91����߹

Richard Vayda, Director of Wine and Beverage Studies at 91����߹, led our evening class through the ins and outs of wine lists including which wines to never order and what sommeliers aren’t telling you...

From cream puffs and crepes to marshmallows and macaroons, if there’s sugar in it, I’ll eat it. I can’t help but realize what an eye-opening experience the last 20 lessons have been to the world of...

"From the fruit to the bottle, that's what I do," said Greg Brewer, winemaker at Melville Vineyards and Winery in Lompoc, CA. Brewer, who produces wine at three different vineyards, spoke to a packed...

The balance of butter and chocolate baked into the flaky crusts of these Pains Au Chocolat has been unbeatable, as I hold these pastries to be my favorite so far. Let the flour flinging begin with...

While the “offspring” part is just a little word play, The Mother Sauces, also called The Grand Sauces, are truly the matriarchs of the condiment world. These five sauces (Classic Tomato, Sauce...

Grahm’s website biography describes him as a “vitizen of the world, champion of the strange, and the heterodox of the ugly duckling grape varietals whose very existence is threatened by the dominant...

Scallops have always been out of my culinary comfort zone, but as Lesson 52 proved, it's pretty tough to beat perfectly browned bivalves. Forget the February chill and saute (or grill!) your way to...

This quick-fix pasta dish is taught in Lesson 43 of Module 2 of the Culinary Arts Career Program and features a sauteed mix of sun-dried tomatoes, creamy mascarpone, and Chanterelle mushrooms. This...

Last week I attended The Complete Chinese Dinner, a recreational cooking class taught by Kian Lam Kho, founder of Redcook.net, a Chinese home cooking blog. Chef Kho also co-wrote Knack Chinese Cooking...

I realize it’s an odd combination of flavors, but our gastronomical tour over the past 10 lessons has spanned from Sardinia and Naples to Tokyo and New Delhi. We finished our lessons on traditional...

This week was a whirlwind tour of classic French cuisine. Our palettes traveled from Brittany and Normandy to Alsace and Lorraine, making stops to taste Souffles d’Alencon en Timbales, Tarte Flambée...

The contest, which will be held at 91����߹ on February 3rd as the northeast regional competition, will pit Margherita and Tighe against students from The Culinary Institute of America, The French Culinary...