After a long winter where root vegetables tend to be the only “seasonal” produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the

You have probably encountered sumac, even if you didn’t know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries

We’d like to introduce to you a new addition to our chef-instructor team, Chef Chayanin “Nin” Pornsriniyom. Chef Nin comes to us after working for 10 years at Amanda Cohen’s well-renowned vegetable

"What's good to eat?" It turns out the answer to the age-old question is more simple than many people may think. Celine Beitchman is the Director of Nutrition at the Institute of Culinary Education

It was during her high school years and her enrollment in City-As-School (CAS) where she began navigating the world of hospitality, working as an apprentice under Annemarie Colbin at the Natural

Pairing wines with proteins is an age-old practice. We know Argentinian Malbec will go nicely with a ribeye, but what vegetarian dish would it pair well with? Palates are diversifying and restaurants

Proteins are macronutrients found in both plants and animals. These complex compounds are made up of small building blocks called amino acids. As protein molecules are too large to be absorbed, our

Miso is acclaimed for its salty, umami, sweet and fermented notes that can transform a dish in an instant. In the event that you need to substitute out this Japanese cooking staple, here's what to use

A mainstay among cultures worldwide, grains account for about 80% of the world’s calories. Types of grains that are commonly consumed include amaranth, barley, buckwheat, corn, millet, oats, quinoa

Our quality of life depends on the foods we choose to eat. Those choices influence our immediate health and our health as we age. But, for the majority of us, what to eat is a minefield. It’s not that

Gluten-free flours and nut flours for cooking and baking have been on the rise because of versatility, health benefits and viable options for people with celiac disease or other dietary restrictions

The good news is that eating a well-balanced diet that includes a range of nutrients will likely boost your brain health! Here's how. Omega-3 Fatty Acids All fats are not created equal! Omega-3 fatty