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Private chef Adrienne Cheatham (Culinary, '07) shares how she connected with a co-author, agent and other contributors to the cookbook development process before writing outlines, editing, testing recipes and pitching her idea to publishers.

Shiso, also known as perilla, is a green or red annual plant with tender leaves that is used in Asian and South American kitchens. Though related to the mint family, its flavor tends towards earthy, herbaceous and sometimes tangy, with a savory mouthfeel — mildly sweet and satisfying.

Health-Supportive Culinary Arts student Nandini Ravichandran shares her recipe for the South Indian rasam, a specialty she grew up with.

The nasturtium plant is closely related to cruciferous aquatic plants like watercress. Nasturtium leaves and nasturtium stems share similar flavor profiles – peppery, spicy and grassy, while nasturtium’s delicate yellow, orange and red blossoms can add floral notes and sparkle to the plate.

Chinese New Year 2021 falls on Friday, February 12, just in time for Valentine's Day weekend. If you’re looking for a confection to honor both occasions, look no further than fortune cookies for concealed messages with longer declarations of love than you can put on a typical conversation heart.

Saltwater taffy originated on the East Coast in Atlantic City, New Jersey. While the beach community is credited with the candy's origin, there is some debate as to when and why it was made with briny water. A widely believed account is that a big storm hit Atlantic City in 1883, which caused the ocean water to surge into a local candy store, soaking a stash of taffy. The shop rebranded the batch with the name “saltwater taffy,” which was trademarked in 1923, and the iconic beach town treat is now prevalent in summer destinations on both coasts.

The Pastry & Baking Arts program covers contemporary cakes during the final course when students create three-tier cakes and put their personal spins on the latest cake decorating trends, from fault lines and geodes to the ombre effect.

Epicurious' 4 Levels series showcases a novice, advanced and professional cook preparing a classic dish with differing approaches. In the latest episode, Culinary Arts Chef-Instructor King Phojanakong shares his pro version of pad Thai wrapped in an omelet and topped with a deep-fried jumbo prawn.

From a viral social media video to a pastry chef’s insights, learn the secrets for making the most out of parchment paper piping bags to decorate detailed cakes and handle tempered chocolate.

Aging cashew-based cheeses by inoculating them with specific strains of mold has quickly become one of my go-to pandemic pastimes. The result is wheels of successful plant-based camembert and Roquefort. Here's the nut cheese recipe.