in any given restaurant. That all changed with the introduction of the Brigade System by Georges Auguste Escoffier. His experience as a French Army Chef led him to develop the Brigade system of chef hierarchy. This way he was […]

The Art of Hot Chocolate
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Rediscovering the Lost Art of Hot Chocolate With Maury Rubin

An Interview with Maury Rubin Maury Rubin, the chef/owner of Manhattan’s The City Bakery and author of Book of Tarts, first put hot chocolate on his menu in the winter of 1992. At the time, the only other upscale venue that offered the beverage served it frozen (this was pre-Starbuck’s). Now, City Bakery, with its […]

Hot Chocolate Epiphanies
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Hot Chocolate Epiphanies

by Melissa Clark While growing up, I never much liked chocolate. My birthday cakes were always made from strawberry-pink ice cream, and my candy preferences tended toward caramels, candy corns, and sugared nuts. Aside from the occasional bite sized bar of Hershey’s special dark, or a marshmallow-topped cup of Nestle’s Quik, chocolate was just not […]

Chocolate History
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The History of Chocolate

A Chocolate Timeline It’s almost impossible to believe it now, but for most of its very long history, chocolate was not something people ate. It was a beverage, and not only was that beverage rarely hot, it was usually not sweet. Once the Spanish arrived in the New World and began to survey the riches […]

Map France Regions
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The Basics of French Regional Cooking

Photo by The British Library French cooking can be split and grouped along geographical lines. Each region of France has it’s own distinct style of cooking along with regional ingredient and recipes. Even the way a french meal is eaten and at what time can vary from place to place. Here is our fast guide […]