After world famous chef Ron Ben-Israel concluded his sugar flower demonstration, fans in the audience rushed towards the stage, frantically stretching out their arms to snap selfies. Read more...
Photo: Food Network frequenter Ron Ben-Israel conducted a sugar flower demonstration on the main stage at the 2nd Annual LA Cookie Con and Sweet Show. (Kathy Chen/Daily Bruin)
Cristina Delgado walked into the Straus Clubhouse of UCLA with her hands in her black jacket. While the stage was being cleared in front of the judges’ seats, she fidgeted with her hair, nervous but excited. Read more...
Photo: Thursday’s auditions for the Shenanigans Club Improv Team included comedic and musical group exercises and activities. (Zinnia Moreno/Daily Bruin)
The party food landscape has become increasingly homogeneous, with its ubiquitous bag of Doritos rather than homemade fudge or stuffed mushrooms. Columnist Erin Nyren would like to bring back the house parties of yore, in which everyone cooked or baked something to share. Read more...
Photo: Apple crisp bars consist of ingredients like brown sugar and apples. (Mackenzie Possee/Daily Bruin)
At this point in the fast-food game of life, McDonald’s is undergoing a serious mood change. In recent months, the golden arches have torn down their famous Dollar Menu in exchange for the McPick 2 Menu and the long-rumored All Day Breakfast menu. Read more...
Photo: Fast food restaurant McDonald’s recently exhanged their Dollar Menu for the McPick 2 Menu and the All Day Breakfast menu. (Courtesy of McDonald’s)
It is a truth universally acknowledged that the union of sea monsters and pirates makes for a great fantasy novel. “The Abyss Surrounds Us” by Emily Skrutskie confirms this truth. Read more...
Photo: (Courtesy of Flux)
Sushi World Cup 2012 finalist chef Yasutaka Kawamura works at the Westwood Ralphs sushi bar, making sushi for grocery shoppers and UCLA students. Watch as this award-winning chef teaches Daily Bruin Video how to make sushi. Read more...
Customers saunter around the sushi counter, eyeing moist slices of fresh salmon and tuna resting upon fluffy mountains of rice. While the customers deliberate on what they will choose for the day’s lunch, the chefs work swiftly behind the counter preparing the fish, cooking the rice and diligently fashioning the sushi to maintain an inviting presentation. Read more...
Photo: The sushi chefs at the Ralphs in Westwood trained at international culinary institutes and now serve up sushi rolls of rice and fish to local customers. (Justine Sto.Tomas/Daily Bruin senior staff)
