Lausanne, March 20, 2026 - EHL, the leading education institution in hospitality and management since 1893, announces the launch of a new Associate Degree in International Culinary Arts, Fine-Dining ...

The Culinary Institute of America (CIA) has named four industry veterans to its Board of Trustees. Their expertise spans ...

Howell High School’s Culinary Arts Program is giving teenagers real-world kitchen experience and a shot at statewide ...

New academic offerings reinforce the university’s commitment to environmental stewardship, climate resilience and ...

Marking its fifth year, St. Thomas University (STU) will host the Annual Fashion, Food and Wine Showcase celebrating the intersection of fashion, culinary arts, and hospitality through student-led ...

Before you can bake sourdough bread you need a to make a starter. All you need is flour, water, and a little bit of patience ...

Chefs in Arizona are using native Sonoran Desert ingredients to create unique dishes and educate the public. Climate change is threatening native crops, pushing them to their evolutionary limits due ...

Switch up your next kebab dinner by putting those skewers to the side. Instead, you can make kebabs on a sheet pan and add all kinds of creative side options.

The impressively pedigreed head chef at Holy Cross talks about the heyday of Boston's fine dining scene and his love of chain ...

Rodolfo “Rudy” Acuña, a pioneering political activist, academic and historian who founded one of the first Chicano Studies ...

California and Texas disclosures for CIA campuses, including approvals, reports, performance data, and key resources for ...

Canned foods are an integral part of many people's diets and can be very healthy, despite common misconceptions. According to the University of Maine, canned foods not only retain nutrients, but ...