dICEd Blog Listing

A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb...

Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the...

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he...

When I was growing up, Hanukkah always meant candles, presents, and most important of all, the smell and sound of latkes frying at my grandmother's house. While today I may use a recipe or a formula,...

My mother’s side of the family comes from a small city in Mexico called Linares where, if you ask me, the specialty is every possible pastry combining nuts and caramel. I grew up spending a lot of...

Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken...

Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of...

"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and...

As a British guy living in the states it took me a few years to understand Thanksgiving, but now it’s one of my favorite holidays – if I’m not working! Pumpkin and pecan pies are not very common in...

My mother has always made a leftover turkey soup that used a traditional curry powder as its base and while always delicious, I couldn't help but notice that the curry overpowered the other components...

"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles." He sources free-range, hormone...

Chef Chris says his main proteins — jumbo lump crab meat, fresh shrimp, scallops and a blue crab — make for a flavorful stock. He adds white beans for sweetness, orange zest for brightness and shrimp...