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.

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.