It’s often assumed that the only reason to attend culinary school is to become a restaurant chef. That, however, couldn’t be further from the truth. While many culinary school graduates do develop

While many of us live for Thanksgiving leftover recipes, some of us—after a few days of turkey and stuffing on repeat — need something new on the menu. That’s where culinary creativity comes in. The

Baked Brie cheese can be a one-man show when it comes to a holiday cheese offering. Decked with holiday trimmings and flavors, it's a perfect dish for Thanksgiving or Christmas. It can become a real

When you think about it, cheese has a lot of spooky sensibilities going for it. “Cheese is milk’s leap toward immortality” — a quote from American poet John Updike — more eloquently expresses an idea

When different flavors come together harmoniously in a dish as a perfect pairing, it can be a thrilling culinary sensation, but one that may be difficult to describe. Peanut butter and grape jelly

Students at the Institute of Culinary Education have access to a hydroponic garden, where many varieties of herbs may be snipped directly for maximum freshness. “Herbs belong everywhere,” Chef

Whether you’re whipping up a batch from scratch or utilizing refrigerated cookie dough, in theory, you can enjoy a fresh cookie, still warm from the oven, in about 20 to 30 minutes time from start to

Fresh cheeses go through only minimal transformation from milk to cheese, and experience little to no aging, leaving them with a high moisture content compared to other kinds of cheese. Mostly milky

Plenty of classic cookbooks contain wisdom that even tenured chefs still rely on. “I think the thing that makes classic cookbooks classic is they are both trend-proof and bullet-proof,” says ICE Los

According to a Pew Research study, about one in nine restaurants in America is a restaurant with Asian heritage. While it may be no surprise for those who crave Asian foods, this is nonetheless a huge

The ingredient is a "cornerstone of Chinese cuisine," according to Chef Lane Li, the Chinese-born Owner and Executive Chef of Noodle Lane in Brooklyn, New York. Various Asian cuisines, beginning with

Layer cakes are generally celebration cakes, so unless you’re a pastry chef or otherwise work in a bakery, you might not actually be in the habit of cutting cake more than once or twice a year. It