Popular ramen shop Toki Underground in Washington, D.C., has endured its share of tragedy, with the shocking death of its 31-year-old chef, Thang Le, in 2012. On March 11, proprietor Erik Bruner-Yang will honor his fallen comrade with a special four-course charity dinner. Full details right this way.

There was a time in my life where I roasted a chicken basically every Sunday night, almost the same way every time: salt, pepper, butter, thyme (à la Thomas Keller). But let’s be honest, no matter how good something basic is, it’s possible to get tired of it. This time, I brined both the skin and the bird in an herbacious, fiery brine that permeates the meat (and skin). The results speak for themselves.

Now this is a master's program we can get down with. This month, Milan's esteemed design university, the Scuola Politecnica di Design, is launching its Master Course in Food Design program, a one-year multidisciplinary program developed to cover 11 different areas of design and culinary arts. Here are the details.