A New World of Flavor Combinations
According to the McCormick® Flavor Forecast® for 2012, the trends impacting our food choices are strikingly similar from region to region, even though the specific foods, flavors and ingredients we enjoy are uniquely rooted in our local cultures. Read more
Moving up Like Wildfire
Bustling Wildfire in McLean, Va., can serve 1,000 customers per day. Having spent most of his career with the Lettuce Entertain You Enterprises family, the intense “kitchen heat” doesn’t intimidate executive chef Eddie Ishaq, 28, who says, “Let’s go!” Read more
Building a Healthier Muffin
It’s not by lowering the fat, a myth that hasn’t reduced obesity or made people healthier, says the Harvard School of Public Health. The Culinary Institute of America takes us through a muffin makeover. Read more
Entries Sought for 4th-Annual CAFÉ/Kendall College Green Award
Share your best ideas for innovation in teaching sustainability by April 1. Read more
Latest News
- Recently Opened Tuyo at Miami Culinary Institute Sets the Table for Food-Culture Innovation
- Barnes Named New Head of Continuing Education at The Culinary Institute of America
- Kendall College Welcomes Emily Williams Knight as President
- DeSantis of Yale University Named ACF Certification Commission Chair