Its origins can be traced back over 2,000 years to China, where it emerged as a cornerstone of the cuisine. Trade then carried this liquid gold across the world, where it became deeply woven into the...
Protein is a macronutrient that is important for human health, as it is essential for the creation and maintenance of cells in the body. While often associated with the building of muscle tissue...
When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into...
With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side...
Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however...
Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the...
Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled...
Ubuntu, the new restaurant helmed by Chef Shenarri, opened at 7469 Melrose Avenue in West Hollywood on August 1, where it's serving up a dynamic menu full of West African-inspired flavor. And, as per...
The two key ingredients in question are unpasteurized vinegar and raw honey. Both have indefinite lifespans and are found in many home pantries. Mixing them together creates a final result that is...
Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner. “I went to the Natural Gourmet Institute and graduated in 2012...
Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey. The honey Chef Nin uses is not just any honey — it's...
As a new member of the ICE staff, I was invited to attend the fine-dining four-course meal put on by our Plant-Based Culinary Arts students in their final in-class module of the curriculum. Every...