en-us www.rimag.com Copyright 2009 Reed Business Information. Subject to its Terms of Use (www.rimag.com/info/CA6554223.html) Mon, 09 Nov 2009 20:42:02 PDT http://www.rimag.com/article/CA6704105.html?rssid=403 Healthful, versatile turkey inspires chefs at the holidays and all year long. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704106.html?rssid=403 As high sodium levels in restaurant foods come under fire from health advocates, chefs are rethinking how best to bring out the flavor in their dishes. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704108.html?rssid=403 Unless they're ordering the driest of martinis, drinkers don't often choose gin as a straight-up sip, making the gin flights on offer at New Heights restaurant in Washington, D.C., all the more intriguing. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704109.html?rssid=403 Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704110.html?rssid=403 To bring foodies—both students and faculty—together on the campus of the University of Richmond (Va.), Cynthia R. Stearns, assistant director of marketing and special programs for University of Richmond Dining Services (Ivy '92) created Spider in the Kitchen, a cooking-class series named after the school's mascot. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704111.html?rssid=403 Around two-thirds of families rely on schools to provide lunch for their children. Here are the foods and drinks that 6- to 12- year olds choose most often from the school cafeteria. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704144.html?rssid=403 At Proof on Main in Louisville, Ky., Executive Chef Michael Paley rich Italian Wedding soup takes cues from another traditional Italian recipe: Roman egg-drop soup. Right before serving, he stirs in a slurry of egg, Parmesan and semolina. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704107.html?rssid=403 Chefs at The Culinary Institute of America's 2009 Latin Flavors, American Kitchens conference in San Antonio in October named their picks for the next breakout Latin American cuisine. Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6704113.html?rssid=403 Sun, 01 Nov 2009 00:00:00 PDT http://www.rimag.com/article/CA6699490.html?rssid=403 Leaders from America's favorite chain restaurants gathered to celebrate and share their successes—and accept some awards—at R&I's Consumers' Choice in Chains ceremony and reception held at the Ritz-Carlton, Laguna Niguel in August. Here are some highlights from the day-long event; more photos are online at rimag. Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699496.html?rssid=403 At college and university accounts of Gaithersburg, Md.-based Sodexo and Philadelphia-based Aramark, students can purchase a plastic “to-go” container from campus dining halls for use in transporting their food. Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699497.html?rssid=403 Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699498.html?rssid=403 The Loft @ Addie's is new this fall at Boston College (BC; Ivy '06) in Chestnut Hill, Mass. The cafe is a collaboration between BC Dining and Real Food BC—the school's affiliate of Real Food Challenge, a nationwide organization of college students promoting sustainable food systems on campuses. Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699499.html?rssid=403 Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699500.html?rssid=403 Only 6% of foodservice operators say they use the social-networking site Twitter, but enthusiasm for the site is higher in select locales. Twitter.grader.com ranks the site’s most-represented cities. Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699516.html?rssid=403 Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6699525.html?rssid=403 USA Rice Federation's new teaching tool, U.S. Rice in the Culinary Classroom: A Complete Guide for Food Educators and Professionals, was created with culinary instructors and chefs for ease of use and flexibility. The material contains essential information for teaching culinary students how rice is grown, its importance in foodservice operations, its role in international cuisine, and how to s... Thu, 01 Oct 2009 00:00:00 PDT http://www.rimag.com/article/CA6686522.html?rssid=403 Tue, 01 Sep 2009 00:00:00 PDT http://www.rimag.com/article/CA6686525.html?rssid=403 One of late summer’s sweetest pleasures, fresh corn is the perfect focal point for seasonal soups, sides and more. Atlanta Bloomington, Ind. Chicago Multiple Locations New Orleans New York City Tue, 01 Sep 2009 00:00:00 PDT http://www.rimag.com/article/CA6686527.html?rssid=403 Tue, 01 Sep 2009 00:00:00 PDT