Root vegetables from last season are still among us. Grab any red onions, parsnips, carrots and garlic you have lying around and put them to good use by transforming them into a jar of fermented goodness.

The family kitchen is a special place. For many culinary professionals, it’s where their passion for cooking was born.

Saving a bottle of wine from a special occasion literally bottles up some of that joy for a future date. It can be a wine served at one’s wedding or a vintage from a child’s birth year. But is aging wine really as simple as leaving a bottle on the shelf?

Whether it’s a tableside dessert or a pan sauce, flambé adds flavor and drama to every dish.

When dry-aging meat, beneficial bacteria break down tough connective tissue and moisture evaporates, deepening the flavor of the meat.

Mashama Bailey, chef, restaurateur, author, James Beard Award winner and the subject of her own episode of “Chef’s Table,” will be bestowing her hard-earned wisdom upon the next generation of culinary and business professionals as the Keynote Speaker for ICE New York’s 2024 commencement ceremony in May.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the greenmarket.

Institute of Culinary Education alumna Gabi Chappel is leveling up on Fox’s “ Next Level Chef.”