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This blog article tied to the Special Collections of Virginia Tech's Culinary program discusses a two volume set book they have posted online for readers to share. The books are called "Modernist Cuisine at Home" and contains 456 pages for cooks to examine how food can be examined differently and broken down into separate chemical reactions. The blog poster explains to readers that this addition to their collections is immensely helpful for readers, even when it at first seems intimidating to read.

This blog article is one of the many posts related to Virginia Tech's Culinary History Collection. This project brings together historical information about food culture, customs, eating behaviors, and technological progress in cooking. In this specific article, two Spanish and two German books are highlighted, discussion the types of drinks and cocktails made by these countries.

This article explains New York Public Library's project called "What's on the Menu?" This database is created for users across the nation, so easily accessible that no application needs to be downloaded and can be used with a simple click of a button titled "transcribe" on their website.Over 865,660 dishes and 13,440 menus have been transcribed for free access. Already within a year more than three million page views have been recorded. Its use is more than handy for culinary students, but those studying graphic design, history, and health issues.