The Brand Chef cooks up thought and discussions on branding, effective integrated marketing and design. From theory to execution and customer service, The Brand Chef invites you into the kitchen. Bon Appétit!

Perhaps dining out is something you and your family really enjoy doing. After all, it's a great way to spend quality time together and engage in conversation, and you don't have to be the one to cook the meal or clean up the mess. But can you really enjoy dining out together and still maintain a healthy lifestyle? The answer may surprise you.

It's the inevitable post-Thanksgiving foodie conversation--What do I do with all this leftover turkey? Assuming you have leftover turkey, that is. And you probably do, since it seems to me that that's half the point of cooking turkey at Thanksgiving....

When it comes to eating, what are the seven words to live by? How is cooking like football? And what do nutrition experts get wrong? Find out all this and more as Tom Philpott talks with food author Michael Pollan, who's just wrapping up his latest book. (Like, literally. He had to hang up with Tom to go FedEx his galley proofs.) Then check out the

The internet is alive with multitudes of websites for anyone who loves good food. Whether you’re looking for supplies, recipes, measurement conversions, or kitchen supplies, it can all be found on the web. Here are some useful sites for anyone who loves to bake or cook.

In recipes, quantities of ingredients may be specified by mass ("weight"), by volume, or by count.For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt. In Europe, cookbooks used mass ("weight") rather than volume, though informal measurements such as a "pinch", a "drop", or a "hint" (soupçon) continue to be used from time to time. In the U.S.A., Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book.Today, most of the world prefers measurement by weight, though the preference for volume measurements continues in North America. Different ingredients are measured in different ways:Liquid ingredients are generally measured by volume worldwide.Dry bulk ingredients such as sugar and flour are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1/2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.Meats are generally measured by weight or count world-wide: "a 2 kg chicken"; "four lamb chops".Vegetables may be measured by weight or by count, despite the inherent imprecision of counts given the variability in the size of vegetables.Chopped or cut-up meats and vegetables are generally measured by weight, except in North America where they are measured by volume.