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 ...

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.

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 ...

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 ...

Bring salted water to a simmer on the stovetop. Cut or crumble mozzarella curd into a large mixing bowl. Pour most of the hot water over the mozzarella to cover. When the mozzarella curd has comes ...

SPRING GROVE, Pa. — Over the past few years, more home cooks and restaurant chefs have been making mozzarella from curd, such as chef Matt Porco at Mezzo and Stephen Felder at Stagioni in Pittsburgh.

Jimmy Kimmel proved once again that comedy isn’t his only forte. The food-loving funnyman and prolific cook prepared a feast — that included as assortment of grilled vegetables and mozzarella from ...

WASHINGTON — In the evenings, the crowded and casual lunchtime spot GCDC undergoes a transformation. The no-frills grilled cheese-and-tots menu is replaced by olives, cheese, charcuterie and a smaller ...