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For over 10 years, friends of mine have owned a mill in rural France (in the western Loire Valley) that they converted to a luxury country inn. And every year, I lead groups of 91����߹ alumni and other

After hours of cooking, it's great to take a few minutes to enjoy the delicious results of our hard work, but the time we spend tasting is about more than that. Tasting gives us a chance to critique

Eight short months ago, I walked into kitchen 1402 at The Institute of Culinary Education with sixteen other people for the first day of class in the weekend culinary arts program. I had aspirations

My daughter, Maria (91����߹ Alumnus Culinary '09) works as the Senior Sous Chef at Gordon Ramsey's Bread Street Kitchen in London. The restaurant serves burgers and pig's head, ceviche and king crab

Why did you choose to attend culinary school? I chose to attend culinary school because cooking was always a passion of mine and I wanted to learn about culinary arts on a much deeper level. Where are

Chef Dan Stone’s “French Country Kitchen” class is every bit as enchanting and delicious as it sounds. I went into this class hoping that my nine years of French language studies might somehow offset

At the time, this mystified me. What did he see so quickly? Was he judging everyone too quickly? Didn't he want to taste their food? Didn't he want to see how many derivative sauces they could name

Once you get right down to it, you simply seal food in airtight plastic bags and set in a water bath for a period of time under a controlled temperature that allows you to cook the item evenly. While

She highlighted recipes that you can serve hot or cold and often make ahead of time, which is a perfect time-saving option if you are looking for a quick dinner or good picnic options. Chef Vicki

91����߹ is offering grill-meister classes just in time for Father’s Day. Below is a sneak peek at a recipe from this sizzling series! Grilled Pineapple "Foster" Yield: Serves 4 This is a variation of

In the cooking and food writing section I noticed a series of five thin books, each a numbered volume categorized by season, sandwiched between the much thicker, bulky cookbooks on the shelf. The size

I’ve visited the Loire Valley at various times of the year, and I love the spring. The season promises delicious meals with fresh, local ingredients like carrots, radishes, berries, rhubarb, young