LibGuides: Culinary Arts: Online Resources

Resources

Asian-Style Grilling

Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes—including beef satay and yakitori chicken—you’ll end with Korean barbeque short ribs.

The Everyday Gourmet: Baking Image of a ramekin of creme brulee with 4 blueberries, a respberry and a sprig of mint. Pastries and Desserts

Get a quick, easy, and comprehensive guide to the fundamentals of baking like a professional with The Everyday Gourmet: Baking Pastries and Desserts. These six lessons invite you to join Chef Stephen L. Durfee as he gives practical tips and insights on baking anything. Filmed on site at the CIA’s Greystone campus in Napa Valley, this series is suitable for novice and master baker alike. (6 episodes)

The Everyday Gourmet: Essential Secrets of Spices in Cooking

Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. In Essential Secrets of Spices in Cooking, join Chef-Instructor Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. (6 episodes)

The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef’s insight into tips, tricks, and secrets that will elevate any dish from good to great. (24 episodes)

Herbs and Spices - Flavor on Demand

Delve into the subtle complexities of herbs and spices. You’ll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and meats; and watch how to make an herb chutney, a roasted tomato and saffron vinaigrette, and a spice rub.

Food Politics
Marion Nestle, a senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General’s Report on Nutrition and Health, blogs about food and politics. Many of her posts offer concise summaries of current research articles or published data.
Johns Hopkins Center for a Livable Future
The Johns Hopkins Center for a Livable Future works with students, educators, researchers, policymakers, advocacy organizations and communities to build a healthier, more equitable, and resilient food system.
Nation's Restaurant News
Restaurant industry news, data and analysis on menu, marketing, operations and financing trends to senior decision-makers.
Oldways
A nonproﬁt food and nutrition education organization, with a mission to inspire healthy eating through cultural food traditions and lifestyles.
Southern Foodways Alliance
The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.

Food Safety - Center for Disease Control (CDC)
Information from the Center for Disease Control on issues related to food safety - this covers everything from food borne illnesses and their symptoms to preventative measures and educational materials.
Food Safety
A website managed by the US Department of Health and Human Services. This site provides information such as recalls, outbreaks, and how long your refrigerated food stays good if your power goes out.
U.S. Food and Safety Administration
Codex Alimentarius
Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in food trade.
International Food Additives Council
The International Food Additives Council (IFAC) is a global association representing manufacturers and end-users of food ingredients, including food additives. Founded in 1980, IFAC strives to promote science-based regulation and the global harmonization of food ingredient standards and specifications.

American Culinary Federation (ACF)
A professional offering education and programmatic accreditation and certification for chefs and cooks
Institute of Food Technologists
Organization for those interested in food science and technology. Check out their Career Center with information on the profession, professional development resources and job postings.
National Restaurant Association
Home page for the leading business association for the restaurant industry.
Research Chef's Association
A professional community for culinologists, food research and development.

Milk Street Radio
From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.
The Splendid Table, The One Recipe, and The Weeknight Kitchen
Three different podcasts from American Public Media.
The Sporkful with Dan Pashman
Since launching in 2010, The Sporkful has won two James Beard Awards and two Webby Awards for Best Food Podcast. Each week on the show we use humor and humanity to approach food from many angles, including identity, culture, science, history, economics, and lengthy debates on the best way to layer a PB&J. We like to say The Sporkful is not for foodies, it's for eaters.
Gravy
This podcast is all about original narratives from the world of Southern cuisine. Created by the Southern Foodways Alliance, Gravy covers some of the more diverse aspects of the history behind Southern cuisine, from Mahalia Jackson’s Glori-Fried Chicken to the blend of Mexican cuisine in Arkansas. You’ll visit Alabama and the Carolinas, hear from Floridian Cuban Americans, and talk about tempeh with Indonesian immigrants in Houston.
The Food Chain
Produced weekly by the BBC, The Food Chain “examines the business, science and cultural significance of food, and what it takes to put food on your plate.” Ruth Alexander, a senior journalist for the BBC, is the presenter (they don’t refer to her as a host).
At 300 episodes and counting, this cerebral podcast covers a lot of ground, including pesticide exports, the rise of private chefs, and whether the right foods can help you live to 100.
Radio Cherry Bombe
This podcast is a must-listen for women in the culinary industry. Each week, host Kerry Diamond features female chefs, bakers, entrepreneurs, and other creatives who are shaping the future of women’s role in the industry.