The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Sabrina Sexton, program ...

Fresh mozzarella sliced on a cutting board - Haha21/Getty Images Мozzarella is irresistibly tasty. It's soft and milky, and that rich and creamy goodness it releases as soon as you take a knife and ...

hand holding two parts of a mozzarella stick above a bowl of tomato sauce - Katie Rosenhouse/Chowhound Mozzarella sticks first appeared on the appetizer scene back in the mid-20th century, but the ...

With a few simple ingredients from your local health food store, you can make your very own fresh vegan mozzarella cheese right in your kitchen. Are you limiting your dairy intake or just miss cheese ...

A rainy March day! Monday it snowed enough to cover the ground with snow. The rain this morning made all the snow disappear. It is 38 degrees so hopefully the rain helps take some of the frost in the ...

The Takeout had the pleasure of catching up with Jeff Mauro at the 2025 Food Network New York City Wine & Food Festival. Even though we were saddened by the news that we won't be seeing him on "The ...

Add whole milk to a pot at medium heat. Let it come up to 88 degrees Fahrenheit, stirring occasionally. While it is warming up, add 1 1/2 teaspoons of citric acid to the milk. The citric acid will ...

Mozzarella sticks first appeared on the appetizer scene back in the mid-20th century, but the concept of deep-fried cheese is actually centuries old. It could be said, in fact, that mozzarella sticks' ...