Not only is honey sweeter than sugar, it also softens baked goods and can extend a product’s shelf life. The National Honey Board’s Keith Seiz finds inspiration from honey.

A fall season favorite - apples – are falling off trees and into kitchen classrooms across the country. Consumers can expect more varieties with great health benefits.

Teach students how butter, buttermilk, cottage cheese, cream, sour cream and yogurt are essential to bakery products’ tastes and textures.

The often overlooked or underappreciated art of braising gives students a new tool that will serve them well, long after class is over.

Apprentices were extensively employed for generations through the Guild System. Should administrators come back around to the old structure?

Chef Adam Weiner describes how to control food waste costs at home with better planning and repurposing leftovers.

Dr. Fred Mayo discusses strategies of keeping your syllabus alive (and referenced) throughout the term.

Honey is trending from beehive to the bar. Learn about honey as an alternative sweetener in cocktails and non-alcoholic drinks.

A trip to the American Culinary Federation “Pastry Live” competition in Atlanta was a major success for Sullivan University Baking and Pastry Arts students, resulting in five gold medals.

Courtesy of the Florida Tomato Committee