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Escoffier Partners with Fischer & Wieser for Cooking Contest
Auguste Escoffier School of Culinary Arts and Fischer & Wieser, a Texas-based company known for its gourmet condiments, partnered for...
Creative ways to fill croissants
Opportunities abound for online pastry students who want to add a new dimension of flavor and complexity to the otherwise simple but delectable croissant.
Blossom and thumbprint cookies are bakery classics
Blossom and thumbprint cookies are both bakery classics that are easily made and adapted to create intriguing new treats for customers.
Tapping into staff experience to create delicious new dishes
Collaboration in the kitchen is a vital consideration for all chefs, whether they're right out of culinary school or have many years of experience.
Pound cakes that have customers asking for seconds
If you're an online pastry student who hasn't yet forayed into the world of pound cakes, get ready: This is your crash course in one of the most simple and revered pastries.
Making a delicious sausage gravy
Read on for a background on sausage gravy and for a peek at Escoffier's very own recipe.
New Year’s dishes from around the world
Traditional New Year's foods aren't just a sign of good luck or prosperity, they're delicious dishes that culinary school students can prepare all year long.
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.
Nanaimo bars: Bring a Canadian favorite to your table
Boulder culinary students interested in expanding their pastry menus, or just experimenting with new international cuisines, should try their hand at making this delicious Canadian classic.
How To Make A Gingerbread House
If you’ve ever purchased one of those store-bought gingerbread decorating kits, you understand how they often leave much to be...
Classic winter holiday baked goods to add to your arsenal
Learn some new holiday baked good recipes that will be sure to delight and surprise a wide variety of diners.
Fighting food waste in your kitchen
Food waste is a major concern for restaurants, and there are a number of effective ways to address it.
America’s Test Kitchen Podcast ‘Proof’ Busting Food Myths
Have you ever wondered how it’s possible you know what certain things taste like without ever having tested them? How...
Bring these holiday movie classic dishes to your menu this year
'Tis the season to bring some holiday cheer to your menu!
Usher in the holiday season with Italian-inspired Christmas pastries
The holiday season offers many opportunities for home and professional bakers alike to offer a variety of Italian pastries to friends and customers.
7 Denver Chefs Join Escoffier Panel Discussion at “Making The Cut” Event
Active students and alumni gathered at Under The Sun Eatery and Pizzeria in Boulder, CO on September 26th, 2018 for...
Bread bowl basics: Making edible dishware work for you
Austin culinary students would be wise to include this option on their menu, but first, they need to understand the basics of the bread bowl.
Crafting a special holiday menu for your restaurant
Here are some pointers for online culinary students students to keep in mind as they plan for this holiday season.
Modern dessert and drink pairings to keep in mind
This year, Austin culinary students should explore the magic that is an effective drink and dessert pairings.
How To Make Pumpkin Cheesecake Brownies
When it comes to throwing a successful holiday shindig, it’s often less about the big meals and more about tasting...
Dear avocados, is there anything you can’t do?
Avocados can be salty or sweet, smooth or chunky, fried or frozen, but they can't be beaten.
Nontraditional pie crusts to dress up your dessert menu
Pie crusts aren't only made of pastry dough. Use this advice to experiment with a variety of other pie crusts that can punch up a number of different recipes.
Avoiding color overload: These bakery treats get back to basics
The unicorn food trend will continue to have a place for some time to come, but there are plenty of less-garish desserts to incorporate in your repertoire as well.
The Fool’s Gold Loaf: A true culinary curiosity
If you take only one thing away from the Fool's Gold Loaf, let it be this: PB&J has potential to be much more than a basic sandwich.
The versatility of laminated dough
If you're an online culinary student who isn't already cooking with laminated dough, you should be.
Delicious Brazilian foods that will spice up your menu
Online culinary students who venture beyond Brazilian beef and "wonderfruits" will find many more exciting dishes.
The rise of ruby chocolate
For now, ruby chocolate is an exotic novelty. In six months to a year, though, it could be a bonafide culinary staple right alongside white, milk and dark chocolate.
Healthy desserts that taste unhealthy
Boulder culinary students interested in accommodating a wider range of dietary needs can learn something from these relatively healthy desserts.
Escoffier Leads Special Induction for America’s Test Kitchen Celebrities
America’s Test Kitchen personalities Julia Collin Davison, Bridget Lancaster and Jack Bishop became part of one of the most prestigious...
How To Make Chocolate Pumpkin Pie
If you didn’t think pumpkin pie could get any better, you probably didn’t know you could add chocolate. And bourbon...
Pickling is for more than just cucumbers
Pickling is most commonly associated with cucumbers, but the process yields delicious results from a variety of fruits and vegetables.
Austin Campus Named 2018 School of the Year
The Austin, Texas campus for the Auguste Escoffier School of Culinary Arts recently received the 2018 “School of the Year”...
Crisps and crumbles that keep customers coming back
Crisps and crumbles are not difficult to make, and your customers will just keep coming back for more.
Lettuce-less salads? Let us show you how lovely they can be
Salads classically come with some kind of lettuce as the base, but there are many different variations providing similar yet exciting flavors and none of that specific leafy green.
Fall for fig pastries this season
Figs fit into a variety of baked goods and pastries, and fall is an especially good time to utilize their flavor in many different application.
Chowders: The Hearty Soup for Cool Fall Temperatures
There's no wrong time of year to eat a rich, tasty chowder, but there is a best time: fall and winter.
Mustard: An ancient condiment with modern appeal
Mustard as a food dates back to ancient history and remains a popular condiment and ingredient in dishes from ballpark hot dogs to barbecue sauces and schnitzels.
Seafood bakes and boils offer eaters a unique thrill
Seafood bakes and boils allow chefs to combine a variety of flavors in unique ways and serve up an exceptional, easily shared dish to groups of customers.
Street food–inspired dishes that will spice up any menu
Street food exudes an essence of simple joy; bring that sentiment off the street and onto your menu with these street food–inspired dishes.
Finding new frosting flavors to liven up cakes and more
Frostings take many forms beyond the classics like chocolate and vanilla. Culinary arts students can use these examples for inspiration developing their own unique frosting flavors.
