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 ...

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 ...

After spending 45 minutes cooking dinner, it’s understandable that sometimes you just want to scoop up what just came out of the pan or oven, throw it on a plate and dig in with family, friends (or ...

When cooking or baking, we often pour our love and creativity into the process. Intricate flavours are meticulously blended, marrying into a delicious symphony that delights the palate. However, ...

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 ...

Why does it matter? Plating food is part science, part art, part intuition. “There are a lot of key factors,” says Timothy Harris, “and the plating, overall, incorporates the whole thing. You look at ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.