You might be tempted to splurge on a fat, 10-piece block of kitchen knives, but a culinary instructor I spoke with begs you to reconsider. Specialty knives exist for a reason, and for advanced home ...

My advice for people entering the culinary world trying to find healthy and sustainable work is to trust your instincts and not settle for a toxic environment. When I started working in restaurants, I ...

LeeAnn Zubay’s love of hard-to-find, gourmet ingredients inspired the well-known Rochester foodie to launch “virtual playground” as a shop and as a place to share delicious stories about food and the ...

Whether you're a novice in the kitchen or just looking to spend less time laboring than years past, it's a perfect opportunity to take a semi-homemade approach to your dishes. With these tips and ...

Mise en place, a French culinary phrase meaning “everything in its place,” is a crucial practice in professional kitchens worldwide. This approach not only enhances efficiency and organization but ...

The CDC recently warned against washing raw chicken, and here's why. Stop trying to wash raw chicken, or in the case of Thanksgiving, turkey. The U.S. Department of Agriculture (USDA) issued a warning ...

Jo Anne Bernal, the new program chair of the Culinary Arts Department at Ivy Tech State College's Gary campus, regards all her experiences in a 25-year culinary career, as building blocks that led to ...