farfalle necklace recommended by top chef judge gail simmons

Top Chef Judge Gail Simmons’ Holiday Gift Guide

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

preparing a sandwich with sous vide steak

The Best Kitchen Gadgets for Your Favorite Foodie This Holiday Season

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

ICE President Rick Smilow Padma Lakshmi and Missy Robbins

The Next Big Bite

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

reindeer sausage in helsinki market

From Reindeer to Blinis: Exploring Finnish Cuisine in Helsinki

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

dish at laurie raphael restaurant in quebec city

A Chef's Tour: Quebec City

During a recent trip to Quebec City, we experienced firsthand a new trend that’s sweeping the food culture in Quebec: using indigenous ingredients, similar to those found in the Nordic climate. We

tea ceremony in south korea

Two Pastry Chefs Dish on Their Eye- (and Mouth-) Opening Food Trip Through South Korea

Chef Kathryn: Jeff, to start this off, what have you liked best so far? Chef Jeff: Many things fascinated me this week. I liked making songpyeon — the half-moon shaped rice cakes made with pine

street food from tuome at the streets eats event at the institute of culinary education

Delicious Street Food From Around the World For a Great Cause

Guests had the chance to check out ICE’s new kitchen classrooms while sipping craft cocktails and sampling tasty street food from around the globe — all prepared by notable local chefs and mixologists

zero waste food event logo

Zero Waste Food: Imagining a System Where Nothing Goes to Waste

Kicking off right after Earth Day on April 28-29, the two-day conference begins each morning with panel discussions on such topics as sustainable restaurant kitchens and repurposing food waste

Jenny McCoy shopping for her 31-day zero food waste challenge

‘Tis the Season for Resolutions

I’m not going to join a gym or stop eating cookies. I will definitely not be cutting back on my red wine and red meat. Instead, for my 2017 resolution, I will spend the entire 31 days of January

chocolate showpiece

New York's 'Golden Age' of Chocolate

With the industrial revolution of the 1800s, chocolate and cocoa made an interesting transition from the beverage served at coffeehouses and pharmacies into the realm of confections. The innovation of

1801 new york register

In Search of Chocolate in Old NYC: A Quest for Clues

Among those merchant families importing beans, the first glimpse of cocoa processing can be found on the island. By the end of the American Revolution and the turn of the 19th century, the city grew

charcuterie during montreal tour

A Chef’s Tour: Montreal

We arrived, exhausted, late on a Sunday night at a time when most restaurants are closed. We knew that we could rely on one excellent spot to be open, so we made the fifteen minute walk from our hotel

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