Culinary Institute of America News

As Jim Biniaris' frozen gourmet ice cream, gelato and sorbet business grows, so too does his ability to give back.

Most people who try pro-snowboarding and quit continue doing something athletic.

S. 457-2127 At FiddleCakes, the bakery and cafe that opened last month, the woman behind the batter is Madelyn Reynolds.

Wed., Nov. 25 2009 @ 6:00PM Fresh out of ideas for what to do with those Saran-wrapped leftovers? Thank the CIA for coming to the rescue with a genius competition.

For Michael Howard, Sabrina Cano and Stephen Sules, preparing side dishes for charity Thanksgiving baskets in White Plains isn't just a way to give back to the community - it's a career move.

'Twas the day before turkey And all thru the fridge, No more room, no more space - Not a speck, not a smidge.

The former service station at Oak Street and Santa Clara Avenue has been closed longer than most anyone can remember.

From left, Golden Gate High School culinary arts students Josue Valverde, 16, junior; Bryan Nagaj, 16, junior; Tyrone Sherfield, 17, junior; and Cody Curtsinger, 16, sophomore, discuss the finished dishes after a Master Chef Competition at Golden Gate High School, Nov.

HYDE PARK - Schoolteachers or principals don't always know where to turn when students are having problems.

The Culinary Institute of America late Friday announced its 2010 Vintners Hall of Fame inductees, who include longtime Napa Valley grower Andy Beckstoffer; Diamond Creek Vineyard founder and terroir early adapter Al Brounstein; Randall Grahm, Bonny Doon Vineyard's iconoclastic founder and marketing guru, and veteran wine maker Zelma Long, who was ...

If you buy too many cans of pumpkin puree in anticipation of Thanksgiving, don't let them languish at the back of the cupboard.

The Culinary Institute of America, Greystone announced today that Randall Grahm, founder and President-for-Life of Bonny Doon Vineyard, will be among the 2010 inductees for the annual Vintners Hall of Fame.

Innovation is definitely the name of the game at Inovasi, the finely tuned restaurant specializing in contemporary American food that chef John des Rosiers opened last May in Lake Bluff.

The World of Flavors conference at the Culinary Institute of America was last weekend.

He probably won't be whipping up many $205- per-person tasting menus, but this January, Michael Clauss - who most recently was executive chef at Daniel Boulud's Feast & Fetes catering company in New York City - will take over the kitchen of The Daily Planet .

From left, Elise Cerino, Eddie Cerino and Ed Cerino Jr. with a primo pesto pizza, front, and rigatoni alla bolognese.

The garden setting is enhanced by the amber glass skylight roof filling the dining room with beautiful light.

For some people, the whole point of Thanksgiving dinner is to have leftovers. These are the people who intentionally buy a monster-size bird, mash way too many potatoes and pop an extra pie in the oven.

WE were chatting over dinner at the Parrot Cage restaurant on Chicago's South Side - tasty turtle soup and great etouffee - when Bill Reynolds suggested that while this was all well and good, what I really ought to do was the brunch at this place over at 63rd and Halsted.

The Hispanic College Fund and UNCF - the United Negro College Fund are accepting applications today through Feb.