Chef Thérèse Nelson is the culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve Black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by Black chefs for this next generation.

Jamaica-born, London-raised Chef-Instructor Peter George began his culinary career as an apprentice at the famed Claridge’s Hotel in London's Mayfair neighborhood. A desire to explore the world and its various languages and cultures led him to a culinary career.

Private chef Adjoa Kittoe (Culinary, '21) shares the history and health benefits of okro, the West African word for okra, and the significance of the Ghanian okra stew she grew up with.

Growing cacao beans for chocolate requires intensive effort to overcome a number of pressures that affect the crop. In addition to human labor, there are other unsung heroes at work at cacao farms all over the world, and you might be surprised to discover who they are.

Director of Culinary Research and Development Barry Tonkinson tests fish batters for adherence, color, texture and flavor to re-create the British food tradition.

Caroline Ferra describes her sneak peek of staging in the kitchen at three-Michelin-starred Blue Hill at Stone Barns and her advice after eight New York restaurant trails, from starting early to making connections, that led to an externship at Olmsted.

As I took some time away after a busy holiday season to recharge and plan for the future, I thought more about creating a signature dish and finding a specialized niche. Even as a pastry chef, developing my own dessert recipe has always felt intimidating, especially taking into account the precision of baking and the difficulty of troubleshooting “in real-time.”

On the latest episode of Epicurious' 4 Levels series, Chef Chris prepares meatloaf with beef chuck, lamb saddle, pork shoulder, a slab of smoked bacon, mushroom duxelles and boiled quail eggs, presented as a terrine in pie crust.

There are few ingredients as exciting, mysterious and delicious to cook as mushrooms. There are also few ingredients whose costs stretch from budget-friendly to astronomical. (While most mushroom varieties can be purchased at your local supermarket for a reasonable price, some species can command up to $1,000 per pound.) Whether cultivated or wild, common or expensive, mushrooms impart unique texture and umami to recipes.

To the pastry chef who seeks to maintain some semblance of seasonality, the long dark months of winter seem endless. There is, however, an overlooked gem to consider until warmer days yield the fresh flavors of spring and summer – the chestnut. While the ingredient can be a tough sell for some, in terms of flavor and texture, the classic Mont Blanc dessert is a perfect way to win them over — and a great vehicle to build upon.