dICEd Blog Listing

Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes,...

Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for...

Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet...

Says Chef Melanie, “BlueStar ovens are beautiful and they work great in home kitchens.” Students in Chef Melanie’s autumnal baking course will try their hand at this recipe for pumpkin whoopie pies....

Long ago, the Romans and Babylonians were mixing vinegar with water. The word “shrub” is derived from the Arabic word “sharbah,” which translates as “drink.” Even sailors from the 16th-18th centuries...

It was while in Hell’s Kitchen that I came up with the following dish, in which a marinade suitable for shish kebab is applied to lamb loin, and the typically hearty casserole moussaka is reworked as...

For ages, humans have applied a variety of methods to preserve food, through drying, curing, fermentation, pickling and salting. But in 18 th century France, Nicolas Appert, a maverick chef, began...

These top toques and the hordes of “slow food movement” followers they’ve inspired seem to be gaining ground in one of the most prolific trends in restaurants today: meat in moderation, veggies in...

If you’re not hip to the homemade mayo game, it’s a popular misconception that emulsification requires egg yolks. The egg white mayonnaise conversation reminded me of a discussion I had with Hervé...

CaipiRio This old-school version of Brazil's most iconic cocktail, the caipirinha, harkens back to a time when honey was the preferred sweetener. Ingredients: ½ oz. honey syrup (mix equal parts honey...

Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from...

The number of steps may seem daunting, and this recipe does take some finesse — but don’t let that stop you! They don’t call me “Chef” for nothing, so here are some of my favorite pro tips for success...