Crazy Salt contains a delicious combination of sea salt and spices, providing an all in one seasoning to sprinkle over your dishes. Use it to season everything ...

This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...

Last 30th November, Le Cordon Bleu Paris students had the privilege of taking part in a reception celebrating Scotland's bank holidays, Saint Andrew's Day.

“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat. When properly cooked, the chicken is ...

In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...

Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...

The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...

Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...

Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.

This International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world, including Le Cordon Bleu chefs in training, ...