“I was writing like I’d write a letter to a friend” says Renée Kohlman (Culinary Arts ’99) Find out more
Create healthy relationships with food by involving children in the kitchen.
Featuring local chefs and notable culinary experts featured in the NAIT Culinary Arts Chef in Residence program.
Bacon, brioche and crab make "the RJB" amazing
A simple, flavourful recipe from the 2016 NAIT Hokanson Chef in Residence
Step 1: Check the weather
Is that avocado ripe or rock-hard? Should you stir or shake that cocktail? Save time and frustration
Crickets are nutritious, sustainable and surprisingly easy to cook with Try baking with bugs
Not all chocolates are created equal Read on techlifetoday.ca
“These brownies are ever so fudgy” See recipe
A favourite recipe from Amy Nachtigall, owner of Sugared and Spiced Find out more
Award-winning owner of Violet Chocolate Co. shares her recipe for irresistible chocolate truffles. See recipe
Buttery and delicious, this bread is easier than it looks. See recipe
Turn your turkey leftovers into mulligatawny soup See recipe
Use your crabapples to make crabapple-jalapeno jelly See recipe
Support Alberta brewers – and NAIT alumni excelling at the craft Read on techlifetoday.ca
Watch how a bar of steel is transformed into a sleek finished product Read on techlifetoday.ca
It's time to think outside the chocolate box. Read on techlifetoday.ca
As the seasons change, so does Mitch McCaskill’s cocktail menu. See recipes
Carving a pumpkin? Save the flesh for this awesome pumpkin pie filling recipe from our Culinary Arts and Baking staff: See recipe
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