I have completed Chocolates and Confections! I thought this class was extremely interesting and one of my favorite classes so far! The science behind making confections is rather detailed, but you don’t have to be a genius to understand the basics. We learned a lot about the crystallization of cocoa... Continue reading

Fresh cabbage is widely available in March, and it's a good thing since so many of us enjoy it with corned beef on St. Patrick's Day! Cabbage is from the Brassica family, which also includes cauliflower, broccoli, and Brussels sprouts. You'll find it in all shapes, sizes, and textures—common varieties are green cabbage (sometimes referred to as white), red cabbage, the crinkly and crisper savoy cabbage, and the napa, which forms more into a tall stalk or barrel than a tight ball. Continue reading

Everyone wants to do something special for their loved ones on Valentine's Day. This year you can show friends and family just how much you care about them by making a delicious meal that will help keep their hearts healthy. Continue reading

A variation on the chewy drop cookie version, these are perfect for any cut-out cookie project you tackle. Continue reading

Warm, creamy, and soul-satisfying, macaroni and cheese may just be the ultimate comfort food. Continue reading

This recipe offers a gluten free version of a simple lean dough. Lean doughs are characteristically low in fat and sugar, examples of which are seen in crusty French breads and pizza dough. Continue reading

Now that the holidays are behind us, we are looking for ways to eat healthy after a bit of indulgence. Eating more vegetables is a good place to start. So whether you live a vegetarian lifestyle, cook for a family member who does, or just want a great meat-free option to add to your family dinner mix, the chefs at The Culinary Institute of America suggest a delicious and healthy take on a classic comfort food with Beans Bourguignon. Continue reading

When it comes to a special holiday dinner, traditional recipes are hard to beat. They're convenient and reliable and everyone expects to see them on the table year after year. There may be comfort in the annual routine, but it is hard to deny the intrigue of trying something different. For a new take on the traditional sweet potato casserole, the chefs at The Culinary Institute of America suggest a Latin twist by making this side dish with plantains. Continue reading

These nutty cookies are delicious with any kind of jam. Makes about 3 dozen cookies 3/4 lb (3 sticks) unsalted butter 1 1/4 cups granulated sugar 1/4 tsp pure vanilla extract Pinch salt 2 eggs 3 cups cake flour 2 1/2 tsp ground cinnamon 2 cups fine cake crumbs or plain dry bread crumbs 2 tsp baking powder 2 1/2 cups hazelnuts, toasted, skins removed, and ground Confectioners’ sugar, as needed, for garnish Raspberry jam, as needed, for filling In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium... Continue reading

The Culinary Institute of America (CIA) and the United States military have a long and proud partnership. The CIA was created in 1946 to provide culinary training and careers for returning World War II veterans, and today continues to educate hundreds of military personnel from all branches in its degree and continuing education programs. Continue reading

Americans young and old love to share drinks with family and friends as they gather together for holiday and New Year's Eve parties. The chefs at The Culinary Institute of America suggest you consider expanding your library of beverage offerings beyond your favorite alcoholic cocktails to include non-alcoholic "mocktails" that can be served to those not yet of drinking age as well as others who prefer to abstain from alcohol on any particular occasion. "Some very traditional alcoholic cocktails can be modified to make them 'virgin' with a little imagination and by using similar flavor substitutes," explains CIA Lecturing Instructor... Continue reading

Look for plain pumpkin pieces in the frozen foods section of your market. Canned pumpkin will not work quite as well in this recipe, although it can be substituted if fresh or frozen pumpkin is unavailable. Continue reading

Beer, onions, beef…need we say more? And when you serve them with Caraway Cauliflower Mash and Sautéed Kale with Shallots, you've got a hearty, stick-to-your-ribs meal that has the succulence of a stew but is not loaded with fat or salt. Continue reading

Sponsored by: Masters Collection® This healthy and delicious combination of bulgur wheat and lentils makes for an appealing grain-based side dish, packed with the flavor of sweet caramelized onions and spicy crushed red pepper flakes. 12 servings Preparation time: 45 minutes 1 cup lentils, washed 6 1/2 cups chicken broth, or water 3 tablespoons butter 3 tablespoons olive oil 3 average-sized onions, peeled, halved, thinly sliced 2 cups bulgur, coarse grain salt, to taste Freshly ground black pepper, to taste 1 tablespoon tomato paste 1/4 teaspoon crushed red pepper flakes Boil the lentils in 3 cups of chicken broth or... Continue reading

The addition of beans makes this a hearty slaw, and its flavorful dressing makes it perfect to go with a variety of dishes. Try it alongside a black bean burger. Continue reading

Summer is winding down for everyone, but don't let that keep you from kicking your healthy eating habits into high gear. Having something in the fridge to serve as either a healthy snack to keep kids (and parents) going strong all day long, or as a side dish that ventures out of the tried-and-true, is a real benefit for everyone. Continue reading

Want to turn your ordinary outdoor gas grill into a backyard smoker? Culinary Institute of America Chef Howie Velie has the grilling tips to teach you how. Continue reading

Want to know The Culinary Institute of America's secret on how to make perfect barbecue chicken breasts without burning them? CIA Chef Howie Velie has just the grilling tips to teach you how. Continue reading

This is a simple gelato, very versatile; enjoy it plain, with fresh fruit, or to accompany a cake. Continue reading

Panzanella may be very popular in restaurants today, but this summer dish is actually very simple and humble. Continue reading

Sponsored by: Masters Collection® Makes 8 servings Preparation time: 30 minutes According to culinary lore, the original Caesar salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico. Today, Caesar salads may be served as a plated first course or main course garnished with sliced grilled chicken. 8 boneless and skinless chicken pieces, (about 2 1/2 pounds) 1 cup grated Parmesan cheese, plus additional for garnish, if desired 1/2 teaspoon freshly ground black pepper, or as needed 1/2 teaspoon kosher salt, or as needed 1 tablespoon dried basil 1/2 cup extra-virgin olive oil 1/4 cup lemon... Continue reading

Want to know The Culinary Institute of America's secret on how to get those great grill marks on a steak? CIA Chef Howie Velie has just the grilling tip to teach you how. Continue reading

Elegantly rustic, these tantalizing fruit tarts are simple to prepare. Use fresh seasonal fruits at their peak of sweetness. Continue reading

Pissaladière is a yeast-raised tart, most commonly topped with onions and olives. Serve a slice or two alongside a salad for a satisfying meal. Continue reading

Watercress has a peppery, mustardy flavor which makes it an excellent addition to salads. Continue reading