The Dish: Culinary Students Tell All

Ramping Up For Spring

Winter is finally over and spring vegetables, such as ramps, are beginning to appear at farmer's markets and grocery stores. ... Read More

Who I Am

Hey, it's Olivia. Just a little introduction to my deal with food plus I've got a killer deviled egg recipe to share for your next spring party. ... Read More

One Chef's Overdue Introduction

Hello fellow foodies! Chef Mike here from Le Cordon Bleu Chicago. I didn't get a chance to squeeze in any biographical info about myself last week, so here it is! Next week I'll be back to blogging ab ... Read More

dealing with disgust in the kitchen

Becoming more connected to the "whole", unprocessed forms of our food is parlty what being a professional chef is all about. Inspiring others to overcome feelings of disgust and embrace the messy, squ ... Read More

Going Bananas

Here are a few great recipes for bananas that are passing their prime. ... Read More

Guerilla Food Photography in Class

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New Arrival: Baby Kiwis

Baby kiwis are a tiny, fuzz-less fruit and are giving their larger counterparts a run for their money. ... Read More

Sting, But No Bite

Stinging nettles are the darlings of Spring menus, but this blogger is having trouble seeing, or tasting, the appeal. ... Read More

Fresh Fruit Sodas Sealed With A Kiss

A new wave of small batch, fresh fruit sodas is giving the sugar-bomb sodas a run for their money. ... Read More

The Savory Side of Sweet

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Eleven More Weeks of Winter

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Panna Cotta Is So Much More Than Just Cooked Cream

Panna cotta is one of the of the most popular desserts, but not all of them are created equal ... Read More

I think I won the externship lottery!

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Amateur Hour: Home Cooks Are Moving In On Professional Chefs

The latest food stars are not famous chefs, but are very accomplished amateur cooks. ... Read More

Meatless Mondays

Is "Meatless Mondays" the way to go? A culinary student shares his views. ... Read More