Audiences besides the instructor, student feedback and self-evaluation help make assignments more creative for students.

Light, effervescent beverages with lighter small plates or salmon sliders with a spirit-forward cocktail are possible pairings offered by Chef Kathy Casey.

Ancient grains add complexity and flavor depth to baked items while supporting a “healthy indulgence” market trend.

Instructors can use new online onion curriculum to teach students about traits, flavors and best uses of onions.

Grand Rapids Community College opened Fountain Brewery and Peter’s Pub this semester. It is the only federal- and state-licensed brew pub on a college or university campus.

Instructors need to teach students the finer points of coffee and tea. Students will become valued employees who can revamp menus and increase customer service.

Serving sizes, individual tastes and other menu items served all contribute to portion control. Teach menu planning that doesn’t waste food, environmental resources and money. 

Recreating an institution’s culinary education means focusing on improving people's lives not just offering degrees.

With over 37 million Spanish speakers in the United States, the Idaho Potato Commission’s recipe database is even more appealing.

The FDA’s 2015 Dietary Guidelines redefine what is labeled healthy and almonds make the grade.