The crunchy toffee studded with almonds and coated in a dark, rich layer of chocolate immediately caught our attention. Cooking the sugar in the candy to the correct temperature and tempering the...
A galette is a rustic tart filled with fruit. It’s a great example of how sometimes the simplest desserts are the best. Today, Pastry & Baking Arts Chef Instructor Scott McMillen was teaching students...
Chef Ted recommended letting it sit for a few minutes, but we couldn't wait that long. We gobbled up the crunchy, satisfying chicken without even waiting for it to cool down. I ngredients: 1 chicken 8...
Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts...
These traditional Italian meatballs provide the perfect balance of both savory and sweet flavors by pairing pine nuts and Parmesan cheese with raisins. Serve up a platter of the meatballs for the...
The balance of butter and chocolate baked into the flaky crusts of these Pains Au Chocolat has been unbeatable, as I hold these pastries to be my favorite so far. Let the flour flinging begin with...
Scallops have always been out of my culinary comfort zone, but as Lesson 52 proved, it's pretty tough to beat perfectly browned bivalves. Forget the February chill and saute (or grill!) your way to...
This quick-fix pasta dish is taught in Lesson 43 of Module 2 of the Culinary Arts Career Program and features a sauteed mix of sun-dried tomatoes, creamy mascarpone, and Chanterelle mushrooms. This...
I made this potato cake, or Paillasson de Pommes de Terre, this week in class and thought it would be the perfect, crowd-pleasing dish to complement all of my family's traditional Thanksgiving...
