I’m about to contradict a piece of advice we at BA have given you a hundred times by saying this: Most of the time mise en place is just not that important for the average home cook. If it isn’t ...

One day while I was in culinary school, my roommate proudly walked into our room to show off her new tattoo. Across the length of her inner right forearm, in sweeping black calligraphy, were the words ...

Mise en place is a French phrase that roughly translates to “everything in its place.” As a cooking technique, it’s exactly what it sounds like: a method of preparing and organizing ingredients to ...

There are many elements that go into telling a story onscreen successfully. An audience may not realize it, but as writer/director/actor/crew, you must be aware of ...

Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique? According to ...

We’ve often been taught that “faster is better” when hustling to get a job done, but during my time working in the catering business, I learned something really important: mise en place. This French ...

While visiting Japan as a foreign advisor hired by the Meiji government, the art historian Ernest Fenollosa (1853–1908) referred to all of the paintings he came across as “Japanese paintings.” “..The ...

Secchi brings his own spin on traditional fresh pasta dishes to NYC after years training under some of Italy’s best chefs ...