Diners are embracing alternative meats in their quest to find health during the pandemic and beyond.

By Lisa Parrish, GMC Editor

More than 10 regional one-day workshops are planned for local culinary instructors around the country.

By Lisa Parrish, GMC Editor

Blind tasting gluten-free, sugar-free, egg-free brownies spark discussions about the benefits of modifications due to nutritional requirements.

By Dr. Jennifer Denlinger, CCC, CHEP

Chef Adam Weiner provides instructors with game and discussion ideas for engaging students from the first day.

By Adam Weiner, JD, CFSE

Creating a new post-pandemic normal that doesn’t feel normal.

By Paul Sorgule, MS, AAC