Why Chef Andrew Hunter Says ‘Integrity’ Matters More Than Authenticity in Food Innovation

Yes, Andrew Hunter is a graduate of the elite Culinary Institute of America — the first American institution to have the “CIA” acronym, and the same space where Anthony Bourdain, Grant Achatz, Sara...

Ultraprocessed or Not? The Answers Aren’t Yet Clear

Food and beverage companies need to act now to make their products less processed, even though no “ultraprocessed” standards or definitions have been universally accepted yet....

Turning Consumer Insights Into Innovative Food Products

Development Chef Andrew Hunter tells Prepared Foods about translating on-trend tastes and textures into finished products.

The Oscar Moments You Don’t See on TV

For 31 years, legendary chef Wolfgang Puck has commanded an army of people who feed Academy Awards attendees during and after the ceremony at the Governors Ball. This is the other side of Hollywood...

LA EATS®️ Offical | Food Dining & Events (@laeats) • Instagram reel

The Best Ground Beef for Burgers, According to a Chef

This is the best lean-to-fat ratio you should use for the juiciest burger, according to a chef and beef expert.

Culinology taking innovation to the next level

The recent Research Chefs Association conference expanded the boundaries of product development.

What's The Deal With Packaged Guacamole, And How Does It Stay Green?

The guacamole spectrum is wide, and you may have questions about the kind that comes in a tub. Let's address your biggest qualms.