Emma Alden was that kid who always loved to bake. As a preteen, she saved up all her babysitting money to buy a KitchenAid stand mixer: “I knew that was the only way to get things done quickly and correctly,” she laughs. The born and raised New Yorker was happiest hanging out in her parents’ kitchen, which evidently led her to a career in kitchens.

Throughout her 15 years in the restaurant industry, Mishel LeDoux was a general manager at such renowned properties as CUT by Wolfgang Puck in the Beverly Wilshire hotel and The Bazaar by Jose Andres in the SLS Hotel and continues doing hospitality consulting.

As part of Epicurious' 4 Levels series, Dean of Artisan Bread Baking Sim Cass shares his professional approach to pizza dough, tomato sauce and toppings.

The image of a woman preparing a meal in the home kitchen is a cliché, often a sexist one. Today, our society has come a long way in transforming that image. I founded Tepuy Collective to bring together women who share a passion for creativity and all things food at carefully curated pop-up dinners and events around the world to create more work opportunities and provide a platform to expose this work.

Geoffrey came to the Institute of Culinary Education’s New York campus in 2012 for a professional development course to explore his love for baking and a possible career change. The brand strategist realized what he wanted to do for the rest of his life and enrolled in the 10-month Pastry & Baking Arts program.

Chef Scotty Blenkarn (Pastry, ‘12) reflects on his career, from pastry kitchens in New York to the Milk Bar Lab in Los Angeles, and the relationships along the way.

Parmigiano-Reggiano is as much a simple pasta garnish as it is a versatile, primary ingredient, and it has a rich heritage that’s still evolving today.

Epicurious' 4 Levels video series captures amateur and advanced home cooks preparing classic comfort foods alongside professional chefs from the Institute of Culinary Education, with a food scientist's take on each preparation. This episode features Chef Tracy Wilk, a lead chef and recipe editor for our New York campus' recreational program, who walks us through her indulgent Belgian waffle dish.

Summer is in full swing and millions of people are grilling chicken, lamb and beef. All too often those grilled meats suffer a similar fate: dry, overcooked and rubbery textures. When I’m invited to barbecues and get grill duty, I can’t help but predict the outcome for meat that hasn’t been marinated correctly. There is a way to ensure juicy meat off the grill every single time using a common ingredient that’s probably available in your fridge right now.

Back in January, I got a note from our supplier of Nantucket Bay scallops saying the season was over. I couldn’t believe it. These are one of my favorite things to eat, and the season doesn’t normally end until March (it runs commercially from November to March).