Sometimes some of the coolest stories get lost in history. The CIA recently noted one of them – famous French food chef and author Julia Child’s critical involvement in developing a shark repellent ...

When Cate Conniff moved from New England more than 15 years ago to help launch the Culinary Institute of America at Greystone in St. Helena, she thought she had entered Oz. In reality, the marketing ...

Truth be told, it’s kind of fun to announce plans to spend a day with the CIA, even if the answer to the subsequent question — “Doing what?” — is “baking cookies.” This is our CIA, of course, the ...

Representatives of the famed Culinary Institute of America recently paid a visit to the Capital Region BOCES Career and Technical Education, sharing their professional cooking skills and professional ...

During summer weekends outdoor cooking tends to be at the center of most menus, whether it's for the family or a crowd. Looking for inspiration beyond burgers and steaks, we figured who could be ...

After so many years of cooking Thanksgiving dinner, you’d think we’d all have turkey down by now. However, trying to cook that showstopping turkey, with its crispy, golden brown skin and tender, juicy ...

The new year signals the final playoff push — and the impending arrival of the big game. Everyone has their favorite game-day foods, like pizza, Buffalo chicken dip and sliders — and those are all ...

This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project: "Keep the blades of ...