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Explore True Authenticity – What makes food authentic? Our articles go beyond the recipes to unpack what “authentic” really means in a globalized world.
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Terroir, Tableside: Inside the World of the Meat Sommelier
A meat sommelier studies cattle breeds, aging techniques, and marbling the way a wine expert studies vineyards, then translates all of it tableside, one cut at a time. At Bocados Steak House in Puerto Vallarta, we meet the specialists redefining what expertise looks like in a steakhouse: part educator, part interpreter, guiding diners through terroir, texture, and flavor with the same precision as a sommelier pouring wine.
Chef Victor Rivera: Community, Discipline, and the Pursuit of Excellence
Before he led a celebrated New York City kitchen, Chef Victor Rivera grew up in a Puerto Rican household in Miami where the door was always open and no one left hungry. Two decades, a thousand shucked oysters, and five restaurant openings later, his philosophy hasn't changed: feed people well, build community, pass the knowledge down. This is a story about grit, discipline, and what it really takes to lead a kitchen at the edge of chaos.
The Heart of Tradition: A Journey Through C. Winkler Bakery
America's oldest operating bakery is still baking in Old Salem, NC — since 1807. Inside Winkler Bakery, a beehive brick oven runs on tacit knowledge, not thermometers, and recipes two centuries old still hold their ground.
Authentic Food Isn’t Just Cooked, It’s Served: The Hidden Role of Hospitality
Exploring the human side of dining, Ally Gammill examines how servers, chefs, and restaurant teams shape memorable experiences. Through conversations with an industry professional and firsthand observations, her work looks beyond the plate to explore authenticity, service, community, and the often-unseen labor that makes hospitality meaningful. Her reporting reveals how food connects people through passion, knowledge, and care.
The Best Chef in Yosemite: How Frederick Clabaugh Is Redefining Lodge Dining
Chef Frederick Clabaugh has spent two decades transforming dining at Tenaya at Yosemite through his signature Sierra Alpine cuisine, blending local California ingredients with global flavors inspired by a lifetime of travel. From pioneering sustainability initiatives to creating memorable guest experiences, Clabaugh believes food is more than a meal, it’s a way to connect people, celebrate community, and honor the natural beauty of Yosemite.
Discovering Alabama White Barbecue Sauce: A Culinary Treasure
Creamy, tangy, and unmistakably Southern, Alabama white barbecue sauce defies everything most people expect from barbecue. Born in Decatur nearly a century ago as a practical way to keep smoked chicken moist, the mayonnaise-and-vinegar sauce grew from a local curiosity into one of America's most distinctive regional condiments. Its unlikely journey reveals how a humble recipe became an enduring symbol of Alabama's barbecue tradition.
Authenticity Isn't About Food: A Conversation with Fabio Parasecoli
What makes food "authentic"? In this conversation with food scholar Fabio Parasecoli, sociologist Janna Tamargo explores how authenticity is less about recipes than identity, memory, heritage, and belonging. From globalization and national cuisines to family traditions and everyday meals, the discussion reveals that debates over authentic food are really debates about culture, power, and the meanings communities create together.
Find the Gayest Fried Chicken at Atlanta’s Second Oldest Restaurant
For nearly a century, The Colonnade has been more than just a restaurant. As one of Atlanta’s oldest dining institutions, it has built a legacy around Southern comfort food, community, and inclusivity. Now under the ownership of partners Paul Donahue and Lewis Jeffries, the beloved Cheshire Bridge Road landmark continues to welcome everyone—from drag queens to churchgoers—proving that the best recipe for success is fried chicken served with a side of belonging.
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