These 6 Holiday Breads from Around the World are Your Passport to Flavor
At this time of year, festive breads woven with history and symbolism adorn tables throughout the world. From fluffy, fruit-studded Italian panettone to the golden challah of Jewish Shabbat, these
What Can You Do With a Culinary Degree?
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
How to Use Cheese in Your Thanksgiving Leftover Recipes
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
Chef’s Tips for Baked Brie Cheese
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 Christmas. It can become a real showstopper
Orange, Black, and Brainy: 3 Best Cheeses for a Haunting Halloween Charcuterie
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
Why Do Flavors Pair Well?
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
Understanding Herbs: A Culinary Deep Dive
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
Understanding the Science of Cookies
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
Understanding Fresh Cheeses and Their Culinary Uses
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
8 Classic Cookbooks Chefs Still Rely On
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
Discover 3 Underrepresented Asian Cuisines You Need to Try
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
AAPI Heritage Month Product Spotlight: Black Vinegar
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