Foundations of Cuisine

Regional and national cuisines are organized on foundational components such as a flavored liquid and cooked starch or grain. These elements can further be recombined to create or enhance distinct dishes and menus. In traditional cooking approaches these building blocks include stocks, soups, and sauces, as well as modern and plant-based sauces. Assessments are available starting at the time of purchase and up to 60 days after the time of purchase. A one-time 30-day extension for assessment access is available for an additional $39 fee. Available to U.S. residents only.