Elizabeth Wittenbach, 25-year-old fifth-generation farmer, predicts future consumers’ taste for the crunchy, juicy, sweet apple.

By Lisa Parrish, GMC Editor

Winners showcased the power of umami in driving deliciousness at competition sponsored by Ajinomoto Co. and Umami Information Center.

The Smithsonian’s National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition beginning Oct. 25.

The versatile American pecan makes dishes wholesome and flavorful, no matter the culinary style. Whether chefs are looking to create meals that are gluten-free or plant-based, pecans provide nutrition and flavor people enjoy.

California walnuts are a unique and innovative choice incorporated into recipes and applications. While walnuts are commonly added into trail mixes and desserts or eaten as a quick snack, their greater potential should not be underestimated. In fact, the possibilities are endless when it comes to showcasing their flavor and versatility.

Peanuts are more than a ballpark snack or jelly accompaniment because of their culinary versatility and popularity in global cuisines. Here are some local and international applications for this loveable legume and reasons why chefs go nuts for peanuts.

Plant-forward applications utilizing nuts from a southern-style boiled peanut hummus to dairy-free walnut cream to pecan meal as a flavorful coating.

By Lisa Parrish, GMC Editor

Soups pouring into healthy and ethnic culinary trends.

The Journal of Culinary Education Best Practices seeks academic articles that center on the advancement of techniques, ideas, and innovations used in teaching culinary arts.

The acceleration era is here; slow and methodical doesn’t win the prize anymore.

By Paul Sorgule, MS, AAC