This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di ...

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the creator behind the “ Hand Me the Fork ” social media brand, she’s built a ...

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal ...

The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of ...

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination. Though you might associate ...

October 1st is National Taco Day! Celebrate by watching Chef Kelvin Fernandez make his delicious rib-eye tacos with a sweet, tangy pineapple salsa. In this episode of Epicurious' 4 Levels video series ...

Join Chef Rose as he demonstrates quenelle de brochet, a classic French dish made of creamed pike with a quenelle shape. More on Chef Daniel Rose: A Chicago-native, Rose landed in France to study at ...

When different flavors come together harmoniously in a dish as a perfect pairing, it can be a thrilling culinary sensation, but one that may be difficult to describe. Peanut butter and grape jelly, ...

Though cooking a savory dish and preparing a pastry may require some of the same tools, the processes behind both are usually quite different. Where a savory chef can be creatively liberal, a pastry ...