The balance of butter and chocolate baked into the flaky crusts of these Pains Au Chocolat has been unbeatable, as I hold these pastries to be my favorite so far. Let the flour flinging begin with

Scallops have always been out of my culinary comfort zone, but as Lesson 52 proved, it's pretty tough to beat perfectly browned bivalves. Forget the February chill and saute (or grill!) your way to

This quick-fix pasta dish is taught in Lesson 43 of Module 2 of the Culinary Arts Career Program and features a sauteed mix of sun-dried tomatoes, creamy mascarpone, and Chanterelle mushrooms. This

I made this potato cake, or Paillasson de Pommes de Terre, this week in class and thought it would be the perfect, crowd-pleasing dish to complement all of my family's traditional Thanksgiving

Ingredients: 1/4 cup fresh orange juice, strained before measuring 2 tablespoons lemon juice, strained before measuring 6 tablespoons cold water 4 envelopes (1 ounce) unflavored gelatin 4 large egg