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Food Culture
Indulge in the rich tapestry of food cultures around the world. Uncover the authentic anecdotes behind diverse cuisines, traditions, and culinary practices that can shape global dining experiences.
New to choux pastry? Here’s what you need to know
Choux pastry dough is a key component of many dishes in French cuisine and beyond. Learn what makes this dough unique along with key tips for preparing it.
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.
