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View this post on Instagram A post shared by Institute of CulinaryEducation (@iceculinary) on May 14, 2020 at 11:01am PDT

View this post on Instagram A post shared by Institute of CulinaryEducation (@iceculinary) on May 14, 2020 at 11:01am PDT

As a Japanese-American, I was excited to see miso, mushrooms and tamari listed as focus ingredients for this week’s market basket challenge. These are ingredients I imagine when thinking of Japanese...

Rolling out pasta shapes with fresh dough can be therapeutic, fun and enjoyable with family and friends and only requires eggs and flour. There are many ways to make each pasta shape, differing...

Anyone who knows me knows my love for all things spicy – so last week’s hot sauce-themed market basket challenge was especially exciting. When I started developing my dish, I wanted to incorporate hot...

Like many versions of the comfort food, Chef King's uses day-old, long-grain rice. He combines "jewels" of Chinese sausage, chicken breast and shrimp with the staple onion and a few secret weapons:...

She recommends rice that's thicker than basmati for this technique and Eno rather than baking soda for the cake batter, which is fermented overnight and then prepared in a steamer. Her chutney topping...

"It's a fermented product so I use it for umami, which gives body and depth of flavor," he says. "You can add a few drops to any meat-based recipe to boost flavor, and it's really good in a cheese...

You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of...

Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the...

Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I...

The first time I created an arepa was in 2014 before I opened my first Latin restaurant, Blend on the Water in Long Island City, Queens. People came to the restaurant for the views and enjoyed the...