The often overlooked or underappreciated art of braising gives students a new tool that will serve them well, long after class is over.

By using Filipino cuisine in your courses, you will help students master the five flavors of taste.

Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.

Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.

We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.