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Tag:
menu development
Find out how you can unleash your creative genius in menu creation! Dive into articles that cover the art of crafting menus that may captivate diners within the ever-evolving culinary landscape.
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.
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.
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.
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.
Amazing desserts made with vegetables
Vegetables are filled with natural sugars, making them excellent options for a dessert menu.
Making whoopie pies your customers will love
Here are a few tips for online culinary students to help them make whoopie pies their customers will keep coming back for.
How to use ancient grains in desserts
By expanding your range of possibilities to include ancient grains, pastry chefs and bakers can create memorable and unique desserts that will wow all.
Pretty in pink: Dress up these desserts with Himalayan sea salt
Himalayan sea salt is similar in taste to common table salt, but its flaky, pink appearance makes it a great way to add a visual punch to a variety of desserts.
Understanding the delicious versatility of cornbread
Cornbread can be sweet or salty, offering chefs a strong base off which they can provide a wide range of flavors and textures to their customers.
Savory pies have a place at your table
Savory pies are popular in many countries across the globe. With the right mixture of ingredients, you can thrill a variety of diners with your own creations.
How breading makes or breaks a meal
Here are a few bits of breading wisdom to keep your cuisine crumbly but not crummy, courtesy of the experts at our Boulder campus.
Summer soups to keep your customers cool
Soup may be a warm welcome on a chilly fall day, but that doesn't mean you should rule these meals out during the dog days of summer.
Fresh inspiration for appetizers
Appetizers can cover a lot of ground, so consider these new flavors and how to create your own to move past the most well-known offerings.
How to make pastry look amazing
Flavor isn't everything when it comes to perfect pastries. Texture, aroma and presentation all play a large role in attracting customers to a bakery.
Tarts, shortcakes and more desserts fit the feeling of summer
Summer's high temperatures lend themselves to certain desserts with a strong baking and pastry component, from strawberry shortcake to ice cream tarts.
Bring the taste of Hawaii to the mainland with these delicious dishes
Hawaii has long been a hotbed of culinary innovation and fusion, leading trends that spread to the mainland. Learn more about these dishes to help you further your education at culinary arts schools.
How chefs can capitalize on Austin summers
There are plenty of fun chances for future cooking professionals to enjoy Austin food and expand on their skills during the summer months, making the most of hot days.
How chefs can capitalize on comfort foods
Comfort foods appeal to a wide variety of customers, and this advice can help you
Uncommon herbs to spice up your dishes
By taking the time to familiarize yourself with some of these lesser-known herbs and getting inventive, you could discover the perfect taste for your next creation.
Bringing gourmet items to kids menus
Making your kids menu more exciting and adventurous involves a little work, but will definitely pay off as you expand the horizons of young eaters.
Website optimization tips for restaurant menus
Optimizing your restaurant's menu for online visitors is the first step in convincing them to visit your restaurant and come back in the future.
What can chefs learn about the “Beyond Burger” and other “bleeding” veggie burgers?
As any meat-lover knows, the perfect burger isn't just about the taste and toppings. Texture plays an important role, too.
How to pair water with your food and wine
Did you know there's an art to pairing water with dishes? The right water pairing will complement a dish and heighten your guests' experiences.
Why turmeric is becoming more popular
Turmeric has a long history in Asian cuisine and traditional medicine, but it’s been making huge inroads in American kitchens over the past couple years and culinary students should take note.
How chefs are including anti-inflammatories into their dishes
An anti-inflammatory diet can help people with a variety of medical conditions manage their symptoms while enjoying a variety of delicious dishes.
The newest meat cuts to liven up your entree
Consider straying away from the familiar steaks and trying one of the intriguing and innovative takes on your favorite protein that are currently inspiring buzz in professional kitchens across the country.
What is heme, and how is it reshaping the burger conversation?
One of the most promising developments in the pursuit of a more convincing stand-in for beef has been the use of heme, so cooking professionals should familiarize themselves with the latest advancements in burger science.
South American cuisine leads in new restaurant menu trends
To get ahead of a fast-growing trend, you should familiarize yourself with some of the key culinary traditions of South America and how these foods are prepared in U.S.
These specialty teas are taking over cafes and restaurants
Tea is a popular drink and ingredient that continues to inspire enjoyment in its fans.
What’s the next avocado toast?
Chefs everywhere are in search of the next must-have food to become a nationwide phenomenon, and these are some strong contenders.
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.
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.
