dICEd Blog Listing

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...

Are Chickpeas and Garbanzo Beans the Same? Yes, the seeds are often seen in Indian and Middle Eastern cuisine, such as curry, hummus and falafel. Though most are accustomed to seeing chickpeas in a...

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...

Tomatoes can and should be one of the most amazing ingredients we have to work with. The plant's complex flavor and impressive variety are often overlooked when generic, uniformly tasteless varieties...

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...