As a Culinary Arts grad, I have always preferred making (and eating) savory dishes over sweets or dessert. I’m the type of girl that will rarely order dessert. So when I saw that last week’s market...
Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for...
Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of...
Homemade bread typically only has flour, water, salt and yeast, and I love knowing exactly what is in my baked goods. If you can’t find yeast, try working on a sourdough starter! Once the smell of...
The traditionally braided bread is symbolic in Jewish culture, often consumed on Fridays for Shabbat. It's among the decorated breads covered in our Pastry & Baking Arts program as well as the Artisan...
I had a version of this bread on a recent trip to Paris. Turmeric is an ideal spice to use because it's strong and aromatic enough to taste, but doesn’t overpower everything. Turmeric also gives the...
As Chef Jürgen was developing these Thanksgiving bread recipes, he thought about ingredients that he incorporates around his holiday table. Years ago, he told one of his family members that he wanted...
The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...
Chef Sim shares the No. 1 tool for making bread, how to know the dough is ready and his guidelines for incorporating flour throughout the process. Plus, learn four ways to tell you did everything...
Some would almost immediately think that this bread has no place on a world stage with other “celebrated” breads. Cornbread tells the story of lack and can get caught up in the stigma of shame and...
