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Mark Vogel is a graduate of the Institute of Culinary Education in New York City. He also has a BA in economics and Master's and Doctorate degrees in psychology. Over the past two decades he has worked as a waiter, bartender, chef and manager in an array of restaurants. Currently he is a culinary instructor and food writer. His column "Food for Thought" is published in a variety of periodicals and websites.

Mark R. Vogel
 Epicure1@optonline.net

 

All articles will be archived here for your convenience.

 

 

FOOD FOR THOUGHT
Mark R. Vogel
Epicure1@optonline.net

Don't be Chicken Holiday Hor d'oeuvres Christmas Bread Pudding
From Russia With Love Woes of Dieting The Stock Market
Burgundy Choosing Cookware Fiesta
Food of Love Where's the Beef? Asparagus: The Herald of Spring
New Orleans Classics A Matter of Taste Happy As a Clam
They’re Grrrrreat! All Choked Up Celebrate Easter with Roasted Lamb
Some Like it Hot Temperature Not Time is the Key to Cooking
Spice Up Your Life!
Hail Caesar! What’s in a Name? A Noodle by Any Other Name
A Hill of Beans Fire up the Grill! A Hot Little Farm in New Jersey!
Excuse Me Waiter, My Soup is Cold! Getting Saucy! Chianti
Un-Wimpy Burgers Crabs are Delectable Summer Fare Fast Food
The Sweet Taste of Success? ALIEN VEGETABLES? Beauty is in the Taste Buds of the Beholder
French Food Butter’em Up When Harry Met Saucy
It’s the Great Pumpkin Cilantro A Standard For All Seasons?
SEAR-ious Flavor Red Meat, White Lies Pan Frying
Cheers Comrade Chuck Wagon Timing is Everything
Comfort Food Chef Charged with Wine Snobbery! Almond Joy
Crepes Suzettes A Recipe for Success Poaching 101
When Life Gives you Lemons You Are How You Eat In the Nick of Thyme
Peel Out Easter Pie Spring Delicacies
Tomatoes: Putting the “Tax” in Taxonomy To Complain or Not to Complain The Cost of Convenience
The Legacy of the Huntress Put a Cork in It Paradise by the Stovetop Light
The Tree of Life When Worlds Collide Ladies of the Evening
Let Them Eat Cake Culinary Connections Marinades and Rubs
What's the Difference? Cooking With Wine I Cooking With Wine II
Get a Leg Up Hot and Steamy That's What They Say
Cornwall: Its Legends and Legacies Devilishly Good Food Swiss Chard
Trout: Fit For a King Go With Your Gut On the Side
Any Port in the Storm What’s the Difference II I Left My Heart in San Francisco
Holiday Baking For Whom the Bell Tolls I Did It My Way
Parsley Corned Beef's Finest Hour The Fruit of the Conquistador


 


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