The idea of food kits moves from the restaurant sector into culinary education at Kendall College.

By Lisa M. Parrish, GMC Editor

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

Does anything scare new cooks more than gravy? And what to do when faced with a sweet potato AND yam? Chef Weiner explains preparing traditional Thanksgiving sides from scratch—and teaching it virtually.

By Adam Weiner, JD, CFSE