Julia Heyer: This week, TangoTab, another discount driven website offering restaurant deals, joined the fray that is the internet these days, looking to compete with the likes of Groupon, Village Vine

He walked through how to fabricate a 85-pound lamb from its whole state into its primal and sub-primal cuts. The entire lamb was broken down in less than two hours. Chef Rudi explained that the prices

New York’s sake and restaurant community partnered with Project by Project to host NY Loves Japan, a sake and chefs’ tasting to benefit the relief efforts in Japan and the Japanese Red Cross Society

The week before one of my boys had experienced the childhood joy known as a mild concussion, so the fear of being phoneless in Brooklyn and worrying that I would get that dreaded call from the school

Before starting, a small part of me was panicking about juggling school, work, and my business. This last week was tough. I’m scheduled to work until about 1:00 am, but class starts at 8:00 am and I

Food is sealed in airtight plastic bags and then immersed in a water bath held at a specific temperature using an immersion circulator. The method is used in some of the world’s top restaurants as an

In a candid interview with Food Network star Ina Garten at the French Institute Alliance Francaise, Wells discussed her inspiration behind the book, explaining that in most restaurants in France

For this challenge, the remaining celebrities were tasked with creating a live cooking demonstration for Omaha Steaks, in front of executives for the company as well as a live audience at ICE. Ivanka

Dessert Professional magazine names Michelle Bommarito (Culinary, ’97) and Alumni Hall of Achievement inductee Elisa Strauss (Pastry, ’01) as two of the Top 10 Cake Artists of 2011. Alumni Hall of

Julia Heyer I recently had the best Pina Colada I’d had since one in a Tiki Bar in Hawaii in 1996. There were more eclectic options on the sizeable cocktail list, and Guiseppe, the man behind the bar

The two-hour challenge was part of Careers through Culinary Arts Program (C-CAP), a program teaching high school students the skills they need for a career in the culinary industry. ICE President Rick

At its finest, bistro cooking is timeless comfort food. This recipe from the first module of the Culinary Arts curriculum is for a classic bistro dish — onion soup covered in a thick layer of melted