While the “offspring” part is just a little word play, The Mother Sauces, also called The Grand Sauces, are truly the matriarchs of the condiment world. These five sauces (Classic Tomato, Sauce...
Grahm’s website biography describes him as a “vitizen of the world, champion of the strange, and the heterodox of the ugly duckling grape varietals whose very existence is threatened by the dominant...
Scallops have always been out of my culinary comfort zone, but as Lesson 52 proved, it's pretty tough to beat perfectly browned bivalves. Forget the February chill and saute (or grill!) your way to...
This quick-fix pasta dish is taught in Lesson 43 of Module 2 of the Culinary Arts Career Program and features a sauteed mix of sun-dried tomatoes, creamy mascarpone, and Chanterelle mushrooms. This...
Last week I attended The Complete Chinese Dinner, a recreational cooking class taught by Kian Lam Kho, founder of Redcook.net, a Chinese home cooking blog. Chef Kho also co-wrote Knack Chinese Cooking...
I realize it’s an odd combination of flavors, but our gastronomical tour over the past 10 lessons has spanned from Sardinia and Naples to Tokyo and New Delhi. We finished our lessons on traditional...
This week was a whirlwind tour of classic French cuisine. Our palettes traveled from Brittany and Normandy to Alsace and Lorraine, making stops to taste Souffles d’Alencon en Timbales, Tarte Flambée...
The contest, which will be held at ICE on February 3rd as the northeast regional competition, will pit Margherita and Tighe against students from The Culinary Institute of America, The French Culinary...
This chocoholic-crew was led by Chef Nick Malgieri, author of eight cookbooks (most recently The Modern Baker). Chef Malgieri was the former executive pasty chef at Windows on the World and is...
It’s been five straight days of plate design with Chef Mike, and I can honestly say that it’s been my favorite part yet of the Culinary Career Program. Then again, I’m the type of person who considers...
Plus, the meat-lovers evening included an added bonus of learning how to make steakhouse specialties like shrimp cocktail, clams casino (my personal favorite), creamed spinach, truffled mashed...
Who knew that higher altitudes and lesser air pressure makes for at least twice the cooking time?All in all, it was a huge success and my family raved about the potato gratin, seared flank steak and...