Plant-forward applications utilizing nuts from a southern-style boiled peanut hummus to dairy-free walnut cream to pecan meal as a flavorful coating.

By Lisa Parrish, GMC Editor

Soups pouring into healthy and ethnic culinary trends.

The Journal of Culinary Education Best Practices seeks academic articles that center on the advancement of techniques, ideas, and innovations used in teaching culinary arts.

The acceleration era is here; slow and methodical doesn’t win the prize anymore.

By Paul Sorgule, MS, AAC

Understanding civility and its importance both in the classroom and public life.

By Dr. Fred Mayo, CHE, CHT

Teaching measuring correctly with scales, cups and teaspoons.

By Chef Adam Weiner, JD, CFSE

Whiskey Acres Distillery is taking the farm-to-table culinary movement and distilling it to a science on the farm.

By Lisa Parrish, GMC Editor