news & buzz


And we’re baaaack!

11 Jul 2014, Posted by Jennifer Iannolo in news & buzz

Well, you know when something is right when the sabbatical barely lasts a year. I needed some time away from the world of food and wine to remember how much I loved it. I needed to rediscover the pleasure of my senses, and the desire to share those pleasures with others. I’m so very happy to say that my inner sensualist and my mental mouth are fully engaged, rocking in my kitchen, and once again delighted by flavor, texture and color. It’s good to be home. With that, I’ve explored what the next level is for me, and I’m so…

My Food “Sabbatical”

12 Dec 2013, Posted by Jennifer Iannolo in news & buzz, non-food

Sometimes in life, there comes a moment when you are willing to put everything on pause because there is something you MUST do. This past summer, that moment arrived for me. 2013 has been quite a year of metamorphosis; I’ve taken a good look at what I’m creating in the world, and checked in with myself to see if all the pieces fit. I had no idea what huge changes that moment of questioning would bring. For the past 25 years, I’ve lived and breathed the world of food and wine, and have achieved milestones that would blow away a…

Gluten-Free: Trends and Muddy Waters

19 Aug 2010, Posted by Jennifer Iannolo in news & buzz

Gluten-free is everywhere. I saw it in every aisle at this year’s Fancy Food Show, which was encouraging, but made me wary at the same time. Tuesday’s Toronto Star echoed my thoughts. Remember that low-fat thing? Everyone thought fat was the culprit adding unwanted pounds to our tummies and thighs — until everyone realized that those products screaming “LOW-FAT” were filled with extra sugars, unhealthy carbs and glue-like substances to make up for the missing texture. Guess what’s going to happen to gluten-free when Big Food gets its hands on the genre? I’ve already passed over the “Wonder Breads” of…

Kitchen Design Trends for 2010

17 Mar 2010, Posted by Jennifer Iannolo in news & buzz

Kitchens excite me. Really well-designed ones titillate me. There is something luscious in the feel of a smooth counter, and a stove with 17,000 BTU burners elicits that *rowr* inside.

Pass the Salt?

11 Mar 2010, Posted by Jennifer Iannolo in food, news & buzz

First they came for the foie gras.

Now, the self-appointed police of all things have decided to attack…salt. Yes, salt. That mainstay of cooking, that critical ingredient to every baker on the planet, and flavor enhancer to every dish that comes out of a kitchen, professional or otherwise.

Our Online Culinary School is Open!

01 Jan 2010, Posted by Jennifer Iannolo in news & buzz

You’ve been asking, so we thought 2010 would be a great time to open the doors of our new online school, the Culinary Media Network Academy. From cooking techniques to lifestyle tips, we’ll be adding the types of classes that will help take your kitchen and entertaining skills to the next level.

Foie Gras: Making Informed Choices

04 Dec 2009, Posted by Jennifer Iannolo in farm, news & buzz

I’ve met many artisanal farmers over the years, and to a person they care passionately about their work, their livestock, and for raising them in a humane way. In the end, it makes the food taste better. A stressed out cow or duck is going to have some very tough meat for you to chew, so it is in the farmer’s best interest to keep his livestock calm and happy.