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.
Dishes inspired by spring season holidays
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.
Nostalgia as a Driver for Dessert Inspiration
Nostalgic pastries and other desserts are a great source of inspiration when it comes to crafting modern treats that customers of all ages will enjoy.
Americans Just Can’t Get Enough Eggs
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.
Digital dining: Using ‘the cyber’ to enrich the dining experience
Let’s examine just a few examples of how restaurants are using technology to augment management and contribute to the dining experience.
Fermented foods continue to find favor
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
What is zero-waste cooking?
Zero-waste cooking is a godsend for culinary students who value sustainability in the kitchen and are curious about how they can eliminate waste.
Is tahini the new peanut butter?
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it’s prepared, just like peanut butter.
Contemporary plating techniques
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
The cauliflower craze continues
Cauliflower’s mild flavor and versatile texture potential make it a culinary contortionist.