Culinary Arts

Eating and socializing go hand-in-hand. With each social setting, the food we eat must reflect the circumstance. When our attention is focused on a celebration, a business occasion or a big game, the

What is infrared technology? In short, the technology behind infrared cooking is the use of infrared radiation (IR), also referred to as infrared light: a type of electromagnetic radiation (or energy

Chef Hilary grew up in West Virginia where she experimented in the kitchen as a young child. Her curiosity led her to enroll in culinary school and after graduating, she landed at a French fine-dining

I’ve never come across a food preparation more cherished, opinionated or fought over as ramen. It’s been a passion of mine for quite a while to seek out the perfect bowl of soup and in doing so I came

During these 60 hours of lessons, students execute recipes inspired by renowned chefs to experience a variety of trends and techniques. Here are a few chefs who inspired dishes featured in the kitchen

In Korean, we call this combination of flavors mehcom-dalcom-sehcom. Many Korean dishes naturally combine two or more of these taste elements: Think of the spicy-sweet sauce in ddukbokki (spicy stir

There is an exchange of flavor between the item and its cooking vehicle (liquid), and often the liquid is strained and used to make an accompanying sauce or broth. Braised items tend to be rich in

Kohlrabi looks similar to a turnip, generally round in shape with leaves growing out of one end; both the ball and leaves are edible. Kohlrabi can range in color from white to green to purple and is

Why is bitter an important part of flavor? To start, our taste buds are extremely attuned to the taste of bitterness, especially at the backs of our mouths. Scientists theorize this evolved as a “last

My method for the last few years has been through notes (hence the punny title of this post, heh heh). Specifically, tasting them and mentally shuffling spices into top, middle or base notes. Much

We tend to take potatoes for granted. The staple is a “simple," readily available, easily grown tuber that has been a part Western culture for at least 400 years. The potato was cultivated by the Inca

Rolling out pasta shapes with fresh dough can be therapeutic, fun and enjoyable with family and friends and only requires eggs and flour. There are many ways to make each pasta shape, differing