In a recent video with Epicurious, ICE's Director of Pastry Research & Development J眉rgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled...
On this episode of Epicurious' 4 Levels videos, Culinary Arts Chef-Instructor R茅my Forgues demonstrates his rich and flavorful take on the humble grilled cheese sandwich. Chef R茅my uses homemade...
Being a classic Italian dessert, this 鈥減ick me up鈥 (that is the literal translation from Italian) is a crowd pleaser and everyone will have a strong idea about how they like their tiramisu. The basics...
No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious鈥檚 Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his...
And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York鈥檚 Lead Chef & Operations Manager Joshua Resnick. 鈥淎t one...
When it comes to fried chicken, Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to...
Sicilian pistachio and calamansi jelly doughnuts 鈥 a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...
On this episode of Epicurious' 4 Levels videos, Lead Chef and Operations Manager Joshua Resnick takes his tots to new heights. First, he forms them out of a confit pommes pave, then fries them in duck...
Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good...
When it comes to poutine, you鈥檇 be hard-pressed to find a chef 鈥 or anyone, really 鈥 who doesn鈥檛 like the hefty bar snack. Hailing from Qu茅bec, poutine is a combination of French fries tossed with...
This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...