Culinary Institute of America News

The Cheeses of France Marketing Council is running "Napa Valley Escape" sweepstakes through Dec.

Berkeley, Calif., has a tradition of bringing national attention to radical politics and farm-fresh, seasonal dining.

Imagine for a moment that on a cool fall day, you grab your yoga bag, and take your horse, Pretty Woman, for a ride to a nearby restored 1800s barn where you tie the mare to a hitching post, enter the barn to slip into your exercise attire, stretch your way through a yoga class, and skip downstairs to the cafe for lunch.

Amy Regalado has come a long way from her crib in the office of the Pepper Pod. As a young woman, she is the head chef of the restaurant that is owned by her family.

The University of California, Irvine Extension has announced a new one-day seminar titled, "The Wines of Spain," which will be offered on the UCI campus Saturday, Feb.

Michael Clauss , executive chef of the Daily Planet , is a semifinalist in a competition that will take place Feb.

Do you ever wonder where great restaurant food comes from? Not the ingredients, but the meal? Its preparation, the design, taste -- the whole package? It all starts with the chef.

With a resume that reads like road map to success, it is absolutely no wonder that award winning chef Michael Chiarello has accomplished so much in the world of food and wine in such a relatively short period of time.

As any teacher of an introductory creative writing course will tell you, the first rule of becoming an author is to write what you know.

Simple and assertive, a new generation of sauces is commanding attention at the table.

Monday, December 7, 2009, by Amanda Though the next Bocuse d'Or , aka the bi-annual culinary Olympics, won't take place until the beginning of 2011 , one can never be too prepared.

Chef Ken Arnone is one of 61 Certified Master Chefs in the United States. He is also an instructor at the Culinary Institute of America.

Barflies who frequent a newly opened live music house and restaurant in Kaohsiung this weekend may experience a bit of deja vu.

Why does the Eating Our Words blog focus on taco trucks, roasted corn stands and other such street food while ignoring the city's fine dining scene, commentor Bill Chase wants to know .

Timing has never been Tim Gearhart's thing. Not in the military, where he cooked for up to 20,000 marines a day.

When Valley diners want New York Italian food but don't want to leave Phoenix, Aiello's provides a slice of Manhattan here in town.

Adam Paul hopes to tap into the power of his brain to help rebuild his life. Paul, 29, suffered multiple concussions while serving with U.S. Army combat units in Iraq.

As Jim Biniaris' frozen gourmet ice cream, gelato and sorbet business grows, so too does his ability to give back.

Most people who try pro-snowboarding and quit continue doing something athletic.

S. 457-2127 At FiddleCakes, the bakery and cafe that opened last month, the woman behind the batter is Madelyn Reynolds.