Guests had the chance to check out ICE’s new kitchen classrooms while sipping craft cocktails and sampling tasty street food from around the globe — all prepared by notable local chefs and mixologists...
Kicking off right after Earth Day on April 28-29, the two-day conference begins each morning with panel discussions on such topics as sustainable restaurant kitchens and repurposing food waste....
I’m not going to join a gym or stop eating cookies. I will definitely not be cutting back on my red wine and red meat. Instead, for my 2017 resolution, I will spend the entire 31 days of January...
With the industrial revolution of the 1800s, chocolate and cocoa made an interesting transition from the beverage served at coffeehouses and pharmacies into the realm of confections. The innovation of...
Among those merchant families importing beans, the first glimpse of cocoa processing can be found on the island. By the end of the American Revolution and the turn of the 19 th century, the city grew...
Last month, NGI held its quarterly collaborative event, “Hands-on Healing Kitchen,” with NYU Langone. The unique program offers cancer survivors the opportunity to learn about nutritious foods that...
We arrived, exhausted, late on a Sunday night at a time when most restaurants are closed. We knew that we could rely on one excellent spot to be open, so we made the fifteen minute walk from our hotel...
Considering our new digs in the oldest part of the city, it hit me that perhaps we were bringing chocolate back to the neighborhood—old New Amsterdam. I began to ponder the chocolate history of New...
He gave us the fifth, but yet to be named taste, umami. A century later, umami led to scientific intrigue. Perplexed about the defining flavor of dashi, a traditional broth, Japanese scientist Kikunae...
Founded in Belgium in 1990 by Alain Coumont, Le Pain Quotidien is a bakery and restaurant that serves simple, wholesome and sustainable food in a relaxed and communal environment. They operate in 200...
It seems intuitive that something, such as diet, that is easy to change and has such an immense impact on health would be well integrated into the medical system. Unfortunately, it is not. Doctors...
In turn, my formative years as a cook are defined as much by the meals I experienced as a guest as by the professional kitchens in which I toiled. In the Internet age, international culinary...