Grading student journals and project assignments isn’t a favorite pastime, but if you are the adjunct instructor of College Writing at The Culinary Institute of America, ya gotta. More correctly stated, I gotta. The semester usually starts with the same complaints: You want me to read HOW MANY PAGES? I […]
Caviar is the salted roe of fish, traditionally sturgeon, which is prized for its briny delicate flavor. Due to overfishing, politics, and pollution, the supplies have dwindled and the price has increased, leading to a flood of alternative varieties from many sources. The delicate berries of true caviar come from […]
Like a lot of my fellow chef instructors here at the CIA, food is my life, but it is not my whole story. Before I was a chef, I was a professional jai alai player both in my home country of France and here in the United States. Jai alai […]
In baking, every step matters—from mixing to baking, but just as importantly, cooling! While we often romanticize baked goods fresh from the oven, most baked items like cakes (and yes, breads!) are best once cooled. Baking is a series of chemical and physical reactions spurred by the heat of the […]
If you are lucky enough to spend time on our Hyde Park, New York campus, you might see the occasional green chef’s coat winding its way through campus. That could just be me, on my way to work as chef-instructor in The Menus of Change Kitchen, where our motto is, […]
There is a hierarchy of ingredients in French cuisine, and it’s pretty easy to identify some of the favorites: butter, oysters, chocolate. These are all part of our universal food consciousness, and for good reason (because, yum!). One French favorite that may not get the attention it deserves on our […]
“Is it done?” The eternal question that is not always easy to answer. Use this handy reference chart for deciding when your meat, poultry, or fish is ready to enjoy. Remove your food from the oven, grill, or pan when it’s still a few degrees below your desired temperature to […]
Sunday is Mother’s Day, and we think the best way to celebrate the mother-figure in your life is with your undivided attention and lots and lots of fun! We, of course, are partial to anything that happens in the kitchen. If your mom also loves a fun foodie project, we’ve […]
At CIA Foodies and our members’ page DISH, we embrace the Menus of Change principles for healthy, sustainable, and delicious food choices at home. With recipes, technique posts, and instructive videos, you’ll find the tools you need to build your kitchen confidence. Whether you follow a special diet, enjoy plant-forward […]
Across much of the world, oysters are an iconic New Year food tradition, but especially in France, where pop-up oyster stalls emerge throughout Paris to supply the city with this holiday staple. Few foods are as polarizing as oysters. Diners either passionately endorse the intake of these bivalves or are […]
I live in a city, in a pretty small house with an especially small kitchen. When I fantasize about the next house I’ll live in, a big kitchen is key, of course, but the thing I romanticize the most (well, other than a pool) is the space for a big […]
Baking bread at home is much easier than you think. First, don’t be afraid of making a mess or doing it wrong. Most great bakers have spent years making mistakes and are only great now because they’ve learned what not to do. Second, start with a no-knead method if you’re […]