On this week's "What's Cooking:" French Culinary Institute student Alison Stravitz demonstrates the right way to make golden, flavorful chicken stock. You'll never have to use store-bought stock again!
Restaurateur Danny Meyer speaks to the "CBS This Morning" co-hosts about how he found success with restaurants like "Shake Shack," "Union Square Café," and "Blue Smoke," and what inspired him to take a chance in the restaurant business.
Although advertisements and packaging help sell products, flavorist Jim Hassel tells Morley Safer that to keep consumers coming back, "it's gotta taste good" -- and that's where he comes in.
Cool off on the Fourth of July with some sweet and creamy homemade ice cream. International Culinary Center student Alison Stravitz demonstrates a basic recipe for vanilla ice cream that will open your world to a limitless variety of flavors.
Jonathan Waxman is chef and owner of Barbuto in New York City. He stopped by "CBS This Morning" to talk about his cuisine, and his opinion on Mayor Mike Bloomberg trying to ban over-sized sugary drinks.
Celebrity chef Paula Deen is under fire since her disclosure that she is a paid spokesperson for a diabetes drug. CBS News correspondent Whit Johnson reports. Then, chef Jose Andres weighs in on the controversy.
A new study says diet soda may actually contribute to weight gain. Rebecca Jarvis speaks with Dr. Holly Phillips about why that may be.
Unlike omelets or scrambled eggs, poached eggs can be prepped before guests arrive. In this week's "What's Cooking," French Culinary Institute student Alison Stravitz demonstrates how to make them.
Fresh ricotta cheese is easy to make at home. In this week's "What's Cooking," International Culinary Center student Alison Stravitz demonstrates how to make homemade ricotta cheese with just three ingredients
A kosher bagel and Bialy shop was in the verge of closing down if it wasn't for two Muslim men from Pakistan who decided to keep the shop open and kosher. Nancy Giles reports.
Foie gras -- the French delicacy made of the liver of a duck or goose that has been specially fattened -- is about to become illegal in the state of Calif., because of animal cruelty concerns. CBS News' Ben Tracy reports that foie gras fans are rushing to get it while they still can.
Renowned chef Jose Andres owns the Think Food Group in Washington and has been an advocate for improved health and nutrition. He talks to Charlie Rose and Erica Hill about the Calif. ban on foie gras.
Looking for a yummy side dish that's easy to make-ahead? International Culinary Center student Alison Stravitz demonstrates how to make a classic risotto with a twist.
Jell-O has been a classic treat enjoyed through the ages, but as Martha Teichner finds out, the gelatin dessert is now being used by chefs and artists alike to make awe inspiring creations that catch your eyes and tantalize taste buds.
Bordelaise is a French red-wine sauce that's a classic accompaniment to steak. On this week's "What's Cooking," French Culinary Institute student Alison Stravitz shows the sauce is simple to make at home.
Make your Memorial Day extra special with a homemade touch. International Culinary Center student Alison Stravitz demonstrates an easy recipe for pickles that you'll definitely want to try.