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This vibrant cake's gorgeous hue is sure to please a crowd.

Cookies are a classic baked treat.

The ������ý has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the greenmarket.

When the weather is boiling, many a home cook turns to cool, refreshing salads.

Chef and owner of Bangalore’s Mamacoco Hospitality Group, this Plant-Based Culinary Arts graduate is committed to bringing his passion for micro-cuisines and local, vegetarian dining to the masses.

Chef Hope Glendon keeps as busy as the bustling city she calls home. From flambé cooking at swanky private residences to organizing events taking over Randall’s Island, she’s mastering the art of catering in the Big Apple.

Imagine having a jar of a ready-to-use flavorful soup base on hand in the fridge to complement stews, bean dishes, sauces or a novel twist on panzanella salad.

“If you're willing to learn, you move up really quickly. I always found that opportunities in kitchens were always there — you just have to learn how to watch and observe and be respectful. If you do all those things, you'd be amazed how quickly you learn and how quickly you're appreciated.”