Professional kitchens run on one sacred principle that home cooks often ignore: mise en place, which means "everything in its place" and refers to all of the pre-cooking work. It includes gathering ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Much has been written about the radical changes in the ...

Getting your Trinity Audio player ready... Jennifer Allen | Associated Press Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ...

A new professional culinary arts school in San Francisco is now accepting applicants for its first semester, which starts in January. The San Francisco Cooking School, to be located at 690 Van Ness ...

Whether you're an amateur cook or a pro in the kitchen, we've all whipped up disappointing dishes. From cooking meat straight from the fridge to using the wrong salt for seasoning, these are the ...

Professional chefs have some distinct advantages over the home cook - an army of sous chefs and dishwashers, for example, not to mention powerful ovens and access to the best ingredients. But more ...

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Following is a transcript of the video. Catherine DeOrio: "Adding oil to pasta water prevents the noodles from sticking." This is definitely not true. Hi, I'm Catherine DeOrio. I'm a formally trained ...

Dining has reached its Instagram era, when a camera is as central to the experience as a fork and anyone with a decent eye is making magazine-quality photos of food. People have always loved eating, ...

I've been a tech journalist for almost 25 years and started Pocket-lint in 2003. Over the years I've questioned or interviewed leading tech industry figures from Steve Jobs, Steve Ballmer, Mark ...