Taste Test: Form and Function
Foods that have been properly prepared by cooking 'en sous vide' can be magical. Sous-vide, the cooking method itself, is not magic. The cooking
Archive for the Taste Test Category
Taste Test: Chemicals are our Friends
Well, it finally happened. After nearly a year of being a skeptical observer Chef Chris Gesualdi dragged me kicking and screaming into the big, sc
Sous-Vide Buffalo Wings
It’s Super Bowl week and I find myself thinking less about the match-up on the field and more about what I’m going to eat during the game. Rec
Taste Test: Short Ribs
ICE's first official class on sous-vide cooking is just one month away. Now that our sous-vide curriculum has a foundation of really solid techni
Where Have All the Thermometers Gone?
If you stick your head into any classroom here at ICE you'll see instant read thermometers crammed into the sleeve pockets of nearly every culinar
Taste Test: Crab Salad
What makes an attractive plate? Seems like an easy question, but the more you think about the answer, the more complicated it becomes. After
Taste Test: Surprising Results with Yogurt Marinated Lamb
Sometimes looking for answers in the kitchen leads me to more questions than I started with. I love it when that happens. Like with my most rec
Taste Test: Chef’s Day Off
We make our living behind the stove. Day-in, day-out chefs sweat it out in the kitchen, ensuring that others are well-fed and having a great time
Taste Test: A Schoolhouse Supper, Grappa and Guitars
We made our way down the hall of an empty schoolhouse, shouts of Italian, then laughter followed by more shouting echoed through the hall. The men o
Taste Test: Learning from Italian Masters
Ever have one of those weeks at work where you felt like you constantly under pressure and you couldn’t get away from it — like you were worki
