Epicurious' 4 Levels series features two cooks and a professional chef from the Institute of Culinary Education preparing different versions of classic comfort foods. In the latest episode, Chef Chris Scott shares a spicy, tangy recipe.

We asked Los Angeles campus students to submit their original Thanksgiving recipes in a holiday contest, and Culinary Arts student Gabriella Russo contributed a balanced rendition of her family tradition.

If you’ve ever visited a Salt & Straw ice cream shop, or even if you have only passed by, the first thing you notice is a perpetual line. There’s a crowd outside waiting excitedly along a stanchion and you may wonder what’s so special about the place.

When you think of summertime foods, you immediately go to refreshing things like cool cucumbers or icy cold watermelon. Bright flavors such as citrus are at the ready to add that extra boost to sea urchin, crispy fried squash blossoms or even fresh-picked peaches. You can keep the same summertime flavor mindset throughout the year by exploring all of the wonderful and healthy options that are readily available during the cold months.

Pasadena is known first and foremost as the host of the Tournament of Roses Parade, Rose Bowl Game and Caltech. Though students at the Institute of Culinary Education know that it’s as compelling of a food destination.

As technology evolves, the world evolves with it. One area that has kept pace is hotels and the hospitality industry.

“I decided to do this preparation today because no one does it,” Chef Paul Liebrandt explains as he presents the unfamiliar, dark red and black carcass of a wild Scottish hare to students. “When you taste this hare, you will understand — there’s no going back. It’s very strong.”

When we eat, whether we are cognizant of it or not, we analyze every moment: temperature, taste, texture, color, mouthfeel and even the sound as we bite down and as we swallow. When we are creating food, our primary objective is to ensure that those moments make each dish delicious.

Epicurious' 4 Levels series features three takes on a classic recipe — amateur, advanced and professional — and insights from a food scientist. In the latest episode, Institute of Culinary Education Chef Chris Scott elevates chili with a professional approach to stock.

Amanda Lee competed against culinary students from four schools at the United States of Umami Culinary Competition in Charleston, South Carolina, last week.