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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
Knowing Your Limits in Culinary School
By: Ryan Hodros, Culinary Arts Student In the past five days, I’ve written somewhere around ten thousand words, gone to three...
Can vs. bottle
When you're buying a soda, juice or beer, do you find yourself always choosing a can or a bottle?
Trends in Art and The Culinary Industry
By: Ryan Hodros, Culinary Arts Student In any artistic industry, one of the more frustrating things for those trying to break...
Greenberg’s ‘American Catch’ provides commentary on local seafood
Maybe you're a seasoned veteran when it comes to skills in the kitchen, or perhaps you're just starting to learn to cook online.
A Taste of Home
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner Come with me on a culinary journey home to the Philippines,...
The most extreme restaurants in the world
Those that tire of hum-drum, run-of-the-mill chain restaurants can take a walk on the wild side at any of these extreme dining experiences.
Naturally Unnatural
Online culinary colleges, farm-to-fork restaurants, the rise of foodie culture; the evidence is all around us.
New CNBC show invests in restaurant entrepreneurs
Chef and restaurant operator Tim Love has teamed up with restaurateur Joe Bastianich to produce a new show for CNBC called Restaurant Startup.
Dai Due brings outdoor dining to Austin
Learn more about local agriculture at an Austin culinary arts program.
Food trucks may be safer than restaurants
A recent study indicates that food trucks may actually be safer than restaurants in terms of health code statutes and food preparation.
Mario Batali opened a production company
Famous chef, writer and television personality Mario Batali is bringing new focus to the young culinary movement in the United States.
Nick Offerman’s take on farm-to-table
Nick Offerman is primarily known as the mustache-toting, wood-crafting, snarky Ron Swanson on NBC's show "Parks and Recreation".
Austin chef leads culinary tour through Tuscany
Chef and restaurateur David Bull, owner of the highly acclaimed Congress Restaurant in Austin will be co-hosting a wine and food tour around the Tuscany region of Italy.
Balancing the Busy Schedule of a Culinary Student And Entrepreneur
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner Last week, Brendon & I volunteered as sous chefs in...
Three Months Into Culinary School
By: Ryan Hodros, Culinary Arts Student The third month of culinary school has come and gone, with a summer break and...
Sobering news: Hop harvest can’t stand up to expansion of craft beer market
According to The Brewers Foundation, the recent surge in micro breweries can be quantified to the tune of a 73 percent increase over the past five years.
"Peach" application offers new take on local food sourcing
The application allows farmers or wholesalers of produce, meat and the like to present their products in a 24/7 marketplace frequented by chefs, connoisseurs and other members of the cooking community.
Microgardens bring farm-to-table indoors
Farm-to-table practices can be challenging to adhere to in urban areas.
The Modern Evolution of Ice Pops
Spending a summer afternoon in a Texas culinary arts program might cause you to reminisce about the vibrant yellow boxes of Popsicles that came in three simple flavors: orange, cherry and grape.
Comfort of Culinary School
By: Ryan Hodros, Pastry and Culinary Arts Student As we move away from the baking and pastry portion of second block...
Texas High Schools Focus on Culinary Arts
A Texas culinary arts school might be the next step for a number of high school students in the area that are already learning the craft.
Discover The Elements of Bao
Bao, the traditional steamed and filled buns of China, has earned a large following in the last five years and shows no signs of slowing down.
Vegetarian sushi 101
Sushi is one of the most beloved traditional dishes in Japan and has a large fan base in the U.S. as well.
Two Months Into Culinary School
By: Ryan Hodros, Pastry and Culinary Arts Student So this is the end of my second month of the Culinary Arts Program,...
How to Fillet a Round Fish
By: Helena Stallings, Culinary Arts Student A round fish by definition in culinary school is a fish that swims upright through...
New Mezcal Bar Opens Above Whisler's
Cesar Aguilar, the bar manager at E. Sixth Street hotspot Whisler's, has quietly opened a small mezcal bar.
