To help us understand where baking and pastry is headed, as well as where it came from, we caught up with Tom Vaccaro '85 to ask a few questions.

Using leftover Thanksgiving turkey is easy—you’ll crave leftovers with the help of these three Asian-influenced recipes.

I was cooking a Thanksgiving feast for 12 in my ill-equipped New York City apartment when my guests arrived and were drawn to my small kitchen...

One of the rising stars of this year’s pulses trend  is the chickpea, or garbanzo bean.

Read Jennifer Rice's story on how she worked against the odds and fulfilled her passion for food by attending the CIA for not 1 but 2 degrees!

Two seemingly unlikely groups have been spending time together. At first glance you can’t imagine why.

Do you want to get the perfect food shot? These tips will help everyone from the foodie Instagram-er to the up and coming food photographer.

Try CIA's Election Day Cake recipe. Try a piece of our Election Day cake, just like the kind early Americans ate on their way to the polls.

Here are thirteen ways that you truly know you are a student at The Culinary Institute of America.

Read about CIA culinary arts student, Adam Urankar. Adam is enrolled in CIA's ACE (advanced career experience) program. Learn Adam's story, read his advice.

Just in time for Halloween! For those of us old enough to drink, try one of our delicious Wine Gummy Bears & Pixie Stick Spritz Drink Recipes

There are many reasons the Hudson Valley is the place to be in the fall.