A bowl of tofu and bok choy

A Guide to Culinary School for Vegetarians

When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into

A chef expediting in the kitchen.

Understanding Restaurant Food Safety

“Food safety is fundamental to all areas of professional culinary arts,” says Lachlan Sands, President of the Institute of Culinary Education's Los Angeles campus. “From a philosophical perspective

A hand scoops cheesy pommes aligot from a pot.

Fundamentals of Cheese: French Cheeses with Culinary Applications

This makes a certain degree of sense when you consider the most famous cheeses from both Italy and France. While Parmigiano-Reggiano and Pecorino are perfectly excellent to snack on in their own right

A plant-based meal.

What’s the Difference Between Plant-Based and Vegan?

Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however

A server holding a menu

How to Start a Career in Hospitality

Hospitality careers can be extremely rewarding, as well as lucrative, for those who are drawn to the industry. “A hospitality career demands dedication, hard work and a genuine love for serving others

A grilled cheese sandwich on a plate.

5 Best Cheeses for Grilled Cheese

Bread and melted cheese are foundational components of meals throughout the world, from Welsh rarebit to French croque madames, Swiss fondue and Georgian khachapuri, not to mention the universally

Mixed heirloom tomatoes sit on a metal plate

Ingredient Spotlight: Tomatoes

If you’ve ever spent even a little time at the farmers' market, you’ll know that August is all about tomatoes: cherry tomatoes become little bursts of tomato candy, heirloom varieties are worthy of

Vegan burgers sit on a wooden cutting board

Tips from Vegan Chefs for Grilling Meat Alternatives

Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two

Fresh mozzarella, tomatoes, onions, pasta and garlic sit on a wooden surface

Fundamentals of Cheese: Cheese Seasonality

If not quite immortal, the very nature of cheese is indeed to decrease the water content of dairy, making it stable, edible and enjoyable well beyond its capabilities in a fresh state, but cheese does

A selection of fruits and vegetables on a white background

What is the Difference Between Fruits and Vegetables?

When it comes to which superstars of the food pyramid qualify as either fruits or vegetables, you'll be perhaps chagrined to learn that the answer isn’t often very simple. There’s a lot of either

Multiple types of cheese a fruit sit on a black stone board

Fundamentals of Cheese: Understanding Cheese Pairings

At its core, cheese is salty and fatty, two aspects that make it especially friendly when it comes to finding partners in both beverages and other accompaniments, as salt and fat both amplify flavor

A plate of barbecued meats, bread, coleslaw, pickles and mac and cheese

For Many Black Chefs, Juneteenth Means Barbecue

Juneteenth, a contraction of the words "June" and "nineteenth," commemorates the date of the emancipation of slaves in Texas in 1865, with the arrival of the Union army to issue the order and to

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