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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
Oat milk – the latest nondairy craze
Using a nondairy milk in your culinary creations can make your products available to a wider audience while introducing unique flavor combinations to your recipes.
Using fennel pollen in your cooking
Try these recipes to start exploring all you can do with fennel pollen and then see how you can incorporate this widely loved ingredient into some of your favorite foods.
The newest meat cuts to liven up your entree
Consider straying away from the familiar steaks and trying one of the intriguing and innovative takes on your favorite protein that are currently inspiring buzz in professional kitchens across the country.
What is heme, and how is it reshaping the burger conversation?
One of the most promising developments in the pursuit of a more convincing stand-in for beef has been the use of heme, so cooking professionals should familiarize themselves with the latest advancements in burger science.
How to incorporate ‘superfoods’ into your health-conscious dishes
Superfoods are ingredients that have gained a reputation for being exceptionally packed with nutrients. Try these recipes to get started on crafting a menu that prioritizes health without sacrificing flavor.
South American cuisine leads in new restaurant menu trends
To get ahead of a fast-growing trend, you should familiarize yourself with some of the key culinary traditions of South America and how these foods are prepared in U.S.
These specialty teas are taking over cafes and restaurants
Tea is a popular drink and ingredient that continues to inspire enjoyment in its fans.
What’s the next avocado toast?
Chefs everywhere are in search of the next must-have food to become a nationwide phenomenon, and these are some strong contenders.
The top 2018 food presentation trends everyone should know
Explore some of the current presentation trends showing up on tables across the country and you may discover a spectacular idea for your next creation.
Cauliflower pizza crust, and other versatile uses for cauliflower
Try these approaches to preparing cauliflower and you’ll soon see that there are endless ways to put your produce to work.
Alternative ‘butters’ that are peanut allergy friendly and totally delicious
Two of the most common food-related allergies involve tree nuts and peanuts. Chefs can use peanut butter substitutes to cater to a broader audience.
Rethink farm-to-table with these trends we’ve seen in 2018
Farm to table is now an umbrella term of sorts for a variety of trends.
What foods to pair with 2018’s NYT best-sellers
Here are some exceptional pairings that will provide ample food for thought
What is the tacro?
Chefs often focus on using perfectly honed techniques and fresh ingredients to capture the potential of a classic dish. A delicious new combination of beloved comfort foods looks poised for explosive popularity: the tacro.
You can pickle that?
A new food trend is popping up in stores, restaurants and home kitchens: pickles, and not of the common cucumber variety. Pickled fruits and vegetables of all kinds can be pleasing additions to a dish.
New innovations in cold brew
Cold brew coffee has a growing fan base.
Networking tips for aspiring chefs
Networking is important in every field, but in the culinary world it's especially vital. Practical career advice can help you make the most of new opportunities.
Mighty vegetable medleys that make super sides
A vegetable medley makes a simple but satisfying addition to dinner by bringing a welcome mixture of colors and flavors to the table.
What makes a Buffalo wing zing?
Follow these tips to ensure the perfect combination of crispy exterior and bold, spicy flavor.
Infuse spirits in-house for one-of-a-kind flavors
Infusing your own spirits is one way to open up fresh and delicious possibilities for drinks.
Why Israeli food is considered ‘cuisine of the year’
Israeli food may be a major restaurant trend in 2018, thanks to the wide variety of dishes and influences involved in its development.
How to craft the perfect catering menu for corporate events
Chefs can leave everyone at a corporate event satisfied with a varied menu full of tasty entrees and appetizers, achieving positive word-of-mouth and repeat business.
3 traditional Finnish foods you need to try
Once you’ve tried these items for yourself, you’ll want to dig deeper into Finland’s rich culinary heritage.
How to Whole30-proof a portion of your menu
One such diet plan is the Whole30, a popular short-term diet that changes the way eaters think about food. Here are some tips on how to craft a Whole30 compliant menu.
This is not that: Quick substitutes to try in 2018
By trying new combinations and seeing the results, you may even find that you prefer certain recipes with substitute ingredients.
Steak sandwich or Philly cheesesteak? Important decisions to consider
One of the many endless yet important decisions restaurateurs or chefs may have to make comes down to a simple question: Steak sandwich or Philly cheesesteak?
Satisfying increased customer cravings for fruits and vegetables
Using more fruits and vegetables on your menu is in line with general customer sentiment, meaning your restaurant appears relevant and responsive.
Hyperlocal: The newest menu sourcing trend
What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.
Planning ahead: Getting the most out of prep work and slow shifts
Successful chefs stay organized and plan ahead so they’re ready when the kitchen turns into a hive of intense activity.
The most popular burger trends
By staying on top of the latest trends, you may discover ideas for creating your own ultimate burger, like more creative toppings.
Ciders in slow-cookers: How to survive winter
Cider has been a part of meals for millennia, and you can offer exciting, modern versions of this classic drink to your customers.
What is “cowboy cooking” and what can chefs learn from it
When cowboys were hungry, they either needed to prepare dinner themselves or look around for the nearest chuck wagon. Here's what professional chefs can learn from life on the range.
Gut-health cuisine popping up at restaurants everywhere
Today, many chefs are striving to meet the needs of diners by developing new dishes that are both tasty and promote gut health.
Simple foodies: Why minimalism is making a comeback
Many food enthusiasts have realized that with fresh ingredients and creative flavor combinations on the menu, there’s no need to overcomplicate a recipe.
Food tourism: A new industry thrives
Chefs and culinary academy students who explore the thriving industry of food tourism may find their own chances to take part.
Why savory and sour are supplanting sweet tastes
Think about how you can harness the power of savory and sour ingredients when crafting intriguing dishes.
Taking a fresh spin on your breakfast offerings
If you’re looking for a way to step up your breakfasts, give one of these delicious recipes a try.
What clarified butter can do for your kitchen
Once you learn the steps to clarify butter, you can use this versatile cooking fat in a wide range of delicious recipes.
Effective strategies for sourcing local ingredients
Follow these strategies to get the best results from working with local ingredients.
Katsu, a novel approach to the classic cutlet
Katsu is made with a thin slice of meat that's breaded with panko.
