The freshest of fish can be found in Peru's ceviche, and in dishes such as sushi rolls with scallops and Parmesan cheese. Chili peppers also are at the heart of Peruvian fare, now being embraced by chefs and food magazines as the next big thing.
Ted Russin, a food scientist with CP Kelco, creates products such as a gelatinlike substance that can withstand heat, meaning it can be deep-fried or served warm. He has been tapped by chefs such as Thomas Keller for help in using new food products and techniques.
As some food lovers advocate a break from recipes, a Web site called NoRecipes.com is following that advice by offering food techniques and inspiration, but no step-by-step instructions. "A lot of people don't learn the technique and rely on recipes as a crutch," said the site's founder, Marc Matsumoto.
With few exceptions, the attire worn by restaurant waiters and waitresses typically goes unnoticed. But whether they are designer duds or silly T-shirts, the uniforms convey a message about the establishment.