Culinary Arts

“We tend to associate sea vegetables with Asian foodways, but nearly every coastal community consumes them,” she says. “In the U.S., the most popular is probably the most neutral tasting. There’s no

Take a deep breath. There’s actually a very simple guide to buying and utilizing spices. The key is to know what you’re working with. Spices are dried parts of plants and are great for your health

The best way to describe this style of cooking is an effort to deconstruct classic and modern French cuisine, utilizing the principles of Spanish regional cuisine along with techniques and ingredients

I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to

When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more

Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James

It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about

How does smell affect or change what we actually taste and how can we use that to affect or surprise our guests? Firstly, we need to understand what is happening when we taste any flavor. The taste

Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food that humanity seems to have misplaced – that

Fermented foods can be considered either alcoholic or lactic acid. These groups are determined by the product of fermentation, ethanol (alcohol) for the alcoholic and organic acids (often lactic acid)

This article was written by Natural Gourmet Institute founder, Annemarie Colbin Ph.D. for Free Spirit Magazine’s December-January 1998-1999 issue. For many years I have been teaching that it is a good