Chef Talk: The Octopus Trend

Doing Rounds of The Kitchen Table

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Chef Talk: The Octopus Trend

Baby octopus salad from Flying Fish

Octopus has long played a central role in the mythology and cuisine of many cultures, from Japan and Hawaii to the Mediterranean – particularly Spain and Greece. Madeline Woolway investigates the kraken-like tentacles' growing popularity among Australian chefs...

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Chef talk: the octopus trend

Breaking the mould: The 6 top chocolate trends for 2017

From the impact of social media and the importance of giving customers the story behind the beans, to the rise of low-sugar and blond varieties, 2017 is shaping up to be an interesting year for chocolate...

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Six Mobile Marketing Strategies for Restaurants

Even the smallest towns have more than one restaurant, and it seems like new establishments are opening all the time. In order to build a successful restaurant business, you need to be able to set yourself apart from the competition. Here are some creative mobile marketing strategies for restaurants to help you do just that...

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Review: Humans, Not Heroes, Are the Stars of Chef's Table Season 3

Four stars for the first three new episodes of the hit Netflix series

Do you like food? Do you like movies? Do you like movies about food? If you answered yes to any of those questions, you might enjoy Eater at the Movies, a column by Joshua David Stein.

They say the first cut is the deepest but deep cuts are rarely the first ones, and if it’s true that chefs are rock stars — their stories are their songs — then the third season of Chef’s Table is striking for it contains both the deepest cuts and the most profound tracks of the entire series...

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Italian Restaurant Owner Rewards Parents of Well-Behaved Children

How do you say genius in Italian? Because that may be just the word for the one restaurant owner who came up with an inspired method of dealing with kids’ behavior at his upscale eatery in Padua, Italy. He simply rewards the parents — when their kids behave well, that is.

Instead of incurring the wrath of parents whose kids are rudely running amok and wreaking havoc by chastising them, tossing them out or denying children entry to his establishment altogether, restaurateur Antonio Ferrari has instead begun offering diners with well-behaved children a 5 percent discount...

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The plant-based burger that 'bleeds' like rare beef

Hamburgers may have won America's beef-besmitten heart, but their resource-laden production demands are tough on the planet's ever-increasing population. Production of a single beef patty requires nearly 7 pounds of grain, 53 gallons of water, a sprawling chunk of pastureland and a whole lot of fossil fuels, according to recent estimates.

Those statistics really bugged one very bright fellow — Stanford Medicine's Biochemistry Professor Dr. Patrick O. Brown. He decided to do something about it by finding out what makes beef so delicious to humans at the molecular level. Over a lot of time, effort and applied expertise, Brown isolated a substance — called heme — that's not only in the blood of animals, including humans but also in plants...

The plant-based burger that 'bleeds' like rare beef

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