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Michael Laiskonis, "Citrus" - Soundbites
Welcome to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding...
Duration: 2.65 Seconds
Plating Reimagined: One Dessert, Three Ways
When it comes to dessert, nothing says “classic” like a decadent chocolate cake. Yet in the hands of James Beard award-winning pastry chef and ICE Creative Director Michael Laiskonis, a...
Duration: 3.35 Seconds
Essential Elements of Plating
Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration...
Duration: 6.85 Seconds
The Maillard Reaction and Creative Confectionery with Chef Michael Laiskonis
Michael Laiskonis — award-winning pastry chef and creative director at the Institute of Culinary Education — explains the Maillard reaction, and how controlling it can produce fascinating...
Duration: 2.58 Seconds
Delectable Dessert from Le Bernardin Chef
Le Bernardin pastry chef, Michael Laiskonis prepares a rhubarb citrus tart for Wall Street Journal Chefs at Home. (Aug. 19)
Duration: 3.10 Seconds
Chocolate Craftsmanship: Tempering
Even when she was the editor of a major food magazine, Dana Cowin had never really had the chance to try her hand at artisanal chocolate making. Luckily, no trip to ICE would be complete without...
Duration: 4.92 Seconds
Nation's First Education-Focused Bean-to-Bar Chocolate Lab
Over the past 10 years, the number of bean-to-bar operations in the United States has grown exponentially. Yet no American culinary school has invested in a chocolate lab where pastry students...
Duration: 2.93 Seconds
Chocolate Craftsmanship: DIY Candy Bars
To witness chocolate from bean-to-bar (or candy bar!) is a fascinating mix of machinery and technique. We invited Food & Wine's Dana Cowin to join ICE Creative Director Michael Laiskonis in...
Duration: 3.80 Seconds
Yule Log Battle - Dueling Dishes
Which Buche de Noel is the winner? Marc Aumont's French style or Emma Bengtsson's modern swedish interpretation? Tell us what you think in the comments! Subscribe to Hungry for more of the...
Duration: 9.92 Seconds
Pastry Chef Michael Laiskonis - Deconstructed Tiramisu
Pastry Chef Michael Laiskonis, of Le Bernardin in New York City, uses the iSi Gourmet Whip Plus with the iSi Injector Tips to create a delicious deconstructed tiramisu.
Duration: 6.72 Seconds
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