Ingredient of the Month
The Ingredient of the Month presentation offers downloadable tools featuring a different nutritional ingredient each month for chefs to incorporate into their menus and use in community events. The presentation provides an in-depth look at the ingredient, a delicious recipe, and a content-based quiz. Recipes range from simple recipes that kids can make to more detailed recipes for chefs. Download these tools, share with colleagues, and start creating your IOTM recipe collection.
New Ingredient of the Month
June 2026 - Kimchi
Kimchi, a cornerstone of Korean cuisine, is a fermented preparation most commonly made with napa cabbage, though countless regional and seasonal variations exist. Built on a foundation of salting and seasoning, it relies on fermentation, traditionally ambient and now often temperature-controlled, to develop acidity, depth and complexity over time. The seasoning paste, often composed of gochugaru, garlic, ginger and other aromatics, creates a balanced interplay of heat, umami and brightness. In professional kitchens, kimchi functions as both ingredient and accent, adding contrast to rich dishes, energizing grains and broths and contributing a dynamic, living quality that evolves with age. Read the National Culinary Review article on kimchi and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
May 2026 - Oolong Tea
Oolong tea occupies a distinctive space between green and black teas, defined by its partial oxidation and wide spectrum of styles from light and floral to dark and roasted. Produced primarily in regions of China and Taiwan, its character is shaped as much by terroir as by the skill of the tea maker, with processes that include withering, rolling and controlled oxidation. In the kitchen, oolong offers both aromatic complexity and gentle tannin, lending itself to infusions, smoking, poaching liquids and desserts. Whether used to perfume broths, cure proteins or steep creams, it brings a layered, evolving flavor that rewards precision and restraint. Read the National Culinary Review article on oolong tea and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
March 2026 - Sprouts
Sprouts are fast-growing, germinated seeds with a long culinary history, valued today for the freshness, texture and concentrated flavor they bring to the plate. Used blanched, roasted, shaved raw or as a finishing element, they add contrast and vitality to richer dishes, with varieties such as Brussels sprouts, mung bean sprouts and radish sprouts offering layers of bitterness, sweetness and crunch. Now produced through carefully controlled indoor germination that blends traditional practice with modern food-safety standards, sprouts remain a versatile, year-round ingredient for contemporary, vegetable-forward menus. Read the National Culinary Review article on Sprouts and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
February 2026 - Napa Cabbage
With over 1,400 years of history, napa cabbage has evolved from its origins in northern China into a global culinary staple known for its tender texture, mild flavor, and versatility in dishes from Japanese dumplings to Korean kimchi, all while continuing to embody nourishment, community, and the connections between culture and the land. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
January 2026 - Tuna
From ancient Mediterranean trap-fishing traditions to Japan’s revered maguro culture, tuna’s story has long connected people, oceans, and culinary arts across the globe, reflecting a legacy of cultural traditions, global connection, and evolving sustainability. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
December 2025 - Leafy Greens
From sacred crops in ancient Egypt and Persia to high-tech vertical farms today, leafy greens have shaped diets and agriculture for thousands of years. Fast-growing and globally traded, they remain at the center of farming innovation, food supply, and sustainability. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
November 2025 - Kefir
Kefir is a centuries-old, fermented milk drink that began in the Caucasus Mountains, where shepherds discovered their milk mysteriously transformed into a tangy, slightly fizzy beverage when paired with living “grains” of bacteria and yeast. What was once a closely guarded cultural secret is now enjoyed worldwide, making kefir one of the most fascinating and microbially diverse fermented foods to explore. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
October 2025 - Amberjack
Prized by fishermen and celebrated in coastal traditions from the Mediterranean to Japan, amberjack is a powerful, deep-water fish with a centuries-long history in global seafood culture. Found in warm offshore waters and harvested through both wild capture and aquaculture, it holds a valued place in local identities, seasonal festivals, and international markets. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
September 2025 - Harissa
Born in Tunisia and immersed in centuries of tradition, harissa is a bold chili paste that marries fiery peppers with fragrant spices, garlic, and olive oil into a rich, aromatic blend. From its 16th-century origins shaped by global trade to its recognition as a UNESCO Intangible Cultural Heritage, harissa remains a symbol of North African identity and culinary tradition. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
August 2025 - Vinegar
Vinegar has been transforming food for over 7,000 years from preserving Babylonian meals to fueling Roman soldiers with a drink called posca. Created through a double fermentation process, this sharp, ancient ingredient not only adds bold flavor but also tenderizes, preserves, and balances dishes in kitchens around the world. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
July 2025 - Chili Crisp
Bold, spicy, and irresistibly crunchy, chili crisp has taken simple ingredients rooted in Chinese tradition and turned them into an international culinary phenomenon. Bursting with heat, texture, and umami, this global ingredient has chefs and cooks spicing up everything from noodles and eggs to even ice cream. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
Check out previous articles.