- Serious eats
- Delish
- Food on the Table
- Eat well
- Food Network
- Savvy Vegetarian
- Hot Grease Radio Show
- Healthy Living Ellie Krieger
- Totally Vegetarian
- Sunny Anderson
- Foodzie
- Project Foodie
- Good Bite
- Mighty Foods
- Chews Wise
- Culinate
- Sustainable Table
- Sustainable Food Jobs
- Foodam
- Food + Tech Connect
- Tasty Touring
- The Institute of Culinary Education
- The French Culinary Institute
- The Natural Gourmet School
- The Culinary Institute of America
- Astor Center
- Purple Yam
- Whole Foods Culinary Center
- Brooklyn Kitchen
- De Gustibus
- Miette Culinary School
- Korean Cooking Class
- Julie Sahni's Indian Cooking School
- The Center for Kosher Culinary Arts
- Mexican Cooking Classes
- Culinary and Herb Center
- Ted and Amy Supper Club
Baking Tips and Tricks
- How to replace eggs in baked treats? Use 1 tablespoon flaxseeds plus 3 tablespoon water. Finely grind whole flaxseeds in coffee or spice grinder. Transfer ground flaxseeds to a bowl add water and whisk with a fork until it becomes gelatinous sort of like egg whites. There are a few other ways including using Ener-G-EGG Replacer. This a product made of mostly starches and gums. It works fine in most recipes and is good to have on hand. Making Flax "eggs" is my favorite egg replacer.
- Best low GI cane sugar substitutes? Palm sugar and Agave Nectar.
- Best culinary herb and spice suppliers? Penzeys, Mountain Rose Herbs and Frontier Coop