Pastry Chef Kriss Harvey's signature dessert at The Bazaar by José Andrés in L.A.—The Chocolate Cake of Your Dreams—lives up to its lofty name.
This year, six of the country's best haute dog makers brought their a-game to kick off Eat@ICC.
For many culinary school students and young chefs, it seems that being a chef is the only career option in food. But life beyond the line does exists!
The cooking and culture at Semilla are propelled by the restaurant’s constraints—namely its postage stamp prep space and pint-sized budget.
“For those of you who are here for an informative session, I'm sorry.
Emcee Sherry Yard kicked off the Valrhona C3 Pastry Competition with a sweet start, handing out samples of this year's C3 theme—Valrhona Illanka 63 percent Peruvian chocolate.
“I'm going to put the Rebel Within to rest.” Yes. You heard right. At this year's ICC, Pastry Chef William Werner finally revealed the techniques behind his signature pastry.
“Ninety-one percent of the seafood we get in the United States is imported.