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On this episode of Epicurious' 4 Levels videos, Lead Chef and Operations Manager Joshua Resnick takes his tots to new heights. First, he forms them out of a confit pommes pave, then fries them in duck

The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.” Chef Michael

In The Techniques of Artisan Bread Baking course at 91����߹, one of the first few recipes students make is Irish soda bread. Many American bakers tend to associate the bread with St. Patrick's Day, though

In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came

While delicate soufflés may seem like an impossible feat of physics and chemistry, this classic chocolate soufflé recipe from Chef Nick Malgieri, former Director of Pastry & Baking Arts Programs at

This month, Plant-Based Culinary Arts Chef-Instructor, Rich LaMarita, is spotlighting the root vegetable of many names: the sunchoke. Sunchokes, which are also known as Jerusalem artichokes, sunroots

Sushi bakes, which are a deceptively simple yet deeply delicious take on a rice casserole, have been very trendy on social media. Though the sushi bake as a dish stepped into the spotlight only

Beyond the requisite dozen red roses and champagne, making a Valentine's Day meal for your friend or loved one is a great way to add a personal touch to your preparations. Here, we’ve compiled a list

For National Tater Tot Day, we’re celebrating a school lunch classic with a hearty spin: Lead Chef and Operations Manager, Joshua Resnick, shows us his Schmaltzy Tater Tots recipe. For those not in

Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good

When it comes to oysters, the classic mignonette — a sauce of shallots or red onion, vinegar and tons of ground black pepper — may be the perfect pairing. This New Year’s Eve, do as Joshua Resnick

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month — just in time for winter squash season —