Each year, the National Restaurant Association surveys professional chefs — this year 1,609 of them — about trends they expect to see in the coming year.

If a New Year’s Eve get-together is on your to-do list and you don’t want to spend the last day of 2008 trapped in the kitchen, it’s not to late to simplify your menu into a smorgasbord of hors d’oeuvres and dips.

Master Chef George Karousos cooks up filet mignon with Roquefort cheese sauce and shrimp.

J.L. Kraft Specialty Gourmet Hot Cheese Dip
White Cheddar & Chipotle Pepper
Microwave and Serve
6.5 ounces
$3.99

Weekly food rail, with a quiz on Spam, an easy beef and noodle casserole recipe and more.

Friends, food, refrigerator pals -- lend me your ears. I have come to bury you, not to praise you. The evil that you do lives after you, on my waistline.

Denise Nanni seeks the nutrition information for food when she dines out. It’s one step in her plan to stay healthy after being diagnosed as diabetic 14 years ago.

A diet rich in fruits, vegetables, grains, breads, beans, legumes, milk, fish and some meat would have been available 2,000 years ago in the Holy Land — the Fertile Crescent between Egypt and ancient Mesopotamia.

Fondue - the mere mention of the word conjures thoughts of a night of exotic entertainment. A flickering flame warming a pot of molten cheese or smooth, rich chocolate. Friends sharing in the fun - dipping everything from traditional bread and fruit in Gruyere to seafood and meat seared in hot oil.

Portland, Maine, brewery introduces extreme beers.

Find fun eggnog facts, along with a recipe for the holiday season

It would be hard to ruin a chicken breast -- that is until you’ve had one destroyed by a fryer. Nothing is more stringy, tough, dry, leathery and disappointing. There’s a better way, and our friends in West Virginia invented it.

With New Year’s Eve on the horizon, I’ll bet you’re thinking about appetizers to add to your menu. You can’t go wrong with a new hot dip or two.

Langostino can mean one of three things.