a wheel of various flours

Types of Flour

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Sable cookies three ways

Why the Creaming Method is Essential for Cookies

Temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs, two of the most common baking ingredients. Chef Kathryn demonstrates how to turn a

Grilled Giant Red Shrimp with Rosemary Ashes

José Avillez's Red Shrimp Recipe

José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature

Feuillette with mission fig jam and balsamic fluid gel

Chef Barry's Balsamic Fluid Gel

This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of

Vegetables marinated in balsamic vinegar of Modena

The Key Component to Any Marinade

Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich

Chef Rory's cheesecake with balsamic glaze and spun sugar

Elevate Cheesecake with Balsamic Glaze and Spun Sugar

Chef Rory Macdonald tops his mini cheesecakes with a glaze combining cherry puree and balsamic. The flavors marry beautifully and he adds a touch of creativity and ingenuity with his slinky-like spun

Balsamic vinegar shrubs

Chef Celine's Refreshing Shrub Recipes

The hydrating beverage is a flavorful way to incorporate more water into one's diet and balsamic offers a sweet alternative to sugar. Use sparkling water for an effervescent nonalcoholic drink or

Balsamic vinegar pours from a bottle

How to Buy Balsamic Vinegar

Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video

Timothy Hollingsworth speaks to students at the Institute of Culinary Education in Los Angeles.

My Culinary Voice: Tim Hollingsworth

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in

Antonia Lofaso

My Culinary Voice: Antonia Lofaso

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the

Susan Feniger shares her culinary voice.

My Culinary Voice: Susan Feniger

Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares

Chef Frank's lasagna

Three Keys to Creamy, Meaty Lasagna

"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili

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