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Here are some Taste Buds inspired links:
The Food Network is devoted to sharing recipes, video demonstrations, celebrity chefs, cooking techniques, quick and easy meals, healthy eating and more. The network is seen in more than ninety million households. In addition to New York City, it has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit and Knoxville. Food Network can be seen internationally in Canada, Australia, New Zealand, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, France, and the French-speaking territories in the Caribbean, Polynesia and Trinidad and Tobago. Food Network is owned by Scripps Networks Interactive, a spin-off company of E. W. Scripps Company. In 1997, Scripps acquired the Food Network from the A. H. Belo Corp. Corporation (in exchange for broadcast stations KENS-AM/TV in San Antonio, Texas), which had acquired the network through a takeover of The Providence Journal Company earlier that year.
Food Network Addict: Who is the Food Network Addict? He's the guy serving up the latest news and gossip on your favorite celebrity chefs. From Rachael Ray to Ina Garten, Paula Deen to Giada, he's got you covered. Stop by daily and feed your addiction. Jacob Strauss loves the Food Network... REALLY loves it, but not blindly. His opinionated site is hilarious and comprehensive and critical in the best way. He wants to make his favorite channel better and refuses to pull punches.
Celebrity Chefs: a blog devoted to foodie fanaticism of all stripes. Attention is paid to all media outlets and the careers of both old-standbys and up-n-comers.
Sandra Lee's Semi-Homemade Website for tips on home decorating, gardening, beauty tips, ... Now everyone does with Semi-Homemade® cooking! A blend of high-camp and glossy presentation. The program is taped in a custom-built studio in Brooklyn, New York. Each episode contains an arts and crafts element, in which Lee decorates the table setting in accordance with the theme of the meal that she just prepared. She refers to these as "tablescapes". She describes the philosophy as "70% store-bought/ready-made products accompanied by 30% fresh and creative touches, allowing you to take 100% of the credit."
Star Chefs: an award-winning online magazine designed as a foodservice industry insider site – with a clear focus on working chefs. StarChefs.com is about identifying and featuring the best chefs in the industry – not because they are on TV, but because they are talented, innovative, passionate, and driven individuals who contribute greatly to our culinary community. StarChefs’ mission is to serve as a catalyst for culinary professionals to succeed at the highest possible standard, and to give them the tools that they need to meet and overcome the many challenges they face.
Super Chef: an online magazine that follows the careers, empires, trends, media, and brands of super chefs in America and abroad. A combination of blog, article archive, and online store for celebrity chef shopping.
The Amateur Gourmet - Essays
The Amateur Gourmet - American Food Manifesto
Serious Eats A Food Blog and Community
Tast disposable elements for catering are the culmination of a rigourous design process developed and implemented by a multidisciplinary team of design professionals assisted by renowned gastronomic and catering
Thanks to its optimal ergonomic and functional qualities, Tast disposable elements are the perfect complement to any kind of meal in any setting, whether it be catering, luncheon, cocktails or a tasting meeting.
Tast disposable elements stands out because of their elegant design, their perfect stability (whether full or empty) and their very light weight
Bon Appetit: The exclusive online home of the Magazine of Good Living. Recipes, popular columns, features archive, forums, and subscriptions. Bon Appetit is French for “enjoy your meal,” and that is exactly what the premise of the magazine is. This publication is one of America’s most popular cooking magazines, exploring delicious cuisine from all over the world in every issue. Bon Appetit describes itself as a “food and entertainment magazine,” as it also offers editorial content on fine wine, travel, and restaurant ratings. Every recipe in the magazine is accompanied by a beautiful photograph and page layout, which adds an extremely appealing visual aesthetic to the publication. Bon Appetit offers food ideas that span from simple, 30-minute meals to dishes that require more advanced culinary abilities. The magazine also includes regular columns and articles, such as “cooking life,” “family style,” “menus,” and “health wise.”
Food Arts: Food Arts, a publication serving the fine food service industry, is edited for restaurateurs, chefs, food and beverage directors, and caterers. Offers detailed coverage of news, trends in fine food and beverages, new recipes and variations on the old, and in-depth information on tabletop and equipment.
Gourmet Magazine: For the past 60 years, Gourmet has been inspiring the inner-chef in its readers with innovative recipes, insider restaurant reviews and dynamic features. What is subtitled “The Magazine of Good Living” celebrates just that— the pleasure and joy found in preparing and consuming great food. Since its initial founding, Gourmet has developed into a multifaceted publication, delving into the world of travel and shopping as well as international cuisine. Every issue is filled with fantastic seasonal menu ideas, suggestions for elegant table settings, and specialized sections like “Ten-Minute Mains” and “Quick Kitchen.” With insightful articles and stunning layouts, Gourmet encourages readers to look beyond the culinary experience and explore new menus, people and places.
Saveur: Saveur is all about celebrating delicious food from all over the world. This magazine truly speaks to people who are enthusiastic about creating artful and tasty cuisine. Each issue of Saveur has a specific theme that is explored in great detail, such as “The Breakfast Issue,” “The Art of Roasting,” and “The Beauty of Butter.” This cooking and food magazine offers detailed recipes and suggested methods for composing a flawless dish. Saveur also provides its readers with beautiful photos of the food and people of all ethnicities enjoying their country’s authentic meals. If you are an adventurous eater who loves tasting all different kinds of food, you will love what Saveur has to offer.
Hearty Boys Caterers: The Hearty Boys, real-life couple Dan Smith and Steve McDonagh, are nationally recognized television hosts, trend setting caterers, dynamic restaurateurs and esteemed cookbook authors with little more than "accidental food expertise." The Hearty Boys have become owners of one of Chicago's most successful catering businesses - The Hearty Boys Caterers, and their own restaurant, HB. They can boast national print and media coverage. Most notably, after they appeared on Food Network's series Search For the Next Food Network Star; they were chosen by over 50,000 viewers as winners; and now appear in their own, new Food Network series Party Line with Dan and Steve. Their newly published cookbook Talk with Your Mouth Full: The Hearty Boys Cookbook is, in their own words, “a mixture of entertaining tips, stories and recipes.”
The reason that worry kills more people than work is because there are more people who worry than work.
If I don't have red, I use blue.
Founded on 23 November, 1993, FN is watched in 90 million households.
FN is a top ten network for women in the 25-54 demographic, in prime time and total day.
In Q3 2007, Hot primetime shows like Ace of Cakes, Dinner Impossible and Throwdown With Bobby Flay drove 20-30% ratings increases for their respective time slots over the prior year.
In Q4 2007,FN looked ahead to new opportunities, asserting its dominance over the TV genre it practically created, moving beyond its programming bread and butter and aggressively branching out to consumer houseware products. The network rolled out a line of 400 items exclusively to Kohl's stores nationwide.
As of 2008, Food increased its focus on in-house talent management, trying to persuade its up-and-coming TV chefs to launch products and give the network a cut of the profits.
One man’s cookbook is another woman’s soft porn: there’s a certain
sybaritic voyeurism involved, an indulgence by proxy.
The Atrain Connection
In Spring 2008, my friend and fellow Atrainer Jane Petrov called me into her offices. She and partner Roy Havrilak were looking for something fun and funny that could be shot on a budget. Within a couple weeks they'd decided they wanted a romantic comedy, talked with me about the ingredients, and left me to simmer. The rest as they say, is history.