Latest Entries
Fall 2015

Breaking Bread

ARTICLE BY FARHANA JAMAL AND JILLIAN CARDONA, CO-FOUNDERS OF BREAKINGBREAD Making Travel Worry-Free for the Gluten-Free! Jillian Cardona and I recently cofounded BreakingBread, a website that seeks to make ‘Travel Worry Free for the Gluten Free’. It is a blog and online community for people who are gluten-free to share their stories and learn from … Continue reading

Spring 2015

If You Give a New Yorker a Pastrami…

IF YOU GIVE A NEW YORKER A PASTRAMI…  ARTICLE BY FRANKIE GAROFOLO, PHOTOS BY BRANDON CHIN || SPRING 2015 Take a trip down to Katz’s Deli with Culinarian as we see whether or not this famous New York City staple lives up to its reputation. Hint: it does!  • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Katz’s Deli down in the Lower East Side serves … Continue reading

Food as Art

The Food Stylist as the Modern Artist

THE FOOD STYLIST AS THE MODERN ARTIST ARTICLE BY ELIZA SOLOMON | FOOD AS ART ISSUE 2015 Come along as Eliza learns more about the art behind food styling from one of the best stylists in the field. Savor the beautiful images and find a new way to appreciate a culinary experience! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • “It is … Continue reading

Food as Science

Splenda™, Sugar’s Weird “New Age” Cousin—A Chemist’s Perspective

Even amateur bakers (like me) know that you can’t bake with Splenda™, a sugar substitute which has become more and more common among calorie-counters all over the world. One yellow packet of the stuff boasts zero calories with arguably comparable sweetness to normal sugar, leaving consumers a little bit less guilty as they add some to their iced tea at a restaurant. So why can’t we use Splenda for baking? Continue reading

The Blog

Conversation and Confections

A Recap of The Conversation Issue’s Launch Party ARTICLE BY DANIELLE DEISEROTH || SPRING 2016 ************************************** Kicking off the new semester in style, the Culinarian executive board hosted a launch party for The Conversation Issue, the winter 2016 issue, with special guest David Tanis and pastries graciously donated from Lady M Confections.   Hosted in the Lerner Broadway … Continue reading

Summer 2015

A Day in the Life of a Food Network Summer Intern

A Day in the Life of a Food Network Summer Intern       (A Really Cool Day, Not Just an Everyday-Day) ARTICLE BY JORDAN BREWINGTON || SUMMER 2015 …………………………………………………………………………………………………… 8:35-8:50a – Snooze alarm. Snooze again. Promise to commit to an earlier bedtime tonight. Fantasize about jumping back into bed, something I know won’t be happening in the … Continue reading

Summer 2015

Uncovering the Truth about Truffles

Uncovering the Truth about Truffles Article by Quincy DeYoung || Summer 2015 Following a trip scouting for truffles in the hills of Istria, Croatia, I discovered an inconvenient truth about the origin of most store-bought truffle oils. …………………………………………….. Instead of pigs, we hunted truffles with dogs in Istria, Croatia. Curly-haired Lagotto Romagnolo terriers, in fact, with boundless energy and … Continue reading