From the peri peri chicken of South Africa to the rich nyembwe chicken of Gabon, African cuisines are poised to take the world by storm in the next few years.
Category: Culinary Arts
Thai-rolled ice cream is coming to a shop near you
Thai-rolled ice cream shops are opening left and right. For Austin culinary students who haven’t had a chance to indulge in one of the city’s many shops, here’s a breakdown of this popular culinary curiosity.
Nonalcoholic cocktails continue to grow in popularity
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here’s what you need to know.
Fats having a moment in the sun
After years of embracing low-fat and “lite,” the pendulum has swung back the other way. Low-fat is out, and fatty is in.
The art of food presentation
Plating and presentation have nothing to do with food safety or taste, but they have a major impact on customers’ perception of your food.
Understanding plant-based meat substitutes
Learn more about meat substitutes and their popularity in the culinary world, as well as how many chefs can incorporate them into their menus.
Sourcing transparency is on the menu in 2019
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
Tapping into staff experience to create delicious new dishes
Collaboration in the kitchen is a vital consideration for all chefs, whether they’re right out of culinary school or have many years of experience.
New Year’s dishes from around the world
Traditional New Year’s foods aren’t just a sign of good luck or prosperity, they’re delicious dishes that culinary school students can prepare all year long.
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.