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Desserts Next Big Trends

Nielsen-Massey Vanillas asks two chefs from its Culinary Council to look into their crystal ball and offer insights on where desserts are headed in the months ahead.

Happy Anniversary, Guittard

GUITTARD CHOCOLATE, now celebrating 150 years as one of America’s first Artisan Chocolate Makers, has made an art of standing for the integrity of traditional chocolate while simultaneously forging the path of chocolate’s future.

Il Tour Culinario Umbro

Year after year, Nancy Silverton takes a break from her mini culinary empire to return to the medieval Umbrian village she calls her second home: an exquisite place where she refuels her culinary inspiration.

All That Glimmers Is… Easy Leaf Products

Ignite the magic of the holidays and distinctive occasions year round with Easy Leaf Products

A New Adventure Begins: Journey Into Kāpiti

CW proudly introduces Kāpiti Cheese, an exquisite, aromatic, handcrafted new range and our first import sourced from the globally renowned, fresh-food culture of New Zealand.

Season of Abundance

Holiday season greetings to all of our CW customers, as well as the invaluable team that makes up The Chefs’ Warehouse, Del Monte and family of companies.

Villa Dolce Gelato

• All natural made with the finest ingredients • No high fructose, only pure cane sugar is used • No growth hormones are ever used in...

Meet the NEW Sustainable, Innovative, Usable, Vegan-Friendly Butter Alternative

Butter made out of chickpeas? Yep, it’s a thing! Brooklyn-based vegan company, Fora Foods has perfected the recipe for a new plant-based butter called...

Oh, My Bleating Heart

Bleating Heart Cheese began in 2009 with a mission to produce unique, handcrafted “American Original” cheeses.

Revival, Passion, and Vitality

he Winner of CW Magazine’s Pastry Box Incentive, Chef Amy Murray, Owner and Executive Chef of Berkeley gem Revival, Restaurant and Bar, speaks her personal food mission powerfully, including what’s at the heart of the commitment to procuring true local, organic, sustainable food for her Berkeley community.
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