Before he started his baking website, The Perfect Loaf, or wrote his book of the same name, Maurizio Leo was a software engineer, and he applies his science skills when creating naturally leavened loaves. "I wrote the book I wish I had had when I first started baking, one that starts out from nothing -- creating a starter -- and takes you all the way to more advanced recipes and techniques," said Leo, who includes QR codes throughout the book so readers can see videos of him demonstrating various techniques.

Kwame Onwuachi opened his new restaurant, Tatiana, in New York City's Lincoln Center Plaza this week with a menu that includes dishes such as egusi soup dumplings and salmon Creole that are inspired by his roots in New York, Nigeria and Louisiana. "We're drawing on the city's vibrant 1980s music and art scenes and paying homage to the often-overlooked places which shaped the city's fabric and creative culture," Onwuachi said.

Cookies were the first dessert that pastry chef and Milk Bar CEO Christina Tosi learned how to make, and her latest cookbook includes some of the family recipes that shaped her love for baking. In addition to her grandmother's oatmeal cookie recipe, "All About Cookies," features more than 100 recipes including cinnamon bun cookies, chocolate babka cookies and a "hot tin roof" cookie cake perfect for a party.

This warming breakfast tops a bowl of oatmeal with blueberries that have been cooked with maple syrup. The recipe calls for a mix of amaranth and oats, but you can use all oats or substitute other grains. TASTE

The addition of extra egg yolks makes the sauce for this carbonara ultra rich. If you can't find guanciale, you can substitute pancetta. CIA Foodies

This cross between a quick bread and a cake adds an autumnal spin to banana bread with pumpkin puree and warm spices. You can change up the ratio of banana to pumpkin in the recipe, as long as the total volume stays the same. Food52

Shrubs have become popular because of their refreshing zingy flavor. This video shows you how to make this beautifully colored beet, maple and balsamic shrub. You can enjoy this brightly flavored shrub simply mixed with sparkling water, or as an ingredient in a whiskey cocktail. Float a few extra pink peppercorns and a bay leaf to garnish.

While developing a cocktail menu starring herbal liqueurs, fruit brandies and other elixirs from France for New York City brasserie Le Rock, beverage director Estelle Bossy created her own take on the Bijou, a century-old cocktail featuring equal parts gin, vermouth and Chartreuse. Bossy also said she got adventurous with her Bijou Blanc, which replaces sweet vermouth with drier varieties, because "[w]e don't achieve greatness if we just do what everybody else is doing."

Food and beverage startups tapping into the pop-up grocery channel enjoy heightened brand awareness via shareable social media moments prompted by the channel's personalized experiences, said Chelsea Johns, marketing director at zero-sugar beverage brand Swoon, adding that the channel also gives startups a much faster speed to market than traditional retail. "Because of the ephemeral nature of a pop-up, there is a sense of urgency to visit," said Emily Schildt, Pop Up Grocer founder.

Simple and tasty -- this CIA Foodies recipe for Brussels sprout salad with dried cranberries is full of quintessential fall flavors and is a fresh and bright addition to your weeknight dinner. Prepare the vinaigrette dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving. Get the recipe.

Whether you've taken a CIA Foodies class before, or you're looking to get creative in the CIA kitchens for the first time -- CIA Foodies Boot Camps always bring something new to discover. Find your next culinary adventure today. Explore everything from baking to skill development to Mediterranean cuisine, and so much more. Book your class today!