There’s never been so much interest in high-quality extra virgin olive oil. Why?

Led by Chef Jansen Chan, the Professional Pastry Arts chef-instructors and students at International Culinary Center became kitchen elves this past week, building this year’s gingerbread showpiece.

This past weekend, I had one of the most incredible experiences of my professional career. My dream of one day becoming a food writer has led to cooking recipes that come to me by way of cookbook or recommendation, and then writing about the experience in my notebook for practice. Over the last few years, I have grown a fondness and drawn inspiration from Maile Carpenter, editor-in-chief of Food Network Magazine.

One of the most successful Champagne houses in the world, Laurent-Perrier, wasn’t always known as that. In fact, when André Michel Pierlot founded the house in 1812 at Tours-sur-Marne, it took another 75 years before the house was officially named Laurent-Perrier.

Imagine that you have a friend who is an artist. She paints beautiful pictures, but only uses red, pink, and yellow. She can make lovely paintings, but one day you show her the other rainbow of colors that exist – the blues, greens, purples, oranges, silvers, and more. Now she can make even more vivid paintings. That’s where we are in the culinary world. We have a huge range of raw ingredients that chefs use, but there are rainbows of additional flavors to explore. Welcome to the world of edible bugs.