I suddenly realized today that I have a sort of odd habit, I snack on raw pasta -- often while cooking. I think it started with japanese somen noodles but now it's basically whatever box/package is open. Does anyone else out there do this?
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
If you need a pantry staple this Friendsgiving season, let it be your own Pumpkin Spice blend. Chef Jansen Chan, Director of Pastry Operations at the International Culinary Center, shows us how easy it is to DIY the "magical" condiment that makes everything taste like fall.
With people getting fired up for the holiday cookie-baking season, MDRN KTCHN host Scott Heimendinger tackles the science behind eating raw cookie dough. Should you lick the spoon? Watch and find out! Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.