Culinary Technique | Ģ��Ƶ

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Chef Richard holding a plate with a block of tofu on it

How to Make Tofu

A chef cooks with a pan on fire

What is Flambé?

A red-striped croissant sits on a piece of white parchment paper

Pastry & Baking Arts

Buttery, Flaky, Irresistible: Viennoiserie

online_curriculum_tournage

How ICE’s Online Culinary School Works

a chef grilling steak

How to Grill Steak

infra red cooking charred cabbage

Infrared Cooking 101

Pastry & Baking Arts students decorate ombre cakes

Pastry & Baking Arts

How to Make an Ombre Cake

Miso cream rigatoni pasta

Miso Sauce for Winter Pasta Recipe

Sable cookies three ways

Why the Creaming Method is Essential for Cookies

Chef Chavez demonstrates making a parchment paper piping bag

Pastry & Baking Arts

How to Make a Parchment Paper Cornet

A cake decorated with string work

Pastry & Baking Arts

The History of Royal Icing String Work

Salt-crusted grilled porgy

How to Grill Salt-Crusted Fish

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

Agnolotti pasta at ICE

Four Pasta Shapes to Practice

Raw chicken being seasoned

How to Get Perfect, Crispy Chicken Skin Every Time

Noma fermentation lab

Fermentation: A Framework for Culinary Discovery Reconstructed at Noma

Chef Barry's sauerkraut

How to Ferment Your Own Sauerkraut

Feuillette with mission fig jam and balsamic fluid gel

Chef Barry's Balsamic Fluid Gel

Chef Barbara Rich's roast chicken

How to Roast Chicken Like a Pro

Pecan pie with orange zest and smoked salt

How to Chef-ify Pecan Pie

A pulled sugar flower on a hand-painted cake

Pastry & Baking Arts

How to Use Isomalt for Pulled Sugar Flowers

Chef Sim Cass tosses pizza dough.

Chef Sim's Pro Pizza Dough

Grilled chicken plated with lemon wedges

The Grilling Trick You Have Yet to Try

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring