I am headed to Le Cordon Bleu in Paris for a patisserie course soon. I'd love to hear from anyone who has taken a course there and if you have any tips/advice for the class and/or for living in Paris? Thanks.
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy