Chef's Notes Plus

Using Meringue Powder for Royal Icing

Royal icing is a decorative icing made from egg whites and confectioners’ sugar. In professional bakeshops, it is used to decorate cakes, pastries, and candies, but at home, it is primarily used to decorate rolled out sugar or gingerbread cookies. We explain how to make and use traditional royal icing […]

Chef's Notes Plus

Can I Freeze This? Tips for Stocking your Freezer

One of the most frequently asked questions from guests at our CIA campuses is: “Can I freeze this?” And it’s a good question! After all, no matter how much you like to cook, there are some days that having a back-up dinner ready to go can be a life-saver. You’ll […]

Chef's Notes Plus

Thanksgiving Lunch

An often overlooked element of Thanksgiving Day is lunch. Yes, you may be eating a big dinner, but that doesn’t mean you won’t be hungry until 7pm. If you are one of the many families who eat Thanksgiving dinner at 3pm, ignore this and go peruse our pie recipes. But […]

Chef's Notes Plus

Dress Up Your Roasted Veggies for Thanksgiving

One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]

Chef's Notes Plus

Thanksgiving Countdown: 2 Weeks To Go

It is two weeks until Thanksgiving, and there are a few things we plan to do this weekend to get ready. This is the weekend to wrap up your chicken stock or broth. If you already made some, consider taking a quart of it and making a batch of fortified […]

Chef's Notes Plus

Cranberry Sauce Without a Recipe

If there is anything on your Thanksgiving checklist that isn’t worth stressing over, cranberry sauce should be it. We know that lots of people don’t make their own cranberry sauce, and maybe you prefer the nostalgia of can-berry! Even some of us who work night and day for weeks to […]

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Thanksgiving Countdown: 3 Weeks Out

Today officially marks three weeks until the big day, and this year, we’re pledging to stay ahead on our prep for a calm, stress-free Thanksgiving. Luckily, here at the CIA, we’ve got a lot of experience coordinating dinners! We have a good plan in place, so each week, we’ll fill […]

Chef's Notes Plus

Election Day Fried Chicken

As far as we know, Election Day fried chicken is not a tradition, though maybe it should be? If, like the rest of the country, your nerves are a little shot after this election cycle (give it a rest, 2020!), Election Day Buttermilk Fried Chicken might be the thing for […]

Chef's Notes Plus

Is Butter Better? Choosing the Right Fat for Pie Crust

Fats are an essential ingredient in baking, directly imparting flavor and influencing tenderness and flakiness in pie and tart crusts. Most pie and tart crusts need to be made with a solid fat in order to create their characteristic tender and flaky texture. The role of fats in creating crusts […]

Chef's Notes Plus

Squash Season

‘Tis the season. Well, one of them! As you know, we’re big fans of seasonal eating, and winter squash season is a pretty big league time of the year for foodies. Winter squash, often called hard-skinned squashes are, you know, the squashes with hard skins. That means we’re putting away […]