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Culinary Institute of America

Locally Grown: Spoonbar Chef Sees The Need For F.E.E.D.

Julie Ann Fineman | Posted 02.04.2016 | Taste
Julie Ann Fineman

Mother Nature has favored mankind with immeasurable resources, and brilliant scientists have favored us with landmark discoveries. So it's a mystery why the most important aspects of life are so often overlooked. Our health, for instance.

Where Does "Eating Local" Mean Fried Pickles and Buffalo Bourgoignon?

Anneli Rufus | Posted 09.22.2015 | Taste
Anneli Rufus

Outsiders are quick to dis this vastness they call flyover country as an artisanal-foodless wasteland largely constructed of Jell-O salad. Traditions and reputations die hard, but things are changing here.

Great Things to Do in the Hudson River Valley NY

Malerie Yolen-Cohen | Posted 07.13.2015 | Travel
Malerie Yolen-Cohen

Drive 100 miles from New York City, straight up the Hudson River, and you'll find a trio of towns with very different personalities. Rhinebeck has been a tourist town since the mid 1700's, when it was a stage stop between New York City and Albany.

Hollywood BFFs Drew, Cameron And Reese Take Cooking Lessons

Posted 03.06.2014 | Celebrity

In case you had any doubts that Hollywood is a small, small world, three A–list actresses have escaped the buzz of Los Angeles for a brief moment. ...

Alex Thomopoulos: The Genius of Gluten-free Cooking

Elsa Giannakoudaki | Posted 04.07.2014 | Home
Elsa Giannakoudaki

She believes the best attitude to take with any dietary concern is to consider what you can have, and to not what you cannot eat.

A Chef's 2014 New Year's Resolution: Let's Commit to Taking the High Road

Colt Taylor | Posted 03.16.2014 | Impact
Colt Taylor

Having healthy, happy and loyal employees helps us run a better and more successful restaurant.

Hyde Park and Poughkeepsie NY: FDR and Beyond

Malerie Yolen-Cohen | Posted 02.16.2014 | Travel
Malerie Yolen-Cohen

Hyde Park and its neighboring towns hold much in store for visitors, and for those who plan to spend a few days here, the following attractions should not be missed.

The Best-Kept Dining Secret

The Huffington Post | Nile Cappello | Posted 09.24.2013 | Taste

These restaurants serve high-quality food at prices that won't break your budget.

Who Are the Best Women Chefs? 10 U.S. Women Earn Michelin Star

Beverly Wettenstein | Posted 10.08.2012 | Home
Beverly Wettenstein

Ten visionary female chefs have achieved the coveted Michelin restaurant star.

Wounded Vets Find Healing In Cooking 'Boot Camp'

Posted 02.22.2012 | Impact

By Associated Press HYDE PARK, N.Y. Julio Gerena is in a wheelchair, his long career in the U.S. Navy and Army forever behind him. But the 52-year-...

How to Make Sangria

Kitchen Daily | Posted 08.31.2012 | Taste

The basic components of Spanish sangria are lemonade and red wine, says chef Iliana de la Vega of The Culinary Institute of America. You can also add ...

Turkey Tutorials: Videos To Help You Through Thanksgiving

Kitchen Daily | Posted 08.31.2012 | Taste

Whether it's the first time you've cooked the Thanksgiving turkey for your family or the twentieth, sometimes nagging questions emerge, and our seven ...

Tastes of the Week: Notes From Napa Valley

Rozanne Gold | Posted 01.07.2012 | Home
Rozanne Gold

The take-away from three days and nights at the Culinary Institute of America's food conference -- "World Casual: The Future of American Menus" -- comes the notion that the food of tomorrow will be a big mash-up of tastes and flavors all on one plate.

How To Open A Coconut

Kitchen Daily | Posted 08.31.2012 | Taste

Fresh coconut meat -- and the light, flavorful water inside -- is easier to extract than you may think. Chef Brannon Soileau of The Culinary Institute...

How To Peel And Slice Kiwi

Kitchen Daily | Posted 08.31.2012 | Taste

Kiwi have become very popular in the past few years as consumers have discovered their seductive mix of sweet and tart flavors. Chef Bruce Mattel demo...

How To Cut Watermelon

Kitchen Daily | Posted 08.31.2012 | Taste

Summer picnics wouldn't be complete without wedges of ice cold watermelon, but cutting into a whole melon can be intimidating. Chef Scott Swartz of Th...

How To Make Lemonade

Kitchen Daily | Posted 08.31.2012 | Taste

Chef Scott Swartz of The Culinary Institute of America explains just how easy it is to make homemade lemonade. The key is getting the right balance be...

How To Make Caramel Sauce

Kitchen Daily | Posted 08.31.2012 | Taste

Don't buy the jarred stuff at the market -- it's easy to make your own caramel sauce with these tips from Chef Todd Knaster of The Culinary Institute ...

How To Make Chocolate Fondue

Kitchen Daily | Posted 08.31.2012 | Taste

You don't need special equipment or lots of time to make chocolate fondue at home, says chef Todd Knaster of The Culinary Institute of America. It's a...

How To Make Chocolate Mousse

Kitchen Daily | Posted 08.31.2012 | Taste

Making rich, velvety chocolate mousse at home doesn't have to be intimidating, says Todd Knaster of The Culinary Institute of America. He begins by ad...

How To Make A Graham Cracker Crust

Kitchen Daily | Posted 08.31.2012 | Taste

It's simple to make a tasty graham cracker crust at home, says chef Dianne Rossomando of The Culinary Institute of America. To begin, mix together 2 c...

How To Use Chopsticks

Kitchen Daily | Posted 08.31.2012 | Taste

Using chopsticks is easy once you get the hang of it. Chef David Smythe of The Culinary Institute of America explains that the secret is holding them ...

How To Slice Flank Steak

Kitchen Daily | Posted 08.31.2012 | Taste

Beef flank steak has a lot of flavor, but it's a very fibrous piece of meat and can be tough if not sliced correctly. Chef Mark Elia of The Culinary I...

How To Braise A Pot Roast

Kitchen Daily | Posted 08.31.2012 | Taste

Chef Brannon Soileau of The Culinary Institute of America explains that it's easy to make a moist, delicious pot roast from an inexpensive cut like a ...

How To Trim And Tie A Roast

Kitchen Daily | Posted 08.31.2012 | Taste

It's important to trim excess fat from a roast and tie it before cooking to ensure the best results, says chef Mark Elia of The Culinary Institute of ...