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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.
The top 2018 food presentation trends everyone should know
Explore some of the current presentation trends showing up on tables across the country and you may discover a spectacular idea for your next creation.
March 16, 2018
Cauliflower pizza crust, and other versatile uses for cauliflower
Try these approaches to preparing cauliflower and you’ll soon see that there are endless ways to put your produce to work.
March 15, 2018
Alternative ‘butters’ that are peanut allergy friendly and totally delicious
Two of the most common food-related allergies involve tree nuts and peanuts. Chefs can use peanut butter substitutes to cater to a broader audience.
March 13, 2018
Rethink farm-to-table with these trends we’ve seen in 2018
Farm to table is now an umbrella term of sorts for a variety of trends.
March 8, 2018
What foods to pair with 2018’s NYT best-sellers
Here are some exceptional pairings that will provide ample food for thought
March 7, 2018
What is the tacro?
Chefs often focus on using perfectly honed techniques and fresh ingredients to capture the potential of a classic dish. A delicious new combination of beloved comfort foods looks poised for explosive popularity: the tacro.
March 6, 2018
You can pickle that?
A new food trend is popping up in stores, restaurants and home kitchens: pickles, and not of the common cucumber variety. Pickled fruits and vegetables of all kinds can be pleasing additions to a dish.
March 5, 2018
Networking tips for aspiring chefs
Networking is important in every field, but in the culinary world it's especially vital. Practical career advice can help you make the most of new opportunities.
February 21, 2018
Mighty vegetable medleys that make super sides
A vegetable medley makes a simple but satisfying addition to dinner by bringing a welcome mixture of colors and flavors to the table.
February 19, 2018
What makes a Buffalo wing zing?
Follow these tips to ensure the perfect combination of crispy exterior and bold, spicy flavor.
February 19, 2018
Infuse spirits in-house for one-of-a-kind flavors
Infusing your own spirits is one way to open up fresh and delicious possibilities for drinks.
February 13, 2018
Why Israeli food is considered ‘cuisine of the year’
Israeli food may be a major restaurant trend in 2018, thanks to the wide variety of dishes and influences involved in its development.
February 7, 2018
How to craft the perfect catering menu for corporate events
Chefs can leave everyone at a corporate event satisfied with a varied menu full of tasty entrees and appetizers, achieving positive word-of-mouth and repeat business.
February 6, 2018
3 traditional Finnish foods you need to try
Once you’ve tried these items for yourself, you’ll want to dig deeper into Finland’s rich culinary heritage.
February 5, 2018
How to Whole30-proof a portion of your menu
One such diet plan is the Whole30, a popular short-term diet that changes the way eaters think about food. Here are some tips on how to craft a Whole30 compliant menu.
February 2, 2018
This is not that: Quick substitutes to try in 2018
By trying new combinations and seeing the results, you may even find that you prefer certain recipes with substitute ingredients.
January 29, 2018
Steak sandwich or Philly cheesesteak? Important decisions to consider
One of the many endless yet important decisions restaurateurs or chefs may have to make comes down to a simple question: Steak sandwich or Philly cheesesteak?
January 29, 2018
Satisfying increased customer cravings for fruits and vegetables
Using more fruits and vegetables on your menu is in line with general customer sentiment, meaning your restaurant appears relevant and responsive.
January 26, 2018
Hyperlocal: The newest menu sourcing trend
What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.
January 26, 2018
Planning ahead: Getting the most out of prep work and slow shifts
Successful chefs stay organized and plan ahead so they’re ready when the kitchen turns into a hive of intense activity.
January 26, 2018
The most popular burger trends
By staying on top of the latest trends, you may discover ideas for creating your own ultimate burger, like more creative toppings.
January 25, 2018
Ciders in slow-cookers: How to survive winter
Cider has been a part of meals for millennia, and you can offer exciting, modern versions of this classic drink to your customers.
January 23, 2018
What is “cowboy cooking” and what can chefs learn from it
When cowboys were hungry, they either needed to prepare dinner themselves or look around for the nearest chuck wagon. Here's what professional chefs can learn from life on the range.
January 22, 2018
Gut-health cuisine popping up at restaurants everywhere
Today, many chefs are striving to meet the needs of diners by developing new dishes that are both tasty and promote gut health.
January 19, 2018
Simple foodies: Why minimalism is making a comeback
Many food enthusiasts have realized that with fresh ingredients and creative flavor combinations on the menu, there’s no need to overcomplicate a recipe.
January 17, 2018
Food tourism: A new industry thrives
Chefs and culinary academy students who explore the thriving industry of food tourism may find their own chances to take part.
January 10, 2018
Why savory and sour are supplanting sweet tastes
Think about how you can harness the power of savory and sour ingredients when crafting intriguing dishes.
January 8, 2018
Taking a fresh spin on your breakfast offerings
If you’re looking for a way to step up your breakfasts, give one of these delicious recipes a try.
December 22, 2017
What clarified butter can do for your kitchen
Once you learn the steps to clarify butter, you can use this versatile cooking fat in a wide range of delicious recipes.
December 21, 2017
Effective strategies for sourcing local ingredients
Follow these strategies to get the best results from working with local ingredients.
December 18, 2017
Katsu, a novel approach to the classic cutlet
Katsu is made with a thin slice of meat that's breaded with panko.
December 15, 2017
Clam chowder wars: Variations of this popular yet divisive dish
For many culinary arts students, clam chowder may prove to be a deceptively complicated dish.
December 14, 2017
Creating meaningful menus for special occasions
Menus for special occasions are an exciting opportunity for chefs and culinary students alike.
December 12, 2017
3 ways to use ginger
If you have an arm of ginger on hand, put it to good use in one of these recipes:
December 11, 2017
Crafting winter holiday specials that stand out
Creating a distinctive take on holiday favorites could be just the ticket to get diners excited about your offerings this winter.
December 7, 2017
Comforting soups you may not have heard of
As winter brings chilly weather to Austin, culinary students might begin to seek out soup and stew recipes to warm them up.
December 6, 2017
How Restaurants Can Give Back to Their Communities
How many ways can you donate in 2018?
December 6, 2017
How to get the most out of winter vegetables
The colder months are a great opportunity to explore the flavors and textures of favorites like root vegetables and squash in your dishes.
December 1, 2017
Two DIY recipes for smoked meat perfection
At the center of any good barbecue is an array of delicious smoked meats.
November 30, 2017
