November 11, 2016
"James Briscione, director of culinary development at the Institute of Culinary Education in New York City offers some of his tricks here, but we wanted to weigh in with some food styling tips as well. As James mentions, it’s important to present a variety of flavors and textures on your plate—and most dishes benefit from a shot of color, too. You don't have to forgo shooting brown foods altogether, but you’d be surprised what a shower of fresh herbs and a sprinkle of salt and pepper can do to wake up the appearance of a dish."
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