For his Thanksgiving centerpiece last year, he lit a squash on fire. This year's dish, though not actively en flambé, is even more dramatic. Meet the cartoon turkey "leg" roast. "The people go wild...
Eating and socializing go hand-in-hand. With each social setting, the food we eat must reflect the circumstance. When our attention is focused on a celebration, a business occasion or a big game, the...
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...
The dish made famous at the London Carlton Hotel in 1898 paired poached Dover sole with tart muscat grapes and fresh tarragon. I've applied modern culinary techniques to the same ingredients...
Both ingredients have had their culinary limelight shunned, but together they shine. Changing perceptions of delicious ingredients is something I believe to be critical in food research and...
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four...
Since then, they have both been working hard trying out different techniques and methods here at the Institute of Culinary Education. Last week, Chef James tried out some those new techniques on steak...