Understanding Chocolate’s Nuances
The science of chocolate starts in the Cacao fruit trees and transforms the humble pod into a sweet ingredient nearly everyone thinks they know.
By Lisa Parrish, GMC Editor
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Baked Goods Featuring Raspberries Without Bleed and Full Coverage
Raspberries from whole to crumbles add rich flavor, vibrant color and nutrition to baked items.
By Washington Red Raspberry Commission
Pairing Pears with Autumn Baking Applications
Canned pears are convenient, cost effective and versatile when searching for fall baking ideas.
By Lisa Parrish, GMC Editor
Developing Research Papers
Instructing students on how to write clear, coherent and readable research papers while enjoying the process.
By Dr. Fred Mayo, CHE, CHT
The Proper Use of Cooking Thermometers
Chef Adam Weiner describes when and how to use instant read thermometers, probe thermometers and infrared sensors.
By Chef Adam Weiner, JD, CFSE
How Culinary Education Parallels Maslow’s Hierarchy of Needs
Culinary curriculum sequencing should mirror the progressive, sequential needs from survival to actualization described by Maslow’s theory.
By Paul Sorgule, MS, AAC
A Female Farmer with a Long Farming Heritage Looks Toward the Poultry Farming Future
Eleventh-generation farmer Jenny Rhodes discusses her pride in raising chickens and farming life.
By Lisa Parrish, GMC Editor
American Culinary Federation Announces Award Winners at National Convention
More than 1,200 chefs and students, the highest attendees in 10 years, experienced the industry-leading culinary event.
The Rise of Marketplace Fast Casual
Five things to know about the next step in the evolution of fast casual.