International Institute of Culinary Arts

From an iconic chef with a 50-year career to youngsters who make food miniatures with clay and paper, it seems ‘food’ must go very far to become art, and even further, to satisfy science. Can it be both? Check out our latest episode of ‘Bite on This’ to find out!

Are you considered a millennial today if you haven’t gushed about the restorative properties of jasmine, hibiscus or chamomile tea?