dICEd Blog Listing

Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening...

Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving...

Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts...

Over the course of many demonstrations and conversations, we engaged with everything from pasta to beef butchery to omotenashi, the art of Japanese hospitality. We explored food media, restaurant...

Chef King says soft, chewy and crunchy textures all come together in his version with umami from fish sauce and oyster sauce and sourness from tamarind and pickles. He uses tofu, sausage and prawns as...

Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak...

Temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs, two of the most common baking ingredients. Chef Kathryn demonstrates how to turn a...

On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian...

José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature...

Making these from scratch adds a hands-on activity for the family and ensures you know exactly what you're eating. Plus, you can be creative and customize the design to your liking. Simply follow Chef...

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and...

Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for...