Culinary Institute of America

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Culinary Institute of America

What I Learned Inside the CIA

Meg Houston Maker
Features
2
No, not that CIA—the other one, in Hyde Park, New York: the Culinary Institute of America. I’m an experienced cook. I’ve done my 10,000 hours in the kitchen, maybe even 10,000 hours chopping onions. I know about mise en place. I know how to mince a shallot. I have decent

Kiss the Cook

Diana Lawrence
Features
7
I run with a cooking crowd. My friends make their own sushi, consider ile flottante and crème brûlée to be comfort foods, wax rhapsodic about the merits of artisanal cheeses, and subscribe to magazines like Saveur and Cook’s Illustrated. We-read more-