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Making crepes suzette
One of the most famous pastry dishes in the world, Crepes Suzette is a classic French dessert.
Maryland's Smith Island Cake
Maryland is one of only a handful of states that have passed a legislative bill nominating a state dessert.
Culinary Blogging: A growing trend.
Hello, My name is Patrick Dever; I am a culinary arts student at Auguste Escoffier School of Culinary Arts in...
Fast food isn’t about the speed anymore
Online cooking school students will be happy to know that taste is making its way to the forefront of the consumer's mind.
Street Food of the Philippines
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner There are two seasons in the Philippines: rainy season and summer...
Second amendment-themed restaurant brings flare to Colorado culinary scene
Students of culinary arts programs who are looking for an innovative idea for a restaurant need not seek any further than Shooters Grill in Rifle, Colorado.
TheBigWonderful food competition
Culinary academy students in the area are sure to taste a few inventive dishes if they attend TheBigWonderful during the summer.
The Trouble With Truffle Oil
By: Ryan Hodros, Culinary Arts Student Our class had our regional cuisines practical this past week, and a pleasant side-effect of...
Cajun vs. Creole
The food culture of southern Louisiana is the result of a diverse mix of cultural influences over hundreds of years.
Mind tricks of the restaurant trade
There are many tricks that restaurants employ when crafting their menus and some are difficult to weed out, even for those learning to cook online.
The New Drinker’s Guide to Beer (Part One)
By: Ryan Hodros, Culinary Arts Student I’ve been a beer reviewer for a little over half a year, but I’ve been...
Harvard students create Spray Cake
Culinary arts programs with an emphasis on science continue to be popular as the field of molecular gastronomy remains popular on the foodie scene in the United States.
Michelada: The bloody mary's Mexican cousin
Fans of the bloody mary rejoice, there is a new tomato-based cocktail in town.
Second-ranked restaurant in world headed to Texas
Members of Austin's culinary arts programs may want to turn their attention to some other Texan cities, as one of the most highly ranked restaurants in the world will be making stops in both Houston and Dallas in early August.
Featured Farm: Carrie’s Clucks
By: Helena Stallings, Culinary Arts Student The Farm to Table Experience is one of the main aspects of the culinary curriculum...
New craft brewery opens in Boulder
Culinary academy students in Colorado should take note: On Monday, July 11, Boulder officially added one more craft brewery to its already burgeoning beer scene.
New restaurant to open in Hotel Boulderado
Since it first opened over a century ago on New Year's Day in 1909, the Hotel Boulderado has seen a chain of restaurants operate inside its walls.
Boulder gets paleo-friendly restaurant
Those looking for a more paleolithic take on dinner might want to try out one of Boulder's newest restaurants, the Blooming Beets Kitchen.
The U.S. could lift the ban on haggis
Allowing haggis back into the country could make the dish one of the next big staples of foodie culture, a new challenge for those in culinary arts programs and established chefs alike.
Supercomputer cooking
This year at South by Southwest (SXSW), an annual festival of music, food and culture held in Texas, IBM brought an unexpected innovation to the table.
Taking a Risk in Catering
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner I was a banker for over ten years and that changed...
How to Cover a Cake in Fondant
By: Helena Stallings, Culinary Arts Student In the Pastry Industry fondant is one of the most common staples in the kitchen....
Saskatoons make their way to Michigan farms
Perhaps the next interesting ingredient you'll find in a culinary arts program is only recently being utilized in the United States.
Growing and trading sustainable foods
Because you want to cook sustainable dishes for your online baking courses, you'll have to look for local and organic ingredients.
Knowing Your Limits in Culinary School
By: Ryan Hodros, Culinary Arts Student In the past five days, I’ve written somewhere around ten thousand words, gone to three...
Food will likely never be a victim of lifehacking
A continued growth in culinary arts programs and the farm-to-table movement make it extremely unlikely that Soylent will be embraced on a large scale.
Can vs. bottle
When you're buying a soda, juice or beer, do you find yourself always choosing a can or a bottle?
Spices and the age of exploration
As a student of online cooking courses, you may have a difficult time imagining your life without access to spices.
Sales of frozen foods turn cold
The rise of online cooking courses, fair trade foods and farm-to-fork restaurants may be coming at the expense of more traditional American staples.
Trends in Art and The Culinary Industry
By: Ryan Hodros, Culinary Arts Student In any artistic industry, one of the more frustrating things for those trying to break...
How To Crumb Coat A Sponge Cake
By: Helena Stallings, Culinary Arts Student After your sponge cakes have been pulled from the oven and had time to cool...
Greenberg’s ‘American Catch’ provides commentary on local seafood
Maybe you're a seasoned veteran when it comes to skills in the kitchen, or perhaps you're just starting to learn to cook online.
A Taste of Home
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner Come with me on a culinary journey home to the Philippines,...
The most extreme restaurants in the world
Those that tire of hum-drum, run-of-the-mill chain restaurants can take a walk on the wild side at any of these extreme dining experiences.
Lettuce in space: A greenhouse odyssey
NASA has been developing an on-board produce-growing system called Veg-01, or "Veggie."
Cleansing the American diet
Students of culinary arts programs know the benefits and pleasures of creating and enjoying home-cooked meals.
Naturally Unnatural
Online culinary colleges, farm-to-fork restaurants, the rise of foodie culture; the evidence is all around us.
New CNBC show invests in restaurant entrepreneurs
Chef and restaurant operator Tim Love has teamed up with restaurateur Joe Bastianich to produce a new show for CNBC called Restaurant Startup.
How To Make Sponge Cake
By: Helena Stallings, Culinary Arts Student In the first of a four video series with Pastry Chef Ashlea Tobeck is ‘How...
More parents readily paying organic premium
Perhaps it's attributable to the recent expansion of food education and online chef courses; a recent study found that more and more parents are willing to pay premium costs for organic food when shopping for their households.
