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 elevated cakes at high altitudes
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 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.
Better-for-you desserts are increasing in popularity
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?
Building a delivery-friendly menu
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.