The pastry layered in thin dough, stuffed with sweet and savory fillings has been baked for more than 600 years.

By Lisa Parrish, GMC Editor
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Class-by-class breakdown of how to organize a cold food exploration class.

By Daniel M. Pliska
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New research reveals growing emphasis on employee health and well-being.

By Deborah Popely, DBA, Kendall College National Louis University
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Eight culinary education leaders, one college student, and one foodservice business recognized for innovative approaches and positive impacts on culinary education.

By Lisa Parrish, GMC Editor
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Spark creativity with fresh mangos by linking education with trend and recipe innovation.

By Chef Rob Corliss, All Things Epicurean
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