Author: Cuisine Noir
Cuisine Noir
From great and amazing wine to travel with a purpose, Cuisine Noir Magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that complements readers’ lifestyles and desire for a diverse epicurean experience. As the country's first digital magazine that connects the African diaspora through food, drink and travel, Cuisine Noir's history of highlighting the accomplishments of Black chefs dates back to 1998 with its founder Richard Pannell. It later made its debut online in October of 2007 and again in September 2009 with a new look under the ownership of V. Sheree Williams. Over the last ten years, Cuisine Noir has gained global recognition for pioneering life and industry-changing conversations that have been nonexistent in mainstream food media outlets for more than 40 years. In 2016, it received one of its biggest honors by being included in the Smithsonian Channel video on the fourth floor of the National Museum of African American History and Culture Museum (NMAAHC) about the contributions of African Americans to American cuisine.
The power of ownership means different things to different people. The founders of two thriving California restaurants know exactly what…
With its rich flavor and crispy outside, smoked brisket is known, and rightly crowned, as the “King of BBQ.” “It…
When the pandemic forced many to rethink their routines, Gregory Etienne discovered an unexpected talent that would change how beverage…
Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable…
Gina Capers-Willis calls herself a Geechee Girl. Her roots come from Daufuskie Island, South Carolina and the Gullah islands off…
For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major…
Everything in its place—that’s the meaning of the culinary French term mise en place. But while it may sound intimidating,…
It’s watermelon season (May – September) and what better way to celebrate than to learn a little about the history…
When Christa Barfield left her career in healthcare administration just shy of her 30th birthday, she had no idea what…
Everything in its place—that’s the meaning of the culinary French term mise en place. But while it may sound intimidating,…
When it comes to cooking competitions, chef Melvin “Boots” Johnson can throw down with the best…and come out on top.…
The spirits industry has a new champion for untold stories, and her name is Tracie Franklin. As the liquid curator…