dICEd Blog Listing

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...

One of the secrets of Chef Penny's recipe is overemphasizing the coconut flavor with high-quality canned coconut milk for richness, coconut extract and toasted coconut. There's plenty of pineapple in...

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in...

Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees...

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the...

"Fettuccine alfredo, the way it's meant to be ... doesn't take a lot of ingredients, and everyone loves it," Chef Frank says. "I serve it during the holidays. It's a labor of love." He starts with...

Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional...

Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares...

"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for...

"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...