Potato starch is exactly what it sounds like, starch that has been extracted from tubers with high starch content, washed and then turned into powder. “The wonders of a modified starch, such as potato...
We have a variety of options that will meet just about any need depending on personal preference, dietary restrictions and general demand for nutritious flours. I haven’t experimented with every...
In March of 2020, lots of things changed for me in a drastic way, including my first restaurant concept planned for Hudson Yards. Like many, I was in the midst of business as usual in New York and...
The Chocolate Lab’s origin story dates back nearly nine years when ICE began to outgrow its New York campus on West 23rd Street. The initial seed of an idea — perhaps carving out a small corner of a...
Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans...
Many a home and professional chef have been captivated for years by the best method for how to make a pork chop tender. Chef Frank sources a heritage breed Berkshire pig that's lovingly cared for and...
Chef Frank demonstrates how to prepare a flavorful baked potato with crispy skin (and a bed of cheese). He uses a German butterball potato for dryness, fluffiness and a little bit of waxiness...
Our quality of life depends on the foods we choose to eat. Those choices influence our immediate health and our health as we age. But, for the majority of us, what to eat is a minefield. It’s not that...
Long before I developed a passion for working with chocolate, I began fostering a love for coffee. I don’t exactly recall the occasion of my first pre-teen taste of coffee, but it subconsciously...
Every chef, cook and home cook that I know has an idea for their own cookbook and what it would be about when and if the opportunity presented itself. Sometimes it’s a theme, a narrative that guides...
Years ago, while working as the pastry chef at Le Bernardin, I began giving serious thought to the role of nostalgia and the sense of memories tied to taste. I still enjoy finding playful yet subtle...
Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory...
