Learn to cook online with this series of cooking lessons.
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Food Trucks: The Latest Craze in the Cooking World
Hop on the food truck trend and learn how and why these new-found culinary carts are sweeping the nation.
Welcome to In The Fire
Baptism by fire is a concept that many of us–both in and out of the kitchen–have experienced personally. The professional chefs who write these articles love the challenges and thrill of learning, creating, teaching, and sharing practically everything culinary. They're not throwing sparks; they are standing in the fire--and loving it. Whether you are a professional chef or would like to become a chef or just enjoy the art of food and cooking, we hope that In the Fire will inspire you.
Additional Articles
- From Restaurant Failure to Culinary Success: How the Recession Is Redefining the Food World
The recession has hit the restaurant business hard. Find out how one chef turned his restaurant failure into positive new career opportunities. - Organic vs. Local. Which is better?
Organic, local, or both? Every chef faces this dilemma. Food writer Jennifer Bartoli explores the issues surrounding this controversial topic. - The Wildly Straight Facts about Farming Salmon
In order to make smart choices regarding salmon consumption, you need the facts about farmed and wild salmon. - Eight Ice Sculpting Secrets for Making Memorable Art
Ice sculpting is not only an art--it's a culinary art. Chefs Derek Maxfield and Randy Finch share 8 secrets for making memorable ice art. - Beneath the Sugar Coating
The recent influx of new cane sugars comes with conflicting information. Find out which misconceptions regarding their similarities to white sugar and their differences are true. - Food-borne Illness: Tips For Playing It Safe
Food-borne illnesses are on the rise, but are often preventable with proper knowledge. - Chef Rethinks Restaurant Concept in Down Economy
In a down economy, even successful chefs need to rethink restaurant concepts and business plans. - Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors
Molecular gastronomy is a modern take on familiar food. Chefs incorporate experimental cooking and a new philosophy of dining. - Lessons from the Kitchen: Planning a Tasting Dinner
Chef David Gilbert shares his food philosophies with aspiring chefs. Read on how he plans a tasting dinner in preparation for launching his new Dallas restaurant. - My Quest for a Culinary Intern
Chef David Gilbert sheds light on his quest to find a culinary intern for his new Dallas restaurant. Learn what the job entails, and what other chefs and staff have to say about working under Chef Gilbert. - Chef Lingo: Bobble-Head-Free Kitchen Slang
Stoup? Bam? Some popular celebrity chefs are known for their kitchen catch-phrases, but what about real-world chef? Learn some of their lingo in this go-to guide. - Eating New York: Culinary Research at Its Finest
Whether you want to launch a new restaurant or just spice up your current menu, nothing beats seeing how other culinary pros are doing it. Chef David Gilbert discusses how he ate his way through New York's Lower East Side in the name of market research. - Holiday Dinner How-To's for First Time Chefs
Making your first holiday meal? Chef Tom Hoover's menu and cooking tips will help you pull it off. - Launching a Restaurant in Style
Want some insight into opening a restaurant? Chef David Gilbert shares his story. - Help me sort through turkey myths! How do you really bake the perfect bird?
Want to know how to bake the perfect, moist turkey this Thanksgiving holiday? Assistant Professor Lynne Gigloiotti of the Culinary Institute of America can help. - Rethinking Culinary Creation
A chef's success is measured one dish at a time. That's why it's so important that every single dish that goes on your menu passes the test. Here's how I create my own new dish! - Expanding Your Culinary Horizons - Chef David Gilbert
Learning cooking basics in culinary school is the first step toward becoming a great chef, but it is far from the last. Learning to expand your culinary horizons through travel, practicing sustainability, staging, and delving into the business of food can make all the difference. - Any suggestions for keeping meat moist for large parties? I'm an off-site caterer and really need a workable solution.
Keeping Meat Moist - Ask a Chef - Culinary School Advice from Chef David Gilbert
Current and potential culinary school students can use all the help they can get. Experienced, well-renown Chef David Gilbert of Luqa shares his experiences both in culinary school and in the professional kitchen! - Culinary Student Advice from Chef David Gilbert - Developing a Winning Chef Team
Current and potential culinary school students can benefit from the advice of a true culinary professional! Join Chef David Gilbert of Luqa (Dallas, TX) as he discusses his experiences in culinary school and in professional kitchens. This column will help you develop a winning chef team! - Culinary School Advice from Chef David Gilbert
Current and potential culinary school students can use all the help they can get. Experienced, well-renown Chef David Gilbert of Luqa shares his experiences both in culinary school and in the professional kitchen!