Changing semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.

By Lisa Parrish, GMC Editor
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Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.

By Lisa Parrish, GMC Editor

Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.

By Lisa Parrish, GMC Editor

Discover what it takes to become a flavorist and ideas about retooling culinary education post COVID-19.

By Lisa Parrish, GMC Editor

View practical and informative virtual lessons on baking with raspberries from five top New Orleans chefs and NOCHI Culinary Instructor Zak Miller.

By Lisa Parrish, GMC Editor and Washington Red Raspberry Commission