3 hrs ago
Marblehead Chowder House plans blood drive in Benjamin Knauss' honor, gives away $15 off coupons
Benjamin Knauss, 18, was a line cook at Marblehead Chowder House, and had hoped to puruse a career at the Culinary Institute of America.
Mon Jul 28, 2014
Eli's Tavern brings sleek new style to
You won't find a brick pizza oven in Eli's Tavern on Daniel Street, but there is plenty of exposed brick, gray tufted leather banquettes and lots of gleaming wood and chrome.
Thu Jul 24, 2014
Albany Times Union
At home in the kitchen
Schenectady-born chef Greg Denton and his wife, who are now at Ox in Portland, Ore., were named one of Food & Wine's best new chefs of 2014.
Wed Jul 23, 2014
Owner of Historic Blue Store Restaurant Charged with Arson
Police say the owner of the mid-Hudson Valley's historic Blue Store restaurant set the fire that burned it down this spring.
Post and Courier
Another Charleston restaurant approved to welcome CIA externs
While a Charleston campus of the Culinary Institute of America isn't in the cards, a new partnership may result in more of the culinary school's students finding their way here.
Tue Jul 22, 2014
Charles Krug Winery opens new Backen-designed eatery, Cucina di Rosa
Leave it to the historic Charles Krug Winery to welcome visitors to its new tasting room cafe with a menu promising "offerings both culinarian and vinous."
Sat Jul 19, 2014
In San Antonio, goodbye, chimichangas, and hello, charcuterie
I looked much more professional that I felt while embarking on the Latin American Boot Camp class at the Culinary Institute of America, San Antonio and its Center for Foods of the Americas.
Wed Jul 16, 2014
An endless summer of desserts in San Clemente
Creaming butter and sugar: The butter absolutely needs to be at room temperature.
Mon Jul 14, 2014
Yucatan News: Cuisine & Turbonadas
Only a decade ago, it was recognized that there was a need for organization in the Yucatan of the tens of thousands of casual beekeepers.
Thu Jul 10, 2014
Casual N.Y. cafe shines with future culinary stars
What's more American than apple pie? Pretty much nothing, which is why The Culinary Institute of America chose the iconic dish as the namesake of its campus cafA©.
Teens learn to make flambe, meringue and ganache at camp in Paramus
Instead of flipping burgers, beach bumming or Snapchatting all summer, 10 budding teenage chefs are spending their time away from school chopping onions, baking bread and learning the ins and outs of a kitchen as members of a cooking camp at Chef Central in Paramus.
Tue Jul 08, 2014
Cooking with SOMA Chef Dave Shiplett | Chef comes full circle
When I was signing the lease with my landlord, Thomas Howze, at the new SOMA Creek Side this past year, I mentioned to him that directly across the street from my new restaurant was the preschool I attended.
Lifers: Fatted Calf's Taylor Boetticher on Sourcing, Butchery, and Why You Should Be Eating Goat
Welcome to Lifers , a feature in which Eater interviews the men and women who have worked in the restaurant and bar industry for the better part of their lives, sharing their stories and more.
Two New Chefs Shine in the Kitchen at The Ritz-Carlton, Philadelphia
Both 10 Arts Chef Matthias Hiebsch and Pastry Chef Stephen Wilson were drawn to the culinary arts in their teens and later attended the Culinary Institute of America in Hyde Park, NY.
Mon Jul 07, 2014
How to Make Ramen at Home
Ivan Orkin is perhaps the world's most unlikely creator of two small ramen shops in Tokyo, where the Japanese were bowled over by his homemade rye-flavored noodles and the bold, nuanced flavors of his ramen.
Sat Jul 05, 2014
Wolcott man's app shares photos with strangers
A cellphone application that sends users' photos to strangers, and in return sends random photos back, could epitomize the bane of social media: the tendency to overshare.
Wed Jul 02, 2014
Sentinel & Enterprise
Stuffed peppers stay the course
Food should be fun. OK, don't get me wrong: There are plenty of serious food issues out there, too numerous to go into in this space, but when it comes to putting dinner on the table, a little levity goes a long way.
The executive chef of The River Palm Terrace, Fair Lawn, on the secret of a great-tasting steak
When he was in high school, Klever Jarama, a native of Ecuador, landed a job at a Ridgewood restaurant, now long-shuttered.
Tue Jul 01, 2014
'Man Fire Food' is loving the 'Global Flavors of Texas' on Cooking Channel
On tonight's episode of " Man Fire Food ," Roger Mooking , chef, musician and lover of all things smoky and delicious, went to the Lone Star State to get some tastes of the "Global Flavors of Texas ."