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Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.

The post Is tahini the new peanut butter? appeared first on Escoffier.

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Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.

The post Contemporary plating techniques appeared first on Escoffier.

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Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist. 

The post The cauliflower craze continues appeared first on Escoffier.

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From the peri peri chicken of South Africa to the rich nyembwe chicken of Gabon, African cuisines are poised to take the world by storm in the next few years.

The post The sun is rising on African cuisines appeared first on Escoffier.

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The Revolutionary Pair Partnered to Redefine Dining and Hospitality 130 Years Ago More than 130 years ago in France, a...

The post Auguste Escoffier Direct Descendent and Cesar Ritz Successors Convene at the Ritz-Carlton, Denver appeared first on Escoffier.

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Baking at high altitudes means potentially making a number of adjustments, but the issues that occur at 3,000 feet and above are entirely solvable.

The post Baking elevated cakes at high altitudes appeared first on Escoffier.

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Thai-rolled ice cream shops are opening left and right. For Austin culinary students who haven't had a chance to indulge in one of the city's many shops, here's a breakdown of this popular culinary curiosity.

The post Thai-rolled ice cream is coming to a shop near you appeared first on Escoffier.

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The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here's what you need to know.

The post Nonalcoholic cocktails continue to grow in popularity appeared first on Escoffier.

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After years of embracing low-fat and "lite," the pendulum has swung back the other way. Low-fat is out, and fatty is in.

The post Fats having a moment in the sun appeared first on Escoffier.

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Plating and presentation have nothing to do with food safety or taste, but they have a major impact on customers' perception of your food.

The post The art of food presentation appeared first on Escoffier.

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