The use of herbs and spices in traditional combinations is often the unique signature of global cuisines. For example, chervil and chives are common French herbs. The Natural Gourmet Center is now Health-Supportive Culinary Arts at the Institute of Culinary Education.

I've moved 23 times. From Peterborough to Poughkeepsie, from Tel-Aviv to Boston, from Vermont to Chicago, and eventually to New York City, where I sought the unique culinary training of Natural Gourmet Institute. I graduated from NGI with an extensive skillset and a new level of confidence. Then, it was time to pursue the big dream: making chocolate from scratch – from tree to bar, as it were. So I moved to Peru.

We are thrilled to collaborate with Dawn Perry, newly titled digital food editor (formerly senior food editor) at Bon Appétit magazine, on our Writing for Food Media Certificate Program, where students will learn to write and develop recipes appropriate for cookbooks, magazines and digital media. Dawn is a graduate of Le Cordon Bleu College of Culinary Arts at the California Culinary Academy and has worked as a savory and pastry chef. Read on to learn more about her background, as well as what it's like to be a food editor and what makes a great recipe.

As the temperature begins to drop, you may be wondering how to maintain a diet abundant in vegetables while still eating locally.