Gourmet food

FILE - In this Monday, Jan. 28, 2013 file photo, Karl Lagerfeld poses for photographers prior to the start of a press conference, in Rome. Chanel's iconic couturier, Karl Lagerfeld, whose accomplished designs as well as trademark white ponytail, high starched collars and dark enigmatic glasses dominated high fashion for the last 50 years, has died. He was around 85 years old. (AP Photo/Gregorio Borgia, File)
February 19, 2019 - 4:28 pm
PARIS (AP) — Karl Lagerfeld once created a Walmart-sized "Chanel Shopping Center" to show off his ready-to-wear collection. It featured aisle upon aisle of luxury foods labeled "one for the price of two." Immediately after it had been showcased by models, guests raided the shelves. Rihanna posed in...
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Kenneth Toft-Hansen of Denmark, center, celebrates on the podium after winning the final of the "Bocuse d'Or" (Golden Bocuse) trophy, in Lyon, central France, ahead Sebastian Gibrand of Sweden, left, who finished second, and Christian Andre Pettersen, right, who came third, Wednesday, Jan. 30, 2019. The contest, a sort of world cup of cuisine, was started in 1987 by Lyon chef Paul Bocuse to reward young international culinary talents. (AP Photo/Laurent Cipriani)
February 03, 2019 - 9:56 am
HELSINKI (AP) — Nordic nations have swept the top four prizes at the world's most prestigious culinary competition in France, beating Gallic gourmet chefs at their own game with Northern European simplicity and local ingredients. Team Denmark took the gold medal at the biennial Bocuse d'Or...
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Jamie Bassett, a crabber from Chatham, Mass., gives presentation on culinary uses for the green crabs, at a conference, Wednesday, June 6, 2018, in Portland, Maine. Food scientists have gathered to find a way to monetize invasive green crabs, which are a major pest in shellfish harvesting communities. (AP Photos/Robert F. Bukaty)
June 06, 2018 - 4:41 pm
PORTLAND, Maine (AP) — If we eat them, will they go away? Unfortunately for foes of the green crabs that plague New England shellfish, the answer is probably "no." But that's not stopping a group of scientists, fishermen, chefs and others from getting together in Maine to try to brainstorm uses for...
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