Different Kinds of Lemon Garnishes

  As a chef, one of the most fun things…

Growing Chinese Parsley in Your Own Kitchen

Chinese parsley, better known as cilantro, is quite common in…

Why Chefs Appreciate Japanese Cuisine and Culture

The Japanese culture is an obsession shared by chefs and…

Alternatives to Pasta

As you do with clothing, you can dress up or…

World’s Best Restaurants of 2016

  Today’s World Kitchen is happy to announce the Top…

Pascal Aussignac’s Duck Pot-au-feu

Pascal Aussignac is from the South West of France, “where…

What It Means to be a Michelin Starred Chef

Having the title “Michelin Starred” next to your name is…

TWK’s Featured Chef of the Month

Michelin Starred Chef Olivier Limousin Years ago, 18-year-old Olivier Limousin…

2016 Food Trends

Each year, a new food craze emerges and takes the…

What Makes Indian Cuisine So unique?

Could it be the fresh spices, the intoxicating aromas, or…

The Art of Fusion Cooking

Putting pineapple and ham on a pizza; that’s the first…

Tips to Avoid Chef Burnout

Today’s World Kitchen is not just a community for chefs…

How to Cater to Diet Fads and Food Allergies

Most fine dining restaurants will not substitute or remove ingredients…

Creating Experiences in Restaurants

Experience in restaurants has always mattered, but these days it…

How to Clean Your Chef’s Jacket

Today’s World Kitchen likes nothing more than to see a…

8 Kitchen Hacks that are Great to Know

We all make some mistakes in the kitchen – it…

Shopping for Chefs: Gifts for the Chef on Your Christmas List

Any and every chef knows that one of the best…

Handy Christmas Recipes to Spruce Up Your Dinner

Are you trying to steer away from the traditional holiday…

How to Use Chinese Parsley in the Kitchen

Chinese parsley is not only a garnish, but a slightly…

From Around The Globe

Hello again and thanks for reading! In more news from…

News from Thailand

Hello again and welcome back! We recently travelled to Thailand…

Welcome to Today’s World Kitchen News

Hello and welcome to Today’s World Kitchen News. We are…