News & Opinion : Chefs & Experts

News & Opinion

No Typical Student

No Typical Student

Culinary Institute of America (CIA) student, Allison Cox, blogs about her experiences at the esteemed culinary school and about her externship experience at The Food Channel.

Bill Bailey

News & Opinion

Fast Food Fast Check

Fast Food Fast Check

Ever catch yourself wondering just how much damage that Mocha Frappuccino is going to do in your diet? In today’s mobile world, you don’t have to go to the information; it comes to you.

Bob Noble

News & Opinion

Italian Nachos a Big Hit

Italian Nachos a Big Hit

Italian Nachos from Zio's Italian Kitchen are a hit with pasta chips, alfredo, four cheese blend, pepperoni, Italian sausage, kalamata olives, hot cherry peppers, green onions, and a balsamic reduction. What's not to ...

Kay Logsdon

News & Opinion

Guest Chef

Guest Chef

There is nothing, I repeat, nothing, quite like having someone else cook for you. A stint as a guest chef inspired my husband to make dinner. Of course, guess who cleaned up.

Kay Logsdon

News & Opinion

The Ever-Green Bean Casserole

The Ever-Green Bean Casserole

We all know there are some traditions that are just an expectation for the holiday table. For example, I know that Green Bean Casserole will be on my table on Easter Sunday for the extended ...

FoodChannel Editor

News & Opinion

My First Days in the CIA

My First Days in the CIA

Culinary Institute of America (CIA) student, Allison Cox, blogs about her experiences at the esteemed culinary school and about her externship experience at The Food Channel.

Bill Bailey

News & Opinion

Yummy Potatoes

Yummy Potatoes

After a day of staring at code, I grabbed a cookbook out of the review stack and prepared the “Mushroom Forager’s Cottage Pie” from the Yummy Potatoes cookbook by Marlena Spieler.

Damion McDunn

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News & Opinion

From Russia with Love

From Russia with Love

“Dinner parties are (almost) always fun. But as I rediscovered this past New Year’s Eve, adding a theme element to the mix can add extra flavor.”

Judy Sipe