Meet the Culinary Entrepreneurs Indian food expert Maya Kaimal founded an eponymous food and product line in 2003 and has written two cookbooks, and a variety of articles and recipes. The Julia Child

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets

What measurable benefit do I get by shooting for the apex of wine education? The coveted “MW” initials earned by only 370 candidates in the world? That’s a good question; one I ask myself each time I

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have

ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best

For colder months, Bayless warms the flavor of margaritas with the addition of ginger and tops things off with a bit of festive bubbly. When it comes to guacamole, he trades out tasteless winter

This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively

Readers will discover Gail’s time-tested and totally doable favorites in her new cookbook, Bringing it Home: Favorite Recipes from a Life of Adventurous Eating. We couldn’t think of a better gift to

For the foodie who has (almost) everything: Sous vide Sous vide has long been a favorite technique of top chefs across the globe. Sous vide helps chefs prepare Michelin-quality meals night after night

The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard

Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled