The 8th Annual Brisket King Competition is coming to Brooklyn, and with it, some surprising secret recipes!
Chef Mimi Weissenborn hosts Women's Dinner Series alongside Chef Elizabeth Falkner to ignite conversation and create community for women in the industry.
How women can collectively lead the culinary industry, according to these leading industry women.
What to do with ugly food? Ugly produce boxes are the latest trend facing a lot of controversy.
Gotta give a cooking demo or speak on a panel? Check out these pro tips for performing under pressure!
StarChefs has announced its New York Rising Stars! Check out the full list here, and find tickets to the Gala Tasting Event!
Hey! You're eating, as well as using, too much plastic!
By Chef Clifton Long Jr.
In food deserts across America, people simply don't have access to healthy foods, so what can we do?
Legendary sugar artist Kerry Vincent of Food Network's Holiday Gingerbread Showdown shares holiday memories and handy tricks for gingerbread!
Let Pastry Chef Lasheeda Perry inspire you… with her life and her desserts!
Chefs are glamorized every day in the media, yet the everyday job of a chef isn't all that glamorous.
Cider experts share their top pics for pairing this quintessential autumn alcohol with Thanksgiving Dinner!
Cider-lover and expert, Jimmy Carbone, invites you to taste your way through Cider Week NYC!
You name the issue, and it greatly impacts hospitality – and hospitality can in turn greatly impact the issue.
An app connects home cooks to chefs who guide them as they learn to cook, and the chefs earn extra dough!
There's aggressive calls for people to change their diet to eliminate meat. But why jump to this extreme?
Explore the future of the foodservice industry at Food Loves Tech in Brooklyn!
There's so many reasons to make it to the industry's premier event, here's CulEpi's round-up of the best of 'em!
Move over alcohol, there's a totally new weed wine in town!
Expert butchers Jocelyn Guest and Erika Nakamura strive toward changing kitchen culture for the better, not just for other women, but for all of us!
Join me at this year's Pig Island Festival in Red Hook, Brooklyn and eat all the pork our local chefs have to offer!
How one sustainable eel farm in Maine is challenging a predatory industry.
The Lone Star Tick: What A Prick!
BEWARE: If you get bit by this little bugger, you could be facing a meat or dairy allergy for life!
Many winemakers and others in the culinary/hospitality industry give a lot to charity, but does the money always go where we think it will?
Across the country, nightlife venues deal with violence on a regular basis. One NYC organization is helping them turn the tables on this pervasive problem.
In Mexico some prejudice surrounding mezcal remains, yet less and less people still prefer to drink whiskey or some other imported liquor.
French expats in the US culinary industry share their enthusiasm on the eve of the FIFA World Cup Final 2018!
NYC restaurant supports its Sous Chef by raising funds for his critical neurosurgery with Family Meal dinner events and a GoFundMe campaign.
There's a serious lack of labeling clarity in the fine chocolate industry. So what's to be done?
Chefs Pichet Ong and Atlas Manuel Amante share their experiences working in kitchens, where the personal and professional inevitably collide.
Speaking with Beth Falk and Adam Moskowitz made me want to celebrate what cheesemongers do, big time. I saw their responsibility in a new light, and its importance dawned on me.
It's Time to Elevate Chocolate!
June 20th is World Refugee Day, and in cities around the globe, chefs are literally standing with refugees, in their restaurants and kitchens, cooking up traditional dishes from the refugee chefs' home countries.
While I used to think I was thriving in the craziness of kitchens as a line cook, I quickly realized as a kitchen manager that it was not a sustainable model, at least for me personally.
I have never been this kind of sad. It is a new and different kind of sadness that has many angles and layers.
Our industry awoke today to learn of the loss of Anthony Bourdain, a hit so hard, that even those who never had the privilege to know or even to meet him are feeling a deep personal sadness. In a time when many public figures are not, Anthony Bourdain was real, he was honest, he was openly flawed, and that's why we loved him.
As individual restaurants experiment with new business models, we're learning that what works for one server might not work for another, and what works for any server now might not work for them later.
After seventeen years of cooking under the radar, today Stephen Harris is one of England's most celebrated chefs.
Butter & Scotch seeks to attract people by being unapologetically female and unafraid to attach themselves to their beliefs and politics.
PX+ Festival: A chance to talk honestly about how hospitable the hospitality business really is.
Leftovers and Ugly Produce: Garbage, or A Solution to Hunger?
Despite the growing number of hunger relief programs accepting donations of leftovers, many restaurants and other foodservice providers still struggle to manage their excess food.