The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Sabrina Sexton, program ...

Creamy smooth, buttery rich and as fresh as a chilled glass of milk, the varying forms of fresh mozzarella are one of life’s greatest joys. I’m not referring to the factory-made, plastic-wrapped ...

Owner Kelli Kolich of 1889 Pizza shows us how they create their fresh mozzarella. See more at www.1889pizza.com. In a 4 quart pot bring 2 quarts water to a boil. Pour in the salt and let dissolve.

When it comes to cheese for pizza, the home cook might be content with some shredded Polly O. But the new generation of pizza makers use fresh mozzarella — once saved for specialty pies like ...

Burrata is a luscious fresh Italian cheese seen atop cheese boards and salads at the most stylish restaurants. Essentially, it’s a shell of mozzarella encasing a filling of stracciatella, which is ...

There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I ...

It was an appetizer at Crush that first got me thinking about the merits of burrata: CRUSH BRUSCHETTA — heirloom cherry tomatoes, burrata cheese, basil pesto, toasted sourdough. Delicious! I liked it ...

Last week, the Advance ran a contest for readers to win free mozzarella curd and a chance for a spot in a mozzarella-making class with Vincent D'Antuono, proprietor of Pastosa Ravioli. Contest winners ...

"Two fried cheeses, both alike in tastiness, on an extensive menu where we plan our meals." Okay, okay, so choosing between fried cheese curds and mozzarella sticks may not be as romantic as ...