Rose Knows: The Value of Honey

The Pros

Honey can serve as an excellent sweetener for baked goods. In addition to sweetness and extra flavor, it has great moisture retention and lends a l...

The Cheese Course: Au Revoir, Roquefort?

The Pros

France’s most popular blue cheese—Roquefort—may be missing in action this fall on American cheese plates.

The Cheese Course: By The Slice

The Pros

Slicing—not dicing—is the way to serve cheese in bulk.

Rose Knows: Why Weigh

The Pros

Any pastry chef worth his sugar is going to weigh major ingredients rather than measure them by volume.

The Cheese Course: Ricotta Mousse

The Pros

Although I don’t have a major sweet tooth, Italy’s ricotta desserts always seduce me.

Service Station: Components of Successful Hospitality and Building Credibil...

The Pros

Service consultant Eric Weiss takes on four very different hospitality challenges.

Sustain-Ability: St. Julien Hotel & Spa

The Pros

Sustainability is an issue chefs, restaurateurs, and hoteliers can no longer afford to ignore. Longtime Washington Post reporter and Kellogg grant ...

School of Fish: Catching Bluefish

The Pros

Summer’s here. And with bluefish charging up the Atlantic coast, the time to harvest is now. Oceana’s executive chef (and fisherman) Ben Pollin...

The Cheese Course: Pucker Up

The Pros

Sour ales are soaring in popularity, especially among brewers, but these puckery beers present a cheese-pairing challenge.

Service Station: Credibility in the Hospitality World, Part II

The Pros

Service consultant Eric Weiss continues the discussion from June's "Service Station: To Sell or Not To Sell" by discussing the most effective means...

Socially Savvy: Owning Mistakes

The Pros

How does a restaurant own up to a mistake that a customer has called them out for on social media? Consultant Heather McNeil shows how to do it, ke...

The Cheese Course: Killer App

The Pros

So simple, so tasty…and gorgeous to boot: the olive and feta appetizer at Farmshop in Larkspur, California, turns every head on its way to a tabl...