Sub sandwiches don’t have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
Culinary school students should understand the concept of a ghost restaurant and what it means for their potential employment opportunities and the culinary industry as a whole.
Online culinary students who haven’t heard of Macanese cuisine are in for a treat – the food is as interesting and mixed as the culture that created it.
From Easter brunch to pre-fasting Ramadan feasts, Boulder culinary students who want to get into the spirit of spring holidays can draw inspiration from the dishes served at these annual celebrations.
Whether you recently inspired by Austin’s first ever brunch festival, or you’re already studying culinary arts there, there’s never been a better time than now to start discovery the full potential of eggs.
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
Zero-waste cooking is a godsend for culinary students who value sustainability in the kitchen and are curious about how they can eliminate waste.
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it’s prepared, just like peanut butter.
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
Cauliflower’s mild flavor and versatile texture potential make it a culinary contortionist.