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Today, we are sharing his answers on how he brings his philosophy on food into the kitchen and into his work as a writer. The first lines of your bio state “I’m not a chef, I’ve never been.” You are

Hervé Riou, �������� Arts Like many French chefs, Hervé Riou grew up in a family where everything was made from scratch and began cooking as a teenager. He was 15 when he started an apprenticeship at

Long the domain of a few select chefs, sous-vide cooking is now making itself at home in kitchens around the country—those of professionals and home cooks alike, thanks in no small part to the

Last week, DICED shared a look inside what his career has been like. In this installment, we are sharing his answers to tough questions about the food system and where our food comes from. You talk a

I’m a big fan of history, food and touring. So on our recent holiday trip to Rome, it was easy to get excited about our planned, Eating Italy Food Tour in Rome. Philadelphia native Kenny Dunn started

Rich in nutrients and nutritious oils, fish and shellfish are incredibly versatile in the kitchen — perfect for a wide range of flavors and techniques. A little bit of knowledge about how to properly

Alice Lee, �������� Arts Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto

Before his current duties, he authored the weekly “The Minimalist” column for the newspaper, launched in 1997. His book, How to Cook Everything, has sold more than 1 million copies. He is also the

Whether as restaurant chefs, chocolate makers, bread bakers or food writers, ICE alumni are finding success in a variety of different avenues in the food world. Check out just some of making recent

Now that our sous-vide curriculum has a foundation of really solid technique, I've begun to introduce some of the methods to my students whenever we have a few extra moments in class. This week we

It’s as if the Yodel went to France for the holidays, in a ball gown and tiara. In the classic style, it’s covered with coffee or chocolate buttercream which is combed to look like tree bark and then

He is head chef of The Cooking Lab, Nathan Myhrvold's culinary research, and development venture, and co-authored the Modernist Cuisine cookbook. In addition to great young minds working in energy