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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.