Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to compress the flavor of the brine...
Emma concluded that academia wasn’t for her after a short foray into college — she missed working with her hands and the aspect of “being part of something bigger than yourself,” that working in...
Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as “a passion for food, beverage and people...
I’ve seen the destruction from alcohol firsthand in my life and in the lives of people I’ve known and worked with. I even had two cousins destroy their livers and pass away from alcohol abuse well...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to...
Alexa oversees the recipe content of the magazine, Wednesday food section and NYT Cooking, while also assigning, reporting and developing recipes. She is a former editor, writer, test kitchen cook and...
This came just a year after it was revealed that Coca-Cola paid researchers to deemphasize the link between sugary drinks and obesity. The article prompted me to further expound on NGI’s stance on...
They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread, with a flavorful...
By Sophia Smith, Marketing and Communications Coordinator for the International Culinary Center The exterior of Don Angie at 103 Greenwich Ave, New York, NY. As a self-proclaimed foodie, I tend to...
Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...
“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much...
