Designing Sashimi, Sexy Oysters and First-Time Vegan

Chicago chef Curtis Duffy and A Sashimi Dish That Took 7 Years To Design. The delicate cylinder of ginger ice, raw fish topped with pomelo ... (

CNNGo TV in Harbin. Sub-zero temperatures, a hotpot restaurant and lots and lots of ice in China's northern winter wonderland... (

Our 6 Sexiest Oyster Recipes. Shuck an oyster...see where the night takes you... (

The Vegan Experience: Top 10 Tips For a First-Time Vegan. Adopting a completely vegan lifestyle for one month... (

Create Your Blog Today TypePad

Italica… ONE BILLION RISING 14 FEB 2013 - ROME... (

HootSuite: Manage and Measure your Social Media

Roman holidays : City center

"Start every day with a smile and get it over with."
~W.C. Fields (

Delightfully yours, Food Meditations

Italica… Vuoi che muoro? Ma se la carbonara del futuro fosse una boiata pazzesca?... (

The Life and Work of a Chocolate Health Researcher that typically eats one 3-6 gram piece of 50-70 percent dark chocolate per day... (

Kitchen Window — Chocolate: Out Of The Box, Into The Frying Pan. Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and...

To the farmer in all of us. A misty december morning in the country... (

Healthy corner & Gluten-Free notes
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On healthy eating in the global food community

The Best Superfoods of 2013. 13 of the nation’s top chefs and wellness experts to name the 13 healthiest foods... (

How to: Stay Healthy on the Road. Committed to staying as healthy as possible... (

8 (Surprising) Things That Make You Fat. Is Skim Milk Making You Fat?... (

Salmon Tartare on Porcelain Plate
Salmon Tartare on Porcelain Plate (Photo credit: ockstyle)


Artisanal Social Media Marketing, because social marketers are spoiled... (

Looking for recipes? Check : The Recipes Hunter Collection...


Ask to Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual...

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Terra e Gusto...



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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)
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