dICEd Blog Listing

What is Butter? Butter is a semi-solid emulsion made up of approximately 82% butter fat, 16% water and 2% milk solids. The percentages of fat and water in butter are unique, especially when it comes...

Cheese Caves at Home I have been teaching culinary classes how to make nut cheese since 2014. With a degree in neuroscience, I have always been fascinated with how to transform and mimic flavor...

Sat Bains from Restaurant Sat Bains in Nottingham, eloquently says his job is to "f--- you up with flavor”. As chefs, when we combine elements for flavor, we have the opportunity to refine each...

From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the...

Chef Remy uses homemade sourdough bread, which works well with richness of two cheeses: emmantal for melting and parmesan for saltiness. He layers the sandwich with thinly cut prosciutto for flavor...

The prized hard cheese had a moment in 2012, when an earthquake rattled Italy’s Emilia-Romagna region and threatened its cheese industry. Chef Massimo Bottura, of Michelin-starred Osteria Francescana...

Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.

In this episode, Chef-Instructor Michael Garrett prepares a mac and cheese dish inspired by his grandma. He developed the recipe at Red Rooster Harlem when he was executive chef, and he still makes it...

Perhaps it’s that money shot of the bright orange, runny yolks blended into a pool of cheese, that has promoted one of the most addictive and unique bread variations in recent [social media] memory...

As a pastry chef, one might say that I’m already hard-wired to think a bit deeper about the composition and function of ingredients. I like to say that the primary difference between a pastry chef and...

In fact, growing up in Brazil, it was his lack of access to cheese that first sparked Max’s insatiable curiosity. With a diverse academic background in foreign languages, organic chemistry, and...

If you know me, then you know that I have become a bit of a dairy nerd, always looking to better understand the composition, structure, and function of milk and all of its derivatives. And while I...