13 Irresistible Food and Drink Pairings - Escoffier Online
Bold bites, better sips. Get 13 fresh cocktail and mocktail pairings that make food-and-drink matching anything but boring.| Escoffier Online
Bold bites, better sips. Get 13 fresh cocktail and mocktail pairings that make food-and-drink matching anything but boring.| Escoffier Online
Our on-campus and online baking and pastry schools were designed for novices and professionals alike. Do what you love while earning an education.| Escoffier Online
In this online baking class we help you understand the role that buttermilk plays and identify different styles of biscuits, corn bread and soda bread| Escoffier Online
In this online cooking course we walk you through the process of creating juicy, grilled burgers and demonstrate tasty garnishes.| Escoffier Online
We share preparation and baking techniques that we learned first hand from a trip to France, that truly make an authentic baguette.| Escoffier Online
Different types of beer have various flavors and ideal pairings. Explore popular beer styles and what foods each one pairs well with.| Escoffier Online
Wondering how to make burritos? Check out these tips for creating flavorful and delicious burritos.| Escoffier Online
Online culinary and pastry arts degrees and diplomas. Online cooking classes for serious home cooks.| Escoffier Online
As Auguste Escoffier’s signature dessert, Peach Melba is as legendary a name as his own. And like Escoffier’s philosophy that simple is best—this dessert| Escoffier Online
Here are some beverages that pair great with your culinary academy dishes that will also help you beat the heat.| Escoffier Online
Soft cakes, chewy cookies, crusty breads—your choice of flour makes all the difference. Discover when to use all-purpose, cake, or bread flour for baking success.| Escoffier Online
By familiarizing yourself with recipes and applications for the most common kinds of fondant, you’ll be ready to take on a wide range of baking and decorating challenges.| Escoffier Online
While anyone can bake a cake or batch of cookies, many people are intimidated by the idea of baking an elegant pastry like the macaron.| Escoffier Online
Marzipan is as versatile as they come, being able to be used as an icing, a mold and as a candy in itself. Its thick nature makes it a great alternative| Escoffier Online
When someone thinks of classic French pastries, the eclair-in all its decadence-is often one of the first desserts that come to mind. The flaky dough,| Escoffier Online
You can’t bake perfectly moist and dense muffins at home without using the careful practice of the muffin method.| Escoffier Online
Learn how to balance salt, spices, acid & more to make every dish sing (and fix it when you go overboard).| Escoffier Online
Baking and pastry arts students can forget the desserts on Memorial Day.| Escoffier Online
Discover the art of buttery, golden-brown palmiers, the French pastry also known as elephant ears. Explore their history, variations, and online pastry classes to perfect your technique.| Escoffier Online
Perhaps the most famous of French desserts is the petit four. Learn more about its history, its variations, and how to make your own!| Escoffier Online
Curing meat is an ancient practice that has modern applications for preserving meat and enhancing color and flavor.| Escoffier Online
Looking for creative ways to add more omega-3 into your diet, but prefer something other than salmon? Check out this list of 15 tasty options.| Escoffier Online
Looking to upgrade your plating skills? Learn 4 tips the pros use to take your dishes from mediocre to marvelous!| Escoffier Online
Proper kitchen safety is important in professional as well as home settings. Explore ten essential tips for kitchen safety.| Escoffier Online
Learn how to make Espagnole Sauce – one of the 5 classic ‘mother sauces’ of French cuisine and explore the daughter sauces, as well.| Escoffier Online
How does one achieve a delicious French dish with such a complex flavor profile? It’s all in the spices that are used.| Escoffier Online
If you find French cuisine intimidating, the five mother sauces are a great place to start! These simple recipes open up a world of flavor for the home chef.| Escoffier Online
Before Auguste Escoffier, the modern restaurant as we know it today didn’t exist. Learn how the “King of Chefs” innovative legacy shaped the culinary world forever.| Escoffier Online
Spaghetti and meatballs is a classic dish, but its origins might surprise you. Find out more about the history of spaghetti and meatballs here.| Escoffier Online
What is minced garlic? What is garlic powder? What’s the difference? Are they interchangeable? Let’s dive into the details.| Escoffier Online
Velouté sauce – considered the original ‘mother sauce’ of French cuisine – is the base for countless recipes. Learn how to make velouté and its daughter sauces.| Escoffier Online
A culinary arts degree from Auguste Escoffier School of Culinary Arts can help you enter the culinary industry or advance your current career.| Escoffier Online
The five “mother sauces” are considered the basis for hundreds of recipes – they’re a legacy Auguste Escoffier left for the culinary world.| Escoffier Online
Eat breakfast like an Italian with these pastries. Find out more about the most popular Italian breakfast pastries, and be inspired to try them out at home.| Escoffier Online
While wine is great to drink, it is also an invaluable cooking tool. Find out how to cook with wine.| Escoffier Online
Here are seven apps that can help you use up what you have in your fridge.| Escoffier Online
Sauce Tomat is one of the five mother sauces of French cuisine. Learn about the origins of tomato sauce and how to prepare a traditional version.| Escoffier Online
A cooking oil smoke point refers to the temperature at which the oil begins to smoke and degrade. Oil smoke points impact oil use as well as flavor.| Escoffier Online
Want to know the ins and outs of canning and preserving food at home? Find out in our detailed beginner’s guide.| Escoffier Online
Online cooking courses by America's Test Kitchen and Escoffier Online will expand your palette and grow your cooking and baking skills.| Escoffier Online
Learn about the history of cheddar cheese, including its origins in England and uses in modern times.| Escoffier Online
Looking for ways to use up that leftover chicken stock? Here are five ideas to help you make the most of your rich and flavorful broth.| Escoffier Online
Different cookware materials yield different results, so it’s important to understand what your pots and pans are made of to ensure your food turns out great.| Escoffier Online
Find out how to make a souffle so it comes out perfectly every time.| Escoffier Online
Your choice of bread can make or break that sandwich you’re assembling. Find out some of the best breads for sandwiches.| Escoffier Online
