Turmeric is officially trendy. Popping up in kitchens and menus all over the country, this traditional Indian spice has taken the culinary world by storm, and has emerged as the de facto spice for smoothies to salads and everything in between. The key to turmeric’s success lays in the compound curcumin, a super-healthy chemical that’sFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Tasting Table diagnoses the American flavor profile, Saveur explores the history of absinthe and top chefs head to the Sports Illustrated Swimsuit Edition party to strut their (culinary) stuff. Flavor Profile: TheseFIND OUT MORE |

Millennials are the world’s consummate foodies – from food trucks to avocado toast to craft cocktails, this generation of trendsetters has redefined our culinary culture, and with their considerable spending power, are poised to dominate the industry for the foreseeable future. According to the Food Institute’s analysis of the United States Department of Agriculture’s foodFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, the James Beard Foundation names it’s 2017 semifinalists, Merriam-Webster adds some new and funky food words to the dictionary, and Michael Bolton serves up third wave coffee with a catchy tune. MeetFIND OUT MORE |

The quickest way to a chef’s heart is, apparently, not through their stomach. With romantically inclined diners snapping up reservations for a night on the town this Valentines Day, we snuck into the kitchen to ask top chefs from around the world: “what do chefs really want for Valentines Day?” While most just wanted aFIND OUT MORE |

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, a bacon shortage threatened to send pork fans into a full-blown frenzy, bartenders are swearing off booze and the rise of “slashie” concepts has created an entirely new restaurant culture – anyFIND OUT MORE |

Chefs of Chef Works: February 2017 Chef Guillaume Ginther Clucking all the way to the winner’s circle, Executive Chef Guillaume Ginther of the upscale poultry-focused restaurant Le Coq Rico (New York City) took top honors this year at the Pâté Croûte American Finale – the first time the competition has been hosted on U.S. soil.FIND OUT MORE |

Whipping up pancakes and creating homemade dressings may not sound like skills that can alter your life, but truth is, being a professional chef has its perks. In fact, chefs possess certain skills that can be of great value in everyday life. Here’s a quick look at the top three reasons chef rock at life.FIND OUT MORE |

Put away the bacon, because culinary experts claim that 2017 is the year of the vegetable. From seaweed to cauliflower, healthier ingredients are heavily featured in today’s top entrees. That’s not to say that 2017 will all be health food however – sprinkles are a big deal this year. Whether you favor Japanese cuisine orFIND OUT MORE |

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