When it comes to culinary artistry, the way a dish is presented can be just as significant as how it tastes. They say we eat with our eyes first. The artistic procedures of food plating and ...

MOORHEAD — We’ve seen it happen a hundred times. A meal is brought to a restaurant table and, before lifting a fork or spoon, the customer lifts a cellphone, takes a picture and posts it to Instagram.

With the winter holidays approaching, you're likely hosting — and cooking — more often. You probably want to impress your guests and make them feel appreciated, which means serving dishes that look as ...

One of the biggest differences between home-cooked meals and something you'd get in a restaurant is visual appeal. People often eat with their eyes first, so even if you've followed a recipe to a T, ...

Renowned French chef Alain Ducasse once said, “Even the simplest food, when presented well, becomes a feast.” A little olive oil or crème fraîche drizzled over a bowl of soup brings it to life. A ...

The Clock Method Behind Every Plate Chefs follow a precise clock technique when plating dishes, positioning protein between 3 and 9 o'clock, starches from 9 to 12, and vegetables from 12 to 3, all ...

Plating food matters. I wish I knew this as a kid, but at least I get to consider it when feeding my own. My parents, most of my aunts and my grandma didn’t get the memo about plating food. Collard ...

Dessert is something you always want more of, especially when it’s presented well. If a treat is well plated, it adds a level of sophistication to any meal. Even if it’s a mass-produced snack cake.

Fine dining is often built on the belief that how a dish looks is just as important as how it tastes. Chefs spend years learning to arrange food with precision, hoping it turns each plate into a piece ...

If you've ever enjoyed a great meal at a fine-dining restaurant, watched any of the countless cooking competition shows, or ...