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Recipes & Techniques
Immerse yourself in the artistry of culinary creation! Explore a treasure trove of recipes and techniques spanning cuisines and skill levels, empowering you to refine your culinary craftsmanship.
How to Adapt Recipes for Dietary Restrictions
Uncover the art of adapting recipes for dietary restrictions and food allergies, substituting ingredients to create delicious & inclusive meals.
How to Carve a Chicken Like a Professional Chef
Discover how to carve a chicken the way a professional would, allowing you to maximize flavor, minimize waste, and create a stunning presentation.
What Is Paprika? A Guide to Its Types, Benefits, and Cooking Tips
Paprika is a versatile spice that can level up any dish. Discover the ins and outs of using it in this guide.
Beef Carving 101: How to Cut Corned Beef, Roast, and More
Discover the art of beef carving! Learn to prepare and cut corned beef, tenderloin, and prime rib with expert tips in this comprehensive guide.
Table Setting Etiquette 101: A Brief Guide
The right table setting is a great way to establish ambiance for your event or restaurant. Find out the proper way to set a table for basic, casual, or formal settings.
How to Butterfly Cut Meats and Poultry
Find out what a butterfly cut is, why it’s important, and the proper technique in this butterfly cutting guide.
Fiesta Flavors: Spicing Up Cinco de Mayo Celebrations
At Escoffier, we love a good party, and Cinco de Mayo probably ranks as one of the best! In the United States, we celebrate the day with dance, song, and, of course.... food!
Winning Recipes: Trotting Through the Kentucky Derby Kitchen
Escoffier is running for the roses with five delicious derby-themed recipes. Chef Instructor Luke Shaffer has compiled a time-tested classic menu from the starting gate to the finish line.
How to Fillet a Fish: A Beginner’s Guide
Ditch pre-cuts and discover how you can fillet a fish! This beginner's guide breaks down the process into simple steps, tips, and common mistakes.
How To Make a Grapefruit Rosemary Gimlet
Students at Auguste Escoffier School of Culinary Arts can learn early on in their education that the right combination of...
How to Make Plant-Based Caramel Sauce
This recipe for Plant-Based Caramel Sauce comes to us from Escoffier Certified Master Pastry Chef, Frank Vollkommer.
Mardi Gras Magic: Festive Fat Tuesday Recipes for a Flavorful Celebration
Get ready to tantalize your Mardi Gras taste buds with recipes for Jambalaya, NOLA fav beignets, and New Orleans signature cocktails.
5 Decorative Bread Scoring Techniques
Discover the art of decorative bread scoring and elevate your bread's appearance with beautiful patterns and designs.
Cooking for a Crowd: Techniques for Scaling Recipes
Discover the essential tips and techniques to adjust ingredient quantities, maintain flavor balance, and create perfect portions every time.
Holiday Lamb Dinner Recipe
Are you searching for a new and delicious recipe to serve during the holiday season? Escoffier Chef Instructor Matthew Fairfield’s...
How to Make Pecan Pie Filling
There’s nothing quite like the comforting aroma of freshly baked goods on Thanksgiving day to warm hearts and boost spirits....
Inside a Chef’s Mind: The Process Behind Creating New Dishes
Discover how to create new dishes, with insights from a professional chef into the techniques, process, and mindset that can contribute to culinary innovation!
How To Make The Five Mother Sauces
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for...
How to Make a Blackberry Galette
As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
How to Make Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
How to Make Popovers: A Recipe
Curious about how to make popovers at home? Explore this easy popover recipe and discover the essential ways to serve them!
A Special Mother’s Day Cake – White Chocolate Buttercream with Fresh Fruit
In the U.S., Mother’s Day is celebrated on the second Sunday in May. It shares the same day in some...
How to Make Fish Tacos
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
Easter Celebrations Are Full of Hoppy Traditions
The Easter Bunny, spring bonnets, egg hunts, and of course… the food! Easter traditions are alive and well across the...
How to Make Savory Crepes with Mornay Sauce
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
How to Make Crepes
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this thin pancake.
10 Dishes Every Vegan Chef Should Know How to Make
Whether you’re a vegan chef or are looking to learn how to make more plant-based recipes, start with these ten vegan dishes.
Grab Your Piece of the Pie!
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
Treat Your Sweetie to a Valentine’s Day Delight – Chocolate Raspberry Tarts
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
How to Make Potatoes Au Gratin
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
How to Make Coeur a la Creme with Raspberry Sauce
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
Some Souper Recipes from Escoffier Chef Instructors
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
No Booze Resolution? No Problem. Bring on the Mocktails!
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
How to Make Dark Chocolate Peppermint Truffles
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
How to Make Latke with Shredded Chicken Confit and Crème Fraîche
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
7 Substitutes for All-Purpose Flour
Are you looking for substitutes for all-purpose flour? Check out these flour substitutes made from nuts, beans, and other grains.
Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
How to Make Ratatouille and Polenta
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
How to Make Chicken Francaise
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
How to Cook Spaghetti Squash – Autumn Recipe
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
