Going back as far as Western Han Dynasty, Chinese dumplings have continued to evolve with Chinese cuisine itself, resulting in a broad and extensive variety that can now be enjoyed around the world...
Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another...
This dedication has led to a wide variety of noodles spread across different provinces and cultures throughout China; each with their own unique preparations and presentations involved. For some, the...
Several of the world’s most popular and accessible cheeses are made from sheep’s milk: feta, manchego, and pecorino, to start, as well as such iconic cheeses such as France’s Roquefort and Spain’s...
The riotous yellow, heady spice found primarily in Mediterranean, North African and Middle Eastern dishes can run anywhere from $5,000 to $10,000 per pound. By comparison, highly prized Japanese Wagyu...
Spring alliums signal the start of the new season at the farmers market, and Culinary Arts Chef-Instructor Rémy Forgues created a dish that stars spring onions, spring garlic and ramps. His Spring...
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...
While heat-treating certain foods and beverages was common before the specific process of pasteurization was codified, it follows that throughout most of its history, cheese would have been made with...
As versatile as — dare I say — chicken, ham can function as the main event or a garnish, plays nicely with a wide variety of other components and flavors, and can be found as an ingredient in...
In the Plant-Based Culinary Arts curriculum, we explore the science of butter by looking at the types we use in cooking and baking, and testing a variety of ways to emulate the emulsion with whole...
You may associate St. Patrick’s Day cuisine with corned beef and cabbage, but here’s some potentially bad news: corned beef is more an Irish-American tradition than a proper Irish one. (Cabbage...
The term “goat cheese” is often synonymous with chèvre cheese, the fresh, rindless logs of goat cheese that may be found everywhere from your grocery store dairy department to artisanal cheese shops...
