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This event will feature more than 50 culinary students working closely with some of New York's premier industry professionals as they prepare to unveil the latest trends and flavors in food and wine.

We all have the tendency to go online and look for the best price, but what we see is not what we think we will get. Or how we will get it.

Sara Moulton, nationally recognized chef, television host, author and educator will join Ferdinand Metz, CMC, President emeritus of the Culinary Institute of America in a Culinary Demonstration on Monday, March 9, 12:30pm – 1:30pm on the show floor of the International Restaurant & Foodservice Show of New York.

The Pride of New York Marketplace/Taste NY Pavilion will preview exclusive products from New York growers and producers at the International Restaurant & Foodservice Show of New York from March 8 - 10, 2015, at the Jacob Javits Convention Center in New York City.

BJ's Restaurants, Inc. (Nasdaq:BJRI) today announced the opening of its newest restaurant in Nanuet, New York, on Monday, February 2, 2015. The new BJ's Restaurant & Brewhouse® is located on Fashion Drive as the latest addition to the 1 million square foot regional shopping destination, The Shops at Nanuet. The restaurant is approximately 8,000 square feet, seats approximately 250 guests and features BJ's extensive menu, including BJ's signature deep-dish pizza, award-winning handcrafted beer and famous Pizookie® dessert.

As we enter the start of a new year, we make personal resolutions about our health and happiness. Here are my pledges for 2015… of which I consider to be both very healthy and extremely personal.

It’s January and the hustle from the holiday season is slowly coming to an end. By Danielle Koonce, NYS Restaurant Association

One of the great retail truisms is that stores tend to open in packs – once one pioneers an area, others follow, and you have a great new shopping district. The same is true of dining. The result: burgeoning food scenes in a number of neighborhoods around the city. Some are established, but experiencing changes; others are becoming more specialized, but the trends are definitely in downtown Manhattan and haute hipster haven, Williamsburg!

Opportunities are Still Available to Exhibit, Present a Culinary Showcase, Be a Part of Special Feature Areas and More

“In 1950, my father, Shri Raghunath Arora, created LT Foods with little more than a grain of rice and the idea of providing a high-quality product to his customers without sacrificing a fair price of goods to farmers,” says his son, Vijay Kumar Arora, Chairman and Managing Director of LT Foods Ltd. India, the parent company.

New York is a financial capital, entertainment capital, a shopping capital -- and a food capital too! Despite expensive rents and busy diners, restaurateurs are compelled to bring the latest trends here – and 2015 will be no exception. Look for the following concepts to make news – and diners happy in the year ahead.

“Once upon a time, food was about where you came from. Now, for many of us, it is about where we want to go,” John Lanchester.

There is a chill in the air and if a recent trip to Hudson, NY is any indication, there is going to be a change in the seasons.

As most restaurants have learned, the spicier the better, these days.  And The Padilla Group, a top supplier of brands with Hispanic and Latin flavors, is a large part of the reason.

Growing up in the foodservice industry has its perks. Some of those perks are better than others.

When World War II ravaged Italy, Attilio Bindi, who had just opened a pastry shop in Milan, decided he needed to help restart the economy, or, as Raffaele Campanile puts it,” rebirth the nation.”  So he went around to the restaurants in Milan trying to rebuild themselves and asked if he could help with their desserts.

Mark Grossich has had many careers. He ran a chain of newspapers.  He ran a modeling agency.  An ad agency, a PR company.  The list goes on and on.

"Using an item many times before discarding it is a better choice than using an item once before discarding it. Reusables tend to be a better environmental choice than disposables. But, after a restaurant makes the choice to use reusable plates, utensils, and linens, it becomes an important decision of how to wash those items."

When you grow up around food, it often becomes your life, whether you want it to or not.  But for Valeri Lea, it was one of the best parts of her childhood.  And she's continued on with it, in a different way, but with food still the centerpiece of her life.

Sabrina Capanola likes to tell this story. "If you find somebody who's 18 and knows what it is they want to do with their life, could you please have them call me?

World-Renowned Chefs Create Fruits de Mer, Barbeque and Other Seasonal Fare To Benefit Citymeals-on-Wheels at Annual Chefs’ Tribute.

A new sign just went up in the window of 239 W. Broadway in Tribeca: Bâtard. The dining news website Eater.com quickly placed Bâtard at the top of its list of the hottest Manhattan establishments of the moment – declaring: "This is the restaurant that all the critics and fine dining lovers will be checking out this summer."

Total Food recently sat down with Park Hyatt Hotel's newest culinary duo, Solange Johnson and Scott Cioe.

You know Barilla from its pastas and sauces. You may also know it as one of the leading providers of these products in the world. But Barilla is now stepping into a whole new business – the restaurant world.

Veteran Mixologists Tim Cooper (Goldbar) and Justin Noel (1534) have teamed up with Goldbar partners Shaun Rose and Udi Vaknin to open new subterranean lounge, Sweetwater Social on the corner of Bleecker and Broadway (643 Broadway).

Whether you like to cook, one does not have time, your thinking is it's cheaper to cook your own meal or not, or you must eat healthy. The choice is yours.