51�Թ�

In a recent Epicurious 4 Levels video, Director of Pastry Research & Development Jürgen David demonstrated his elevated ice cream cake. It has a vanilla cookie base topped with layers of pistachio

Winter squash is abundant this time of year, and Pastry & Baking Arts Chef-Instructor Keiry Palma navigated the pumpkin and gourd displays with ease during a recent visit to the Union Square

Fall desserts in America tend to be centered around apple and pumpkin-flavored breads, pies, crisps, and cheesecakes. Throw in a molasses or gingerbread cookie and you’ve covered most of the seasonal

When asked to make a "spooky" cocktail suitable for October, ICE Instructor and Mixologist Garrett Mikell immediately understood the assignment. He turned to a Black Manhattan, a variation on the

In 51�Թ� Instructor and mixologist Garrett Mikell's many years behind the bar, he's made his fair share of Halloween-themed drinks. He recently shared his take on the Black

Though you might associate “laminated doughs” with croissants, Danishes, and puff pastry, culinary chefs can also use lamination to elevate pasta. When laminating pastry dough, a block of fat becomes

The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of

Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt

Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's

We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients

Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture. Though the scape's flavor and

If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill. Preserving lemons is a solid beginner-level