On the latest episode of Epicurious' 4 Levels series, Chef Palak Patel recommends fermenting potatoes five days then double frying them for French fries that are "crunchy, tangy on the inside and sweet." You just need a running start.

Antonia Lofaso is the executive chef and owner of Black Market Liquor Bar, DAMA and Scopa Italian Roots in Los Angeles.

New Yorkers know fall is here to stay when apple picking photos begin flooding social media feeds. Of course, traveling to orchards is optional. The change in season is evident at the city’s many greenmarkets where the state’s 25 apple varieties topple over wooden crates at many farm stands.

Ken Utsumi earned his MBA in Osaka before enrolling in ICE’s Hospitality & Hotel Management program to add a specialized certificate to his resume. “I got confidence to succeed in the hospitality industry through the program and still use my school book as a bible for daily operations,” he says.

Mark Maynard manages the strategy for USHG's bar programming, as well as Cedric’s at The Shed and Porchlight. He launched his career with USHG as a host and reservationist at Union Square Café, when the hospitality group’s founder, Danny Meyer, trained Mark to become the maître d’. He was promoted to general manager before he co-founded Blue Smoke and Jazz Standard in 2002 and was the GM and managing partner for more than a decade.

The celebrity chef shares what has shifted over her 40 years in the restaurant industry.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto elevates fettuccine alfredo with Grana Padano and fresh truffles.

Epicurious' 4 Levels series explores preparation variations for classic recipes with three chefs and a food scientist. In this episode, Chef Adriana Urbina demonstrates how to cook, marinade and baste a dry-aged, bone-in, rib-eye steak.

Three graduates of The Art of Cake Decorating and Pastry & Baking Arts at ICE's New York campus describe their distinct styles at East Coast cake studios.

Croissant dough might not be the first thing you reach for when making cinnamon rolls — but it should be. By applying laminated pastry techniques to a familiar bake, this approach transforms a comfort classic into something more structured, flaky and refined.