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Food Culture
Indulge in the rich tapestry of food cultures around the world. Uncover the authentic anecdotes behind diverse cuisines, traditions, and culinary practices that can shape global dining experiences.
What Can You Learn in a Bread Baking Class?
From handling dough to the science of baking, here’s what you can learn in bread baking classes.
Coconut Milk: Health Benefits and How to Bake With It
Coconut milk is one of the leading dairy-free milks used today in baking! Learn why it’s so popular and the top health benefits associated with it!
8 Regional Barbecue Sauces Every Chef Should Know
Here are the top 8 regional barbeque sauces every professional chef should know before starting a BBQ restaurant in the US!
12 Dishes Professional Chefs Admit They Hate to Make
No matter how much they love their jobs, there will always be some dishes chefs hate to make. Here are twelve from Escoffier’s Chef Instructors.
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Apple Turnover Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares one of her favorite fall pastry recipes—Apple Turnovers!
How Gen-Z is Shaping Modern Food Trends
Learn how Gen Z is shaping food trends such as online ordering, sustainability and healthy eating.
Food Inflation: How Restaurants Can Adapt Their Menus to Rising Prices
Tips to fight food inflation that go beyond “raise your menu prices.” Revisit ingredients, pool your buying power, and streamline your dishes to cut costs.
How to Make Peach Melba
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
Bay Leaves: What Are They and How to Use Them in Cooking
We discuss what bay leaves are, potential substitutes, and how to properly use them in cooking.
