dICEd Blog Listing

This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the liquid gel atop a rich puff pastry for more of an impact than the typical drizzle of...

A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb...

Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich...

Here are three perspectives on restaurant management strategies to employ. Go with Guilt-Free Seasonality Los Angeles campus Director of Restaurant & Hospitality Management Mishel LeDoux suggests...

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...

Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. Get these chefs' recipes for using authentic Balsamic Vinegar of Modena.

Chef Tracy fills her doughnuts with lemon curd and tops the treats with toasted meringue. "Toasting gives flavor and dimension," she explains. A food scientist explains that fresh yeast, also referred...

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he...

Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken...

She advises freshly shred carrots for moisture, weighing out each layer so the cake is level throughout and ultimately letting the frosting harden in a fridge so the cake is easy to slice. Chef Tracy...

Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good...

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