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.
Baking at high altitudes means potentially making a number of adjustments, but the issues that occur at 3,000 feet and above are entirely solvable.
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.
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here’s what you need to know.
After years of embracing low-fat and “lite,” the pendulum has swung back the other way. Low-fat is out, and fatty is in.
Plating and presentation have nothing to do with food safety or taste, but they have a major impact on customers’ perception of your food.
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 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.
Better-for-you desserts are increasingly popular among a variety of eaters. How can you build such options into the menus you offer to your customers?
Boulder culinary students who are interested in locking down some future delivery revenue can start by understanding some of the core characteristics of a delivery-friendly menu.