How-ToWe challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make their version of a carrot cake. Once each was done and out of the oven, we asked a food scientist to review their work. Whose carrot cake made the grade? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/five-spice-carrot-cake-recipe
How-ToSharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at slicing fruits both large and small, from the tough to the exceedingly tender. Watch Frank peel, dice, hammer, and chop his way across the produce aisle and learn the skills you need to slice any fruit your sweet tooth desires.
How-ToFor this episode of '4 Levels,' we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of chicken soup. Once each of them had completed their culinary creation, we brought in a food scientist to review their work. Whose version of the classic sick-day remedy looks the most appetizing to you? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/epicurious-chicken-soup-recipe
ChefsIt sounds simple - combine cooked spaghetti with tomato sauce and serve with meatballs. Little did we know you’d have dozens of questions for us to sort through and answer for this Epicurious FAQ session. Join us as some cooking experts and fan favorites buzz through your sauciest spaghetti and meatball questions, offering technical answers and some personal insight on this staple of Italian cuisine.
How-ToThis time we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of grilled cheese. And then we brought in a food scientist to review their work. Whose version of the comfort food classic looks the best to you? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/grilled-cheese-sandwich-with-egg
How-ToWe challenged 50 people to peel and grate the delicious and nutritious ginger root, a staple of world cuisine and homeopathic medicine. How many of them were up to the task?
ChefsIn this episode of 'Price Points,' Epicurious challenges pasta expert Matt Abdoo to guess which one of two pasta options is more expensive. While comparing fresh pastas, stuffed pastas, gluten free options and more, Matt shares a world of noodle knowledge and explains all of the biggest quality indicators when it comes to bang for your buck.
ChefsWe challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of cupcakes. And then we brought in a food scientist to review their work. Whose cupcakes came out on top? Check out the recipe on the ICE blog: https://www.ice.edu/blog/penny-stankiewicz-pina-colada-cupcake-recipe
How-ToWe challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of french fries. And then we brought in a food scientist to review their work. Which fries were the best? Check out the recipe on the ICE blog: https://www.ice.edu/blog/palak-patel-french-fries
How-ToIt's no longer kitchen or military busy-work when you set the potatoes in front of a camera! 50 people each try to peel and cube a potato. Like 48 of them basically do it. Someone uses a cheese grater. I don't know...it wasn't even staged.
How-ToNot too many layers to peel back here! Watch, as fifty people trade their fears for tears (in the good way?), and learn the best way to attack the imposing allium. The real trick, though, is to remain emotionally distant from your onions next time you cook. Easier said than done...
How-ToIt's as American as...buying it from the store, I guess. 50 people are asked not to hurl this baseball sized fruit, and to spare their primary cares from a bruising. They're coming- they're coming for pie. Nothing can keep those doctors away, now.
ChefsWe made a cookie version of legendary chef Julia Child.
ChefsLuke and Ben took the day off and went to the farmer’s market to pick up ingredients before preparing a beet, turnip, onion, and butternut squash gratin with a seed crust served alongside roasted oysters on the half shell.