July/August 2015 Table of Contents
Across the Board
With the help of research and marketing boards, chefs are utilizing different proteins in new ways, particularly with charcuterie plates.
Clearing the Sea
The global fishing industry is one muddied in coastal waters. Is transparency in sight?
In an industry saturated with upscale menus, we take the road less traveled across America to find the essense of a no-frills meal.
3-D printers allow chefs to showcase creativity through a new level of digital craftsmanship.
With a foundation in French cuisine, Louise Hoffman takes vegetarian side dishes to the next level.
The Science of Waste Management
Publisher's Message, Industry Voices, News Bites Recipe Cards