Food Professionals

American Pistachios: Uniquely Beautiful

They’ve been described by chefs as the ethereal nut, the skinny nut, the green nut. Pistachios add color, texture, flavor and nutrition like no other ingredient. Consumers love them with wine, a beer, or in a major supporting role in any course. Rustic, refined, or scarcely designed, American pistachios are undeniably naturally beautiful.


APG Journalist Event with Chef Nancy Silverton and Cheryl Forberg

Over 23 influential journalists attended a luncheon of Mediterranean cuisine featuring pistachios prepared by James Beard award-winning chef, Nancy Silverton. Held at Chef Silverton’s Melrose Avenue hot spot, chi SPACCA restaurant in Los Angeles.

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American Chef Teams Win at World Culinary Competitions at SIRHA in France

Congratulations to the USA Chef Teams

While millions of Americans tune in to reality competitions like MasterChef Junior and The Taste, few are aware that the biggest championship in cooking takes place every two years in France: the Bocuse d’Or, widely considered the Olympics of haute cuisine, and the World Pastry Cup.

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Featured Chef & Culinary School

Cooking with the Pros

Join chef-instructors from the Culinary Institute of America in this online exploration of pistachios’ potential. Assisted by acclaimed French pastry chef Jean–Yves Charon, the chefs will demonstrate how to prepare cakes, confections, macarons, gelato, and even an unusual guacamole with pistachios.

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Pistachios in World Cuisine

Italy’s Top Female Chef, Viviana Varese

Chef Viviana Varese of Alice Restaurant in Milan creates a culinary feast of sweet and savory dishes showcasing the versatility of American pistachios for the Italian media to sample.

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Culinary Resources