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American Institute of Wine and Food (AIWF) - Educational organization dedicated to promoting health and well-being through the enjoyment of good food and drink..

Chaine des Rotisseurs - International gastronomic society founded in Paris in 1950. Devoted to promoting fine dining and preserving the camaraderie and pleasures of the table..

COPIA: American Center for Wine, Food & the Arts - Cultural museum and education center dedicated to the discovery, understanding, and celebration of wine, food and the arts in American culture..

Culinary Team Canada - Members mandated by the Canadian Federation of Chefs and Cooks to form and compete as Canada's national team. Includes information on chefs, team history, partners, national and international events..

European Food Information Council - Provides consumers with objective science-based information about food safety and quality..

Horseradish Information Council - Includes cooking tips, recipes, facts, history, horseradish and health, statistics and trivia..

The International Cake Exploration Societé (ICES) - Organization of sugar artists and cake decorators..

International Federation of Competitive Eating (IFOCE) - Association that encourages communication, cooperation, and uniformity in the supervision and regulation of competitive eating events. Includes information on tournaments, records, membership and related links..

The James Beard Foundation - The foundation's site allows foodies to keep up with the latest food trends and their favorite chefs across America..

La Chaîne des Rôtisseurs Bailliage National de Beijing - An international gastronomic association devoted to Western fine dining and Chinese haute cuisine..

Les Dames d'Escoffier International - Educates and mentors women in the culinary professions..

Peanut Butter Lovers Club - Historical information, how it is made, recipes..

Pudding Club - Devoted to preserving the traditional of the great British pudding..

Soy Protein Council - Purpose is to promote the growth and interests of this industry and broaden the acceptance of soy products as key components of the worldwide food system..