Read about CIA graduate, Kersti Bowser. “I have a great career & business. The CIA gave me the fundamentals to be successful & adaptable.

Learn how to get grill marks on steak from CIA Chef Howie Velie.

"The campus itself is just drop dead amazing.

Read about Cory McPherson, CIA graduate. "The CIA puts you on such another level...put me at the front of the line with employers.

Read about Rene J. Marquis, CIA culinary arts graduate and veteran. Today Rene is one of the highest-certified chefs in the military.

The Coupe du Monde de la Patisserie competition to be held in Lyon, France in January 2013, is the baking and pastry equivalent of the prestigious Bocuse

Read about CIA wine graduate, Diane McMartin. “The professors really teach you how to be a good taster, how to taste in a very structured way.

CIA's Recipe for Irish Soda Bread If you're like countless others who anxiously await St.

Muffin Makeovers Dispel the Low-Fat-is-Healthy Myth One of the most romantic things you can do for your loved ones on Valentine's Day is to bring them

Sarah Feingerts from Irvine, California AOS Baking and Pastry, Spring of 2012 Yields: 6 individual serving cakes Cake: ½ cup Unsweetened Cocoa

Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes for Game Day While chili, ribs, and seven-layer dips are football standbys, why not consider impressing…

Think Outside the Can It's that time of year again...the time when bags of cranberries arrive on the shelves of our markets produce sections.