Essential to cooking and baking, thickeners are responsible for the texture and viscosity of many sauces, puddings, fillings, and candies. We rely on these ingredients, also known as hydrocolloids (a substance that absorbs water, forming a gel), across the culinary sphere, but each has its own unique qualities, uses, and […]
The key to a smooth, low-stress Thanksgiving isn’t superhuman multitasking—it’s timing. A realistic, chef-tested prep timeline spreads the work over several days so your oven isn’t overwhelmed and you’re not cooking in a panic. Here’s a breakdown that makes sense in a real home kitchen and gives you space to […]
Being a student at The Culinary Institute of America is an opportunity to learn more about food than you ever knew was possible. CIA students study, cook, bake, and taste, taste, taste—always tasting. With all of that tasting, you are bound to be surprised from time to time, and luckily, most […]
Makes one 9pinch pie or tart pan Graham crackers come in a variety of flavors, including honey graham, chocolate, and cinnamon. If you do not have a food processor to create crumbs, use a resealable bag and a rolling pin to finely crush the crackers.
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
Makes 8 servings
Makes 2 dozen bread sticks Grissini are thin, crisp breadsticks—long and pencil-like in appearance, and Italian in origin. In this recipe, the dough is flavored with chopped rosemary and boldly accented with Asiago cheese; variations on flavoring are many and may include garlic, other herbs or hard cheeses as your […]
Makes 10 scones Serve these savory scones with fruit jam for a sweet and salty brunch. For something a little more decadent, halve a warmed scone and top it with a runny fried egg.
Makes 12 buns
This weekend, we are celebrating the 75th Anniversary of the founding of The Culinary Institute of America. This great celebration is not ours alone, and we hope as a friend of the CIA, you’ll help us mark the occasion by channeling your inner foodie and eating something worthy of 75 […]
Makes about 150 individual candies This basic recipe can be used in many different ways: poured into molds, poured into pools with a stick for lollipops, put in a pan and cut before it completely cools, or dipped into to make candied apples or candy-dipped fruits, to name just a […]
Makes 12 servings