Find five Pastry & Baking Arts alumni at this year's Michelin-starred restaurants, plus Ann Redding (Culinary, '02) at Uncle Boons, which retained its star, and Matt Hyland (Culinary, '05) at Violet, which garnered its first Bib Gourmand designation.

When describing my food style or the way that I cook, I’d say it’s pretty simple. My philosophy is to let the food do the “talking” and let it tell you what it wants to become. Now, you can only achieve this if you know about the food or the ingredients.

In honor of National Grilled Cheese Day on April 12, treat yourself to a sophisticated — and undeniably delicious — spin on the classic sandwich.

In this week's episode of Epicurious' 4 Levels videos, Chef Penny Stankiewicz demonstrates a pro cupcake inspired by piña colada to capture the feeling of vacation.

Despite Frank Sinatra’s famed, “If I can make it there, I’ll make it anywhere,” a hit New York restaurant does not guarantee success elsewhere — specifically, it does not guarantee success in Los Angeles.

When Richard Chu (Culinary/Management, ’17) realized he would not be completing optometry school after three years, he returned to his family’s restaurant while overcoming the setback. He’d been dishwashing, serving and cooking since childhood, experiences that nudged him to tour the Institute of Culinary Education campus while visiting a friend in New York.

It’s never easy to leave a job, whether it’s an environment you really hate or a dream job with a great team. When the time comes to move on, a tough conversation can be necessary.

Achar, also known as Indian pickles, have been a part of the culture and history for 4,000 years. I would argue that the technique of pickling originated in India. The process is as ancient as our civilization: People first started salting and curing food in brines to preserve it for long journeys.

The chef and owner of Los Angeles restaurants Otium, C.J. Boyd’s Fried Chicken and Free Play at The Fields LA, shares his approach as he progresses his culinary career.

Michael Cimarusti is the executive chef and owner of four L.A. restaurants: Best Girl, Connie & Ted's, Il Pesce Cucina and Providence. He began his culinary career at Larry Forgione's An American Place, where he met his wife, whom he opened a new restaurant with — the first of many.