For generations, children and workers carried their noon meal in all manner of contraptions from animal skins to gourds, from wicker to oilcloth.

Read about Kodie Engel, culinary arts management degree student at The Culinary Institute of America.

What secrets do our world-class faculty conceal? What do they fill their days with when not in a classroom or kitchen teaching? Well, the secret is out.

  At seven on a warm June morning, we all dashed to our stations in our menu development class carrying our three-year-old knife bags and wearing our

Try these 3 Labor Day cocktail drink recipes to celebrate your end of summer. CIA recipes make it easy to enjoy these fresh drinks on hot summer days.

"The best thing I love about this college is the constant pursuit of providing what we need as students and chefs to succeed."—Steven Lyons.

Get to know Timothy Michitsch, CIA culinary arts alumni who took his CIA education and became a teacher.

“The CIA has the most appealing program and offers the most hands-on experience."—Rafael Costa, CIA culinary arts alumni.

Making a difference in the world through food. It’s not just a lofty goal; it’s a driving passion for the students in the Applied Food Studies program.

South America’s largest country, Brazil is an amalgam of peoples, cultures, and flavors.

Originally, Andrea’s goal was to become a chef but CIA's Introduction to Wines class opened up a new world of possibilities. Read about her journey.

  What’s one of the most popular hangouts on the CIA campus? The Student Commons, for sure. The residence halls, definitely.