Chefs

Last week was my final week of culinary school. For the past 12 weeks I’ve learned so many things, from basic vegetable prep, to stocks, fish, meats, and pastry. I learned an incredible amount in the short time period, and could not be more thankful and enthusiastic about the whole experience. Here are the top ten things I learned in culinary school.

These lessons from star chef Thomas Keller include how to butcher a rabbit and tips for saving freezer space.

It’s Monday! Let’s get cookin’. (Photograph by Peden + Munk)

I’ve never been much of a baker, let alone a bread baker. It requires too much precision, too much time, and techniques I’m all together unfamiliar with. Give me some beans, maybe some sausage, some spices and tomatoes, and I’ll put together a savory soup. And I’ll run to the Wegman’s bakery for some freshly […]

Everyone needs a good chilli recipe and this is my go-to version

2 · 20 minutes · Banana Banana Bread with Maple Mascarpone | The Modern Proper

Explore our list of classic Julia Child recipes including appetizers, entrees, desserts, stews, and more! All recipes include full, printable instructions.

With his Elvis-like charm and speedy yet scrumptious dishes, Isaac Carew is about to get your appetite all shook up.

Ever wonder what goes on behind the scenes of your favorite steakhouse? A professional chef answers all of your burning questions about what it's like to work and cook at a restaurant.

Celebrity chef Curtis Stone has a lot on his plate. Read about the adventures of this Australian culinarian in this interview by Michelle Tchea.