Growing up, I heard my friends talk about all the traditional dishes that their mothers and grandmothers would make for them or teach them to cook. My mother, on the other hand, made grilled chicken...
Choosing your plate: This step is quite often overlooked. Choosing a perfect canvas will allow you to create contrasting colors and shapes and enable you to provide maximum exposure for your food....
Planning like a Chef: Dean of Restaurant & Hospitality Management Rick Camac advises, “consider people, portions and yields” when choosing your turkey. The former restaurateur of The Fatty Group has...
If you’ve ever visited Spain, you probably noticed that ham is everywhere. You may have awed at ham legs hanging from shop ceilings like pork chandeliers and downed several glasses of albariño while...
Equally versatile in the world of cooking, they can be sturdy enough to replace the meat in tacos, rich enough to replicate cream in a soup and healthy enough to keep your engine chugging through flu...
With searing heat between 1,000 F and 1,600 F, no odor and little smoke, Binchōtan charcoal provides chefs with a stable, high heat source and very little to compromise the chosen grilling component....
Last week, Chef Lang welcomed our Los Angeles students into his kitchen and dining room and guided a tour through his beloved underground dry-aging room, then shared his deep knowledge on the subject....
Adriano Piazza studies Culinary Arts at ICE's LA campus. I moved to the United States from Italy just a couple of years ago and I can say I have studied food my entire life, from growing up in a...
“La Grotta Ices” by Kitty Travers Kitty Travers’ acclaimed London ice cream company, La Grotta Ices, makes its in-home debut with this book of more than 75 recipes for ice cream, sorbet and granita....
Tropical fruits are having a moment, working their way into cocktails (NoMad), pastries (Proof Bakery and Dominique Ansel Bakery) and even vegan tacos (Trejo’s Tacos). According to Schueller, it’s in...
My mom is Venezuelan, my dad is Japanese and food has always been an integral part of my family’s traditions. Sundays were arepa days, filled with reina pepiada , an avocado chicken salad, or ham and...
Aaron always wanted to host his own culinary show. But he concealed this goal, while cooking alongside his parents as a child, and made the “safe decision” to attend University of Illinois where he’d...