There’s nothing random about the presentation of a plate of food at a restaurant. The arrangement of ingredients, the color ...

"There's one that likes to tug at your belt loop," sous chef Philippe Van Grit said about a certain "ghost" as he meticulously sliced a 15-pound Alaskan halibut the size of a doormat into smaller 5 ...

A TV show, "Restaurants on the Radar", give viewers a look at some of the best local places to grab food.The host of the show, Brendan O'Connor, visited an Orlando restaurant, Bacán, known for artful ...

For the prettiest plate, you'll want to pre-slice your cakes and plate them before you serve them to your guests. However, Saura Kline says that pre-sliced cake can dry out pretty quickly -- one ...

When Makoto Ono, executive chef of PiDGiN (350 Carrall Street), starts thinking of how to plate a dish, he uses his year of fine-arts studies at the University of Manitoba to help him visualize a ...

The past few years have seen an explosive rise in the popularity of food being plated in ever stranger and more unusual ways. What started with the world’s top modernist restaurants serving food from ...