dICEd Blog Listing

So your sister-in-law likes it sweet but your uncle loves a tart dessert and the rest of the family just wants something delicious to end their holiday meal— what’s a baker to do!? Chef Jenny has the...

Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes...

Afterwards, we would treat ourselves to an afternoon ride, with a small sack of apples we had saved for the horses. This was followed by evenings of baking and canning, reserving the apple peels and...

Long ago, the Romans and Babylonians were mixing vinegar with water. The word “shrub” is derived from the Arabic word “sharbah,” which translates as “drink.” Even sailors from the 16th-18th centuries...

For ages, humans have applied a variety of methods to preserve food, through drying, curing, fermentation, pickling and salting. But in 18th-century France, Nicolas Appert, a maverick chef, began...

If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a...

I had just eaten at Trio in Evanston where Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week...

The popularity of frozen treats is nothing new in the U.S., and is certainly not specific to New York. We are in the midst of a “frozen renaissance,” so here's a few scoops of history and science to...

In short, I’ve had my foot in both worlds— professional restaurant chef and enthusiastic home cook—for years, and I’ve come to appreciate the significant differences between what we look for in...

As chefs become more aware of the quality of ingredients and the impact of their cooking from a sustainability perspective, respect for animal products is all the more important. The following texts...

The Last Course by Claudia Fleming This book is no longer in print, despite high demand. As a result, its cost is significantly higher than the original price tag. It’s worth the splurge—or borrowing...

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