Interest in meat preservation brings lamb hams back to menus.

By The American Lamb Board

Tricks to speed up caramelizing onion time fall short on taste and texture.

By René Hardwick, National Onion Association

Lesson plan for teaching students leadership in times of internal and external crises.

By Kenneth Goldberg, president and founder of Culinary Econometrics

Guide to culinary school graduation gifts including knife and chef’s tool kit suggestions.

By Adam Weiner, JD, CFSE

Stories focus on three areas: moving classes online, what to teach in a digital environment, and how to teach in a distant learning setting.

By Lisa Parrish, GMC Editor