People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.