Every May, Rochester, N.Y., turns purple. The hundreds of varieties of lilacs that have been planted in Rochester since the ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Philadelphia restaurateur Michael Schulson opens ...

As the nation marks America’s 250th anniversary, we’re rolling out a series of special looks back at Rochester through the decades — starting with the 1970s. Take a trip back in time and rediscover ...

New York’s winter snowfall totals continue to climb, with several cities nearing — or surpassing — their seasonal averages. Here’s where things stand across the state. Rochester, New York, has ...

A well-known Santa Barbara couple died mysteriously this week, leaving behind three children and a host of unanswered questions. Coffee and exotic-fruit farmers John and Kristen Ruskey were found dead ...

MYRTLE BEACH, SC (WMBF) - See how the next generation of chefs is being trained right here on the Grand Strand. Join us as we go behind the scenes at the International Culinary Institute of Myrtle ...

HYDE PARK, N.Y., Feb. 5, 2026 /PRNewswire/ -- The Culinary Institute of America (CIA) has appointed Chef Spike Mendelsohn to its board of trustees. Mendelsohn, who is a 2005 graduate of the college, ...

Norwich Tech's culinary arts program allows students to operate a restaurant that is open to the public. Students learn all aspects of food service, from cooking and baking to menu design and ...

HYDE PARK, N.Y., Jan. 29, 2026 /PRNewswire/ -- The Culinary Institute of America (CIA) today announced the appointment of Francois Leroux as Vice President—Consumer Businesses and Chief Guest ...

When the winter chill starts to drag and your dinner routine feels a little too familiar, Rochester’s most flavorful week of the year is here to shake things up. The fourth annual Rochester Restaurant ...

SAN ANTONIO – Local college students reached across disciplines to learn what business and cooking have in common. Twenty students from Trinity University and the Culinary Institute of America at San ...