Foodservice

Ferran Adrià announced in January that he would be closing his world-renowned restaurant elBulli—considered by some the best restaurant in the world—for two years to gain new inspiration, since it had become “impossible to keep creating.” At that point, he said: “In 2014, we will serve food somehow. I don’t know if it will be for 1 guest or 1,000.”Turns ...

Craig “Skip” Julius is one chef who gets around. Over the years, he’s racked up countless miles on the nation’s interstates and flyways. En route, he’s learned, among other lessons, this pearl of local lore: the best place for a quality hot dog is, in fact, the Motor City.“Even though I don’t live there anymore, whenever I connect at Detroit ...

No one, it seems, can resist the appeal and charm of the all-American hamburger. The iconic food has been headlining on our plates more than ever in the last decade, offering familiar comfort during a decade of uncertainty. With the recent recession, burgers have grown in importance and meaning, becoming a welcome and affordable indulgence, as well as a way ...

Beef burgers aren’t the only ones making headlines. Shane Maack, senior executive chef, Gilroy Foods & Flavors, has seen burgers made from fish, seafood, chicken, turkey and even duck, in addition to vegetarian patties. Build-your-own burger chain The Counter is following this trend, featuring a Maryland-style Crab Cake Burger with bacon coleslaw, tomato, red onion and lemon-basil tartar sauce as ...

Photo: American Egg BoardClassically, a Napoleon—as it’s known in the United States—is alternating layers of crispy puff pastry and egg-rich pastry cream finished with fondant icing and chocolate lace decoration. In France, it’s known as mille-feuille, and in Italy is dubbed mille foglie. Our Napoleon uses alternating layers of sponge cake and pastry cream, and the manufacturable version is freeze/thaw-stable ...