Melek Dreams of Soup
The best food stories often begin with a simple dish.
The best food stories often begin with a simple dish.
Mike Lee shares four predictions for foodservice by 2035, from AI and sustainability to innovation, resilience, and the future of dining.
Taste and smell research highlights from Menus of Change at the Culinary Institute of America, covering health, food, and sensory science.
How food and nutrition can support healthy aging—highlights from the Food Is Life, Food Is Health conference at CIA at Copia.
Taste the California Walnut Ranch Dressing served at CIA's Food Is Life, Food Is Health conference—a creamy, plant-based favorite with fresh herbs.
Leah Botko shares how her K–12 district serves sustainable seafood at the Menus of Change Leadership Summit at CIA in Hyde Park, NY.
CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for May 2026.
CIA student Alejandro Quirino explores heritage grains and sustainability in Rethinking Tomorrow’s Food, a BBC StoryWorks series.
CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for April 2026.
Chefs and doctors collaborate to explore food as medicine, linking culinary innovation with healthcare to improve nutrition and prevent disease.
Research from Harvard and CIA helped launch culinary medicine, paving the way for Food Is Medicine as a national health strategy.
CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for March 2026.