Serving sizes, individual tastes and other menu items served all contribute to portion control. Teach menu planning that doesn’t waste food, environmental resources and money. 

Recreating an institution’s culinary education means focusing on improving people's lives not just offering degrees.

With over 37 million Spanish speakers in the United States, the Idaho Potato Commission’s recipe database is even more appealing.

The FDA’s 2015 Dietary Guidelines redefine what is labeled healthy and almonds make the grade.

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?