Chicken, Shrimp and Sausage Fried Rice
Like many versions of the comfort food, Chef King's uses day-old, long-grain rice. He combines "jewels" of Chinese sausage, chicken breast and shrimp with the staple onion and a few secret weapons
How to Make Challah Bread
The traditionally braided bread is symbolic in Jewish culture, often consumed on Fridays for Shabbat. It's among the decorated breads covered in our Pastry & Baking Arts program as well as the Artisan
91ÃÛÌÒß¹ President & CEO Rick Smilow Compels Community to Order In
View this post on Instagram We stand with restaurants of all types and our thousands of alumni culinary professionals, and wish you health and hope. Cook three, order one. #91ÃÛÌÒß¹ordersin A post shared
Valentine's Day Fortune Cookies
Brianna Farrell's pink, chocolate-covered fortune cookies won first place, complete with a Chinese takeout box, heart-shaped sprinkles and edible fortunes. Who needs conversation hearts? "I decided on
How to Make an Inside-Out Sushi Roll
Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the
How to Buy Balsamic Vinegar
Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video
Vinny Milburn Shares the Story Behind Greenpoint Fish & Lobster Co.
When he left the business and moved from Boston to New York, Vinny was surprised he couldn't find good seafood in his Brooklyn neighborhood, Greenpoint. "I decided to open my own store and bring in
My Culinary Voice: Diego Lozano
Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads
Elevate Your Grilled Cheese Experience with Chef Rémy's Egg-Infused Recipe
On this episode of Epicurious' 4 Levels videos, Culinary Arts Chef-Instructor Rémy Forgues demonstrates his rich and flavorful take on the humble grilled cheese sandwich. Chef Rémy uses homemade
My Culinary Voice: Tim Hollingsworth
Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in
My Culinary Voice: Antonia Lofaso
Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the
My Culinary Voice: Susan Feniger
Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares