The American College of Culinary Medicine

09/13/2025

This physician left her job to teach life skills for those in need - Certified Culinary Medicine Specialists in the news

"After working as an emergency medicine physician near Kansas City for more than a decade, Kathryn Miner decided it was time for a change.

"A few years after COVID, emergency rooms across the area began to slow down. It gave Miner just enough breathing room to reflect on how she could use her medical expertise in new ways.

"That's when she discovered culinary medicine."

After working as an emergency medicine physician in Kansas City for years, Kathryn Miner started exploring other ways to help people in her community and pursued lifestyle and culinary medicine.

09/13/2025

This stew has a number of steps, but it’s actually pretty easy, and it only uses one pot so clean up is quick and easy. It has it all: veggies, beans, whole grains, good quality oil and lean meat. Five categories from Mediterranean style diet in one stew pot. Simple, tasty and great for you.

This recipe for Black Bean and Corn Stew has a number of steps, but it's actually pretty easy, and it only uses one pot so clean up is quick and easy.

09/12/2025

Abstract ahead of publishing, our latest paper now out in Frontiers in Nutrition: "Defining the Evolving Field of Culinary Medicine Across Multiple Domains"

Culinary medicine is an evolving field that spans multiple professions and settings. Prior definitions of culinary medicine may not reflect the expansion of ...

09/12/2025

ACCM Medical School Partner in the news:

"Chef Educator Rachel Ciordas deftly sliced collard greens into a ribbon-like chiffonade as students from the University of Kansas School of Medicine watched with a degree of awe typically reserved for an episode of the Food Network’s “Chopped.”

"After Ciordas demonstrated how to peel, chop, or grate the raw ingredients, the future physicians donned aprons and broke into teams. Using tested recipes, they had one hour to cook two low-sodium meals.

"The challenge was part of the American College of Culinary Medicine’s Health Meets Food, a hands-on elective for first- and second-year medical students. The curriculum gives students practical tools to treat chronic diet-related diseases, such as obesity, high blood pressure, diabetes, heart disease, and cancer."

Chef Educator Rachel Ciordas deftly sliced collard greens into a ribbon-like chiffonade as students from the University of Kansas School of Medicine watched with a degree of awe typically reserved for an episode of the Food Network's "Chopped." After Ciordas demonstrated how to peel, chop, or grate....

09/12/2025

Soup nights are the best. In the winter, a hearty soup like this with a salad is all you need to fill up and be satisfied, and Broccoli Cheese soup is an absolute classic. It has to be cheesy, and that does mean a little extra sodium, but there is so much else that is good in this soup. It makes the perfect main course, especially paired with a great salad on the side.

The key to this recipe is caramelizing the onions. The onions add a hint of sweetness and help reduce the calorie density of the soup. Caramelizing them helps bring out a nice umami flavor that helps reduce the need for as much added salt. The sweet umami of the onion, the salty umami of the cheese, and the slight bitterness of the broccoli come together to create a perfect balance of flavors.

This is a great way to get your veggies and add points to your Mediterranean diet score. A recipe that you will love and kids do too.

It is also worth the extra step of cooking the broccoli and then refreshing it in the ice water. That fixes the bright green color and keeps the soup from being too mushy. A bit of broccoli texture makes for the perfect soup.

Your family will love this healthy Broccoli Cheese Soup recipe.

09/11/2025

This video gives a quick glimpse into the culinary medicine program at Tulane University. All first-year medical students complete an introduction to culinary medicine and the Mediterranean diet lesson that features hands-on cooking and nutrition education utilizing the Health meets Food curriculum from The American College of Culinary Medicine.
https://www.youtube.com/watch?v=spOZG-tHepo

09/11/2025

ACCM Medical School Partner in the news: How Culinary Medicine Is Training Future Doctors
"Medical residents watch and repeat as a chef demonstrates how to make healthier versions of foods kids love.

"They blend veggies into burgers that trick tastebuds, add legumes to tacos, and swap enriched flour pasta for spinach noodles in spaghetti.

"Then, they sit down with Rana Assfoura, MD, to sample the food and discuss relevant clinical cases from their rounds at University of Tennessee Health Science Center and Le Bonheur Children’s Hospital and its interdisciplinary Healthy Lifestyle Clinic for children and teens."

Program teaches resident physicians to prioritize prevention by helping patients make healthier choices.

09/11/2025

Most people think of corn as a vegetable, but it’s actually a whole grain. Like wheat or rice, corn has a lot of fiber, good quality fats, and carbohydrates. You can use frozen corn in this soup if you wish.

We like to make our corn chowder with russet potatoes. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.

This recipe for Corn Chowder is light, healthy and delicious. Great hot or cold, summer or winter.

09/10/2025

"Meals and food play an important role in senior living, presenting both challenges and opportunities for providers. But a banquet of innovations and creative solutions make dining more efficient, cost-effective, and fun."

Senior living communities remain committed to helping balance resident preferences, dietary needs, and setting while managing costs and regulations.

09/10/2025

ACCM Medical School Partner UAMS in the news:
"A group from the University of Arkansas for Medical Sciences (UAMS) is leading a study that addresses food security among cancer patients.

"The UAMS Fay W. Boozman College of Public Health’s Center for the Study of Obesity, along with the UAMS Culinary Medicine program and clinical oncology social workers, are collaborating to conduct the study, “Hope for Cancer: Healthy Outcomes Through Produce Prescriptions and Education.”

A produce prescription helps a patient who is experiencing food insecurity receive regular access to healthy, fresh foods."

A group from the University of Arkansas for Medical Sciences (UAMS) is leading a study that addresses food security among cancer patients. The UAMS Fay W. Boozman College of Public Health’s Center for the Study of Obesity, along with the UAMS Culinary Medicine program and clinical oncology social ...

09/10/2025

Traditionally the potatoes in a classic potato soup were always peeled, but we think it's best to cook with the skins on. Easier, better for you, and more flavorful.

You can use this as a base for adding other flavors. Smoked gouda, for instance, will add a bit of fat and calories but oh so much flavor. Adding other veggies works as well – a bit of carrot or celery can take this in subtle but lovely new directions.

Traditionally potato soup was made from peeled potatoes, but it's best to cook potatoes with the skins on. Easier, better for you, and more flavorful.

09/09/2025

Curried dishes like this soup are so simple and flavorful. You will find recipes like this with variations throughout the Caribbean, where curry is a prevalent seasoning. There are all kinds of dishes – chicken, goat and vegetable curries – but this lentil soup is particularly easy, healthy and tasty.

This Curried Lentil Soup is easy and so flavorful. Makes great leftovers - take it to work for lunch! Vegetarian.