culinary media network Tag


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.

Gilded Fork Affiliate Program

18 Jul 2009, Posted by Jennifer Iannolo in news & buzz

With the release of our first cookbook, The Gilded Fork: Entertaining at Home, we’ve been overwhelmed by the support from our loyal readers, listeners and viewers. Since many of you have been eager to help us spread the message about the book, we’ve created an affiliate program for that and the sumptuous products in our Gilded Fork Boutique. Our affiliates will receive a 10% commission on all sales made from people you send through your affiliate link, on ANY products in the boutique, from the cookbook to artisanal olive oils, aged balsamic vinegars and flavored sea salts. We’re also adding…

We’re Looking for Interns!

30 May 2009, Posted by Jennifer Iannolo in food

Kitchen Elves are wonderful, but they tend to burn things. Yes, they are very handy for washing dishes, peeling potatoes, etc., but they are costing us a fortune in melted spatulas, burned pots, and scorched aprons. They also can’t type to save their lives, so we’re looking for some human help: Editorial Assistants Will assist with the management of our editorial calendar (scheduling & some editing), as well as communication with media, food and wine professionals. Some light office duties may also be included. Our editorial internships require a typo-sensitive eye (we are mental about typos) and an excellent grasp…

Gilded Fork Cookbook: Weekly Roundup

12 Mar 2009, Posted by Jennifer Iannolo in food, news & buzz, recipes

Chef Mark was kind enough to update our progress on the meaty ol’ Gilded Fork Cookbook over at CMN: Our Gilded Fork Cookbook project is coming along nicely, and we’re so thrilled that our recipe testers have been cooking up a storm trying out our recipes. They are an enormous help to us, holding us to task on the smallest details that could be confusing to readers, including pointing out where measurements or ingredients might be misunderstood by readers from other countries. (If you’re in the US, did you know that in Canada has 4 different types of cream? We…