The Chef’s Knife

For a chef, the knife is their most important tool.  And everyone else agrees -  at more than two million…

What is a Vegan?

A vegan is someone who practices a life in favor of animal rights. Vegans eat a plant-based diet free from…

Nuts and Legumes

What is a Nut? In botanical terms, a nut is classified as a fruit with an edible seed encased in…

Salty Concerns: Are You Eating Too Much Salt?

Salt has a Healthy History Salt has a long and important history. It has always been…

The Legend of Fannie Farmer and her Legacy

The legend of Fannie Farmer and her legacy.

The Origins of “Hors d’oeuvre”

The origins of “Hors d’oeuvre”. Another in long line of great articles by our resident writer here at Todays World Kitchen.

What are the 5 French Mother sauces?

What are the 5 French Mother sauces? In this article we consider the 5 classic sauces created by the master chefs throughout the ages.

We Look at the Misconceptions Between Squid and Calamari

We look at the misconceptions between squid and calamari is another great article by our team of writers here at Todays World Kitchen and another great read

How to Accommodate Vegetarian Guests

Poultry, beef, seafood, and pork have been…

Chef’s Table – A Must See Netflix Series

The online community for chefs at Today’s World Kitchen…

Simple Method’s for Cooking Salmon

  Chefs all over the world can agree that…

Auguste Escoffier

One of the world’s first true celebrity chefs, Auguste Escoffier (1846-1935) is credited with helping raise the status of cooking from a laborer’s task to an artist’s endeavor. Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cooks, and remains perhaps the foremost name in French cuisine.

World’s Oldest Cookbook

World's Oldest Cookbook   Hello again from the team at Today’s World Kitchen. We trust you had a great week…

The First Restaurant

  The First Restaurant Hello again and welcome back…

Melbourne’s Chinatown – A Must See!

Chinatown Melbourne Hello again and welcome back to Today’s World…

Michelin Star, Chef Hat Awards and the Significance

Michelin Star and Chef Hat Hello again from the team…

Nouvelle Cuisine and What It Means to us at ‘Today’s World Kitchen’

    Nouvelle Cuisine Hello again from Today’s World Kitchen!…

Saffron – An In-depth Look

Hello and welcome back to Today’s World Kitchen. We hope…

Chef of the Month, Markus Glocker

Austrian born Markus Glocker grew up immersed in the hospitality industry, spending his summers and holidays working on both front…

The Art Of Food Presentation

  A truly satisfactory dining experience goes far beyond the…

The Perfect Cheeseboard

The Perfect Cheese Board It is always the right time…

Incorporating Pineapple Into Your Recipes

  For years, fresh pineapples were most commonly served alongside…

A Guide to Accommodating Gluten Free Guests

  While some chefs may have mistaken “Gluten free” as…

Do You Have What It Takes to Be a Chef?

  All chefs are cooks, but not all cooks are…

Chef Anthony Sasso

                     Chef of the Month: Chef Anthony Sasso   Chef…

New Nordic Cuisine

New Nordic Cuisine Throughout the centuries, top chefs…

Chef Joël Robuchon: The Chef of the Century

Being the most starred Chef in the world today, Today’s…

Upcoming Food Trends of 2017

As a chef, it is important to be familiar with…

How to Cook for a Large Group

Are you ready to be the host of a large…

3 Simple, Yet Delicious Asian Inspired Michelin Star Recipes

3 Simple, Yet Delicious Asian Inspired Michelin Star Recipes Asian…

Do You Have What It Takes To Be a Chef?

  All chefs are cooks, but not all cooks are…

Top Tools Chefs Need In Their Kitchen

  If you are an aspiring chef and wondering about…

Fine Dining Etiquette

Today’s World Kitchen renowned chefs and guests alike know that…

Easy Appetizers for Your Super Bowl Menu

Easy Appetizers for Your Super Bowl Menu Super Bowl 51…