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Yuzukoshō, sambal and piri piri offer just as much heat and whole new levels of diversity. 

During this season, farms and gardens begin to harvest - which gives up-and-coming chefs taking online cooking courses a lot of great stuff to work with.

Add new dimensions of flavor to soup with fresh veggies, crunchy croutons and flavorful tortilla.  

Alligator, ostrich and pigeon pack just as much protein and present new challenges to chefs. 

All chefs should understand the ins and outs of the macrobiotic diet trend.

As a professional personal and private chef, Escoffier Online student Beth Volpe is already an established member of the culinary community. But after an inspiring seminar with the American [...]

The right tools and techniques can make shucking seafood a breeze.

There’s nothing worse than laboring over a hot oven during the balmy summer months. But guess what? With so many no-bake deserts out there, like this no-bake cheesecake, there’s no reason that [...]

The right burger often comes down to the right ingredients and an extra observant chef. 

Hay una razón por la que esta receta, que es tan antigua como Julio César, todavía está aquí hoy. Con raíces antiguas de Roma, pollo en vino es la encarnación de la cocina francesa. Su base de [...]