Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak

It was a special time for me, and I always ate too much of the iconic fried foods prepared for the celebration. When desserts were served, there were always fried doughnuts — usually jelly-filled —

Chef Kathryn: Jeff, to start this off, what have you liked best so far? Chef Jeff: Many things fascinated me this week. I liked making songpyeon — the half-moon shaped rice cakes made with pine

Back then, the orchards would allow you to drive your car into the fields. We would fill up all of the apple bags and even stash some apples in the trunk of my father’s station wagon. (We were from