Brian Amick is the Digital Media Editor of Bake Magazine. He has been at Sosland Publishing since 2016, covering the retail baking industry. Mr. Amick is a 2011 graduate of the University of Missouri.
This is the season for dishes that offer warmth and comfort. Chefs of the Mills, General Mills’ team of culinary experts, recently shared its top picks for on-trend recipes.
New research from leading ingredient provider Cargill finds consumers want both indulgence and health, and are willing to pay more for baked goods that deliver on both.
The Faux Cheesey Charcuterie Board creates the illusion of being filled with the classic elements of a charcuterie board including Brie, prosciutto and even olives.
The National Restaurant Association’s annual What’s Hot Culinary Forecast offers a detailed look at the topics, trends and productsexpected to drive menus in the coming year across a variety of categories.
A recent survey conducted by leading flour supplier Ardent Mills discovered how consumers interact with raw flour, explored their understanding of safe handling and consuming and uncovered potential risky behaviors.
Sponsors of the event include CHARCUTERIE ARTISANS, King Arthur Baking Company, Foodware Group, Southwestern Foodservice Excellence (SFE), and JWU’s Ecolab Center for Culinary Science.
In January of 2023, leading chocolate manufacturer Barry Callebaut officially opened its Asia Pacific Business Excellence Center (APAC BEC) in Petaling Jaya, a suburb of Kuala Lumpur in Malaysia.