“At the CIA, you learn so many reasons why you do certain tasks in the kitchen, what’s most efficient, how to work clean, & how to multitask," says CIA graduate, Brook Harlan.

Have you ever had a piece of meat that was extremely dry? Most of us have a memory of when our mom would say “we’re having chicken for dinner”—this often

There is one feeling in the kitchen that never goes away, even when you have had a great day.

Squash is as American as apple pie, so why isn’t this delicious, healthy, and versatile ingredient as prominent at our Thanksgiving tables? There are so

To support the various lessons and discussions that we were having in our Applied Food Studies class regarding minimum wage as it pertains to the

For many of you, “cooking with wine” may mean holding a wooden spoon in one hand and a wine glass in the other.

According to a classic rock song, you know you’ve made it when you get your picture in “the Rolling Stone.

These flavorful holiday non-alcoholic drinks, or what we call, “mocktails”, from the CIA’s beverage experts are perfect for adding some pizzazz to your holiday party beverage menu.

"I’ve made so many connections and have never met a fellow alum who didn’t happily share their experience and offer assistance.

"The CIA has provided me an extensive knowledge of baking and pastry arts as well as culinary science, so I feel confident in my ability to excel in either a pastry or science setting," says CIA culinary science student, Kaitlin Egloff. Read her culinary story.

What’s the key to a perfect pie…the crust or the filling? When it comes to judging the ideal slice, the deciding vote often hinges on the crust.

Knife skills are among the most important skills a cook learns. Good ones can save you time (by making you more efficient) and money (by reducing waste and enabling you to use less-expensive whole products rather than pricier prepared items).