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Culinary Institute of America

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Review: Ella’s

In the Rhode Island tradition, Ella's can be described as the place where Capizzano's Restaurant used to be, prominently located. But Ella's has been earning a name of its own, and a recent visit made clear why.
Excellence worth the price
By BILL RODRIGUEZ  |  November 02, 2012
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Review: Bistro 9

Although Bistro 9 is located at the East Greenwich Golf Club, you don't have to be able to tell a nine iron from a tire iron to be comfortable here.
Not just puttering around
By BILL RODRIGUEZ  |  September 28, 2012
Smell season to taste

An aspiring chef searches for her lost sense of smell

Six years ago, while jogging in Brookline, aspiring chef Molly Birnbaum was struck by an oncoming Ford. The impact broke her pelvis and shattered her skull. But worst of all, it mangled her olfactory nerves, destroying Birnbaum's sense of smell and her a
Scentless Apprentice
By BY EUGENIA WILLIAMSON  |  July 22, 2011
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Prison food

Unfortunately, getting out of prison doesn’t necessarily mark an end to a life of crime.
Inmate rehabilitation served on a platter
By BEN TERRIS  |  May 07, 2008
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Share the health

Dan Coudreaut, director of culinary innovation at McDonald’s, is groaning.
When a Harvard nutritionist talks, chefs listen
By LOUISA KASDON  |  February 21, 2007
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Young guns

Your average American oenophile, circa 1980: soon-to-be-dead white guy with Benjamins to burn on Bordeaux.
Meet the new guard of twentysomething wine experts
By RUTH TOBIAS  |  October 30, 2006


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Future perfect?

If you want the inside scoop on what many Americans will be eating next year, attending the “Flavor, Quality, and the American Menu” conference at the Culinary Institute of America in the Napa Valley will give you a head start.
A Culinary Institute of America conference makes its predictions for food in America
By LOUISA KASDON  |  October 10, 2006