Culinary arts

Different types of knives for different tasks. Set by Tasty.

Sharing the notes/recipes from culinary school, the very ones that students paying $50k are getting (from Le Cordon Bleu of Pasadena, CA) - behgopa

Last week was my final week of culinary school. For the past 12 weeks I’ve learned so many things, from basic vegetable prep, to stocks, fish, meats, and pastry. I learned an incredible amount in the short time period, and could not be more thankful and enthusiastic about the whole experience. Here are the top ten things I learned in culinary school.

A year later, here are the things that I still do every time I get into the kitchen.

These five basic sauces, classified by French chef Auguste Escoffier, can be enjoyed as is, but they can also serve as a starting point for a variety of other sauces used to complement countless dishes.

Professional food stylists share their easiest tips for making your home-cooked food look magnificent in photos and IRL.

Your ultimate grill guide, with some help from our friends at @lavatools .

Lesson #1: You don’t have to be a professional chef to cook like one at home.

Know Your Knife Cuts [Infographic] from Food Network