New ideas take pork back to the future.

Unusual flavors are the cool trend in ice cream.

Revving up the dehydrator intensifies flavor.

At Chicago's Moto, Chef Homaro Cantu's high-tech methods invigorate the menu and streamline management.

Chef Glenn "Gator" Thompson's "neo-soul" cuisine is a healthy spin on traditional southern dishes.

Neither foodies nor purveyors can get enough of sweet and satisfying wild American shrimp.

Reimagined versions of traditional sushi dishes pair well with wine.

Hydroponically grown sea asparagus in Hawaii is a delicious answer to diminishing agricultural resources.

A food-pairing approach to staff education will pay off at the table.

Chef Christopher Windus marries Chardonnay-based Port to rock shrimp, cabbage, and hazelnuts.

Chef Loretta Barrett Oden speaks the language of Native American cooking.

Butter gets the blessing of scientists, who discover healthy trans fat.

Staying hot on the trail of tea trends. Cynthia reports on some of the most interesting paraphernalia in the tea trade.

Frosty temperatures in the field yield hardy greens for the kitchen.

Chef Warren Schwartz wakes up to the challenge of making over the morning meal.

Sold as crystals, powder, or oil, Greek mastiha is a user friendly flavoring.

Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.

Many chefs have voluntarily taken foie Gras off their menus. In plain words, they don't need the aggravation. Others are prepared to fight to the end. Their thinking is that no one from the outside has the right to tell them what they can and cannot serve in their restaurants. We take a look at the issue and speak with key chefs around the country.