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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
Spotlight: Oxford Gardens
By: Helena Stallings, Culinary Arts Student In the farm to table experience portion of the culinary arts curriculum, every week is...
Spotlight: Mountain Flower Goat Dairy
By: Helena Stallings, Culinary Arts Student With the birth of processed foods came the birth of our food allergy epidemic. Wheat...
Is The Farm to Table Movement Here To Stay?
By: Ryan Hodros, Culinary Arts Student A lot of folks will tell you that the farm-to-table movement is just another in...
British chef sets record for world's longest cooking demo
Spending nearly two days on your feet in a hot kitchen would intimidate even the most seasoned culinary masters, but Gareth Kyle, MasterChef winner and supper club extraordinaire, decided to take on that very challenge.
Bill Addison’s road to the 38
However, many chefs might not be aware of is Bill Addison's task of coming up with 38 of North America's essential restaurants.
The leaders of coffee’s third wave
The third wave is comprised of coffee roasters, chemists, baristas and enthusiasts looking to make the beverage as highly specialized and distinct as wine or craft beer.
The frozen daiquiris of New Orleans
Fruity, boozey and slushy, the frozen daiquiri is a summer staple in beach bars across the country.
PMG Wine Bar to open in Boulder
Emily Gold is the proud owner of the establishment, and she's certainly at no loss for experience in her role as sommelier.
Bookcliff Vineyards: Escoffier School’s Farm-To-Table Experience
By: Helena Stallings, Culinary Arts Student When most people see the word local or farm-to-table on a menu, they immediately think...
Bon Appetit announces best new restaurant nominees
The list of 50 nominees for Bon Appetit's 10 Best New Restaurants of 2014 has been released and unsurprisingly included three eateries taking off in Austin.
Gabrielle’s Garden helps Denver’s large food desert
By: Helena Stallings, Culinary Arts Student The definition of a food desert is an urban environment where it is difficult to...
Austin loves kimchi
Online chef courses are the perfect place to learn the techniques necessary to make kimchi at home.
The New Drinker’s Guide to Beer (Part Two)
By: Ryan Hodros, Culinary Arts Student In the past month or so, I released a new drinker’s guide to beer, outlining the...
The culinary tradition of Kyoto
The culinary tradition of Kyoto and the surrounding region is known as kyo-ryori?, and has the distinction of being one of the most refined cooking and dining styles in the world.
One of the oldest cheeses in France
One cheese that has stood the test of time is the French creation known as Pont l'Eveque.
Guide to Indian breads
One of the best ways of coming up with more creative recipes in the kitchen is to become familiar with different international ingredients and recipes.
Cooking with a blowtorch
The blowtorch has long been used to achieve that perfect caramelized crust on top of a creme brulee.
It’s shandy season!
During the sweltering days of summer, nothing refreshes quite like lemonade.
Enter the hybrid stone fruit
Now, thanks to science, fruit fans have a whole new category of produce to gorge themselves on.
The most controversial fruit in the world
Few fruits are capable of being as divisive and controversial as the durian.
Creating food culture
Some culinary arts programs have addressed the question of food culture and how it is created, however, in today's global society it is becoming increasingly difficult to understand what exactly the food culture of a specific location happens to be.
The most dangerous taste: red abalone
Online cooking programs may offer cooking instructions for various sea creatures, but you would be hard-pressed to find a red abalone recipe listed anywhere.
Tips for Cooking with Beer
By: Ryan Hodros, Culinary Arts Student A few weeks ago, I released part one of my multi-part guide to beer. While I’m still...
Farm Highlight: McCauley Family Farm
By: Helena Stallings, Culinary Arts Student One of the main challenges that faces culinary professionals looking to procure local produce is...
Is American cheese real cheese?
There is one type of cultured dairy product that seems to befuddle the average consumer more than any other: American cheese.
Touring Texas wine country
Just west of Austin, Texas lies the sprawling acreage of the state's Hill Country.
Taking a trip to beer camp
Some students enrolled in online chef programs will be pleased to know that if they miss the festival, they can still get the beer.
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.
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.
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.
