The National Hot Dog and Sausage Council unveils new searchable hot dog ingredients guide

Turkey chorizo is ideal for chefs seeking to deliver more bold, ethnic flavors and healthier protein alternatives

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

Chef Jackson Lamb earns prestigious award for curriculum development and student study abroad trip.

Students will cook and learn within the historical and cultural contexts of southern Italy interacting with chefs, growers, and food producers in a truly immersive study abroad program.

Annual CIA student pizza cook-off contest features global flavors in award-winning pies. 

Millennials are choosing peanuts and peanut products for their nutritional benefits while enjoying them in sauces and smoothies. It’s not just PB&J anymore.

Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to one of America’s favorite mediums. Many popular restaurant menus around the country feature some variation of potato chips, from jalapeño kettle chips to truffled Parmesan chips to honey butter chips. Students can take the humble potato chip to innovative new culinary heights.

Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988.