On the latest episode of Epicurious' 4 Levels series, Pastry & Baking Arts Chef-Instructor Penny Stankiewicz prepares sweet crepes with blackberry, passion fruit and Champagne.

An impactful interaction with talk show host Steve Harvey led ICE alum Everton Tulloch (Culinary, ’19) to pursue his passion for food, resulting in a fresh take on life and a new career path.

As a reprieve from the tech world, Kate Ray (Health-Supportive, ‘21) used to host weekly vegetarian dinner parties in her Brooklyn apartment. A decade later, she’s pursuing her culinary passion full-time with a line cook position at Dirt Candy, Amanda Cohen's vegetarian restaurant in New York City.

Director of Pastry Research and Development Jürgen David shares a dozen ways he's working with flowers at the Institute of Culinary Education, from growing edible flowers in the hydroponic garden to shaping, hand painting and infusing in Pastry & Baking Arts.

Plant-Based Culinary Arts Chef-Instructor Olivia Roszkowski says these miso substitutes will add similar salty, savory, funky flavors to your dishes.

Considering a career change? Many corporate professionals find themselves drawn to the food world.

Chef Roxana Jullapat of Los Angeles bakery Friends & Family shares the significance of healthy grains as a flour substitute, sustainable food source and so much more, as explored in her book, "Mother Grains."

Robin and Andréa McBride's wine business began in 2005, six years after meeting each other for the first time. Now their women-led, Black-owned winery aims to shake up the wine industry.

Culinary Arts Chef-Instructor Chris Arturo gained industry experience in New York and New Jersey, notably at the Saddle River Inn and the Ani Ramen House. He's also worked a few shifts at the James Beard House and knows a thing or two about butchery and charcuterie.

Whole grains, including whole wheat and brown rice, are carbohydrates from edible grasses in the Poaceae family. These plants produce small dry fruits called kernels, berries or grains. Pseudo-grains, like quinoa and buckwheat, come from a variety of other botanical families. Based on physical characteristics, nutrition profiles and culinary uses, we usually consider these a single group: grains.