Culinary Arts

Steak searing in a pan.

How to Dry-Age Meat at Home

Dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space, specific temperature

Noodles in a dashi broth in a black bowl

How Dashi Led to the Discovery of MSG

At its core, dashi serves as the foundation upon which countless Japanese dishes are built, extending beyond a mere clear broth. Its delicate yet complex taste, characterized by the subtle interplay

A bowl of soy sauce.

Types of Soy Sauce

Its origins can be traced back over 2,000 years to China, where it emerged as a cornerstone of the cuisine. Trade then carried this liquid gold across the world, where it became deeply woven into the

Jasper Hill Farm

8 Influential Artisanal Cheesemakers Redefining American Cheese Culture

As the American artisanal cheese industry has been growing steadily over the past 30 years, and American cheeses have been earning accolades worldwide for their excellence and creativity, the words

A wheel of Parmigiano-Reggiano.

Understanding PDO Designation in Cheese, and Why it Matters

From certain varieties of olives and potatoes to various cured meats, to balsamic vinegar and cheese, there are certain foods that are inextricably tied to their place of origin. The specific terroir

A tray of samples at a food festival.

Why You Should Volunteer at ICE

Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers

Braised chicken with a creamy mushroom sauce.

ICE's Culinary Arts Program Highlights

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the

Cheese aging in a cheese cave.

Fundamentals of Cheese: Understanding Affinage

As all the world’s cheeses are made from the same basic ingredients — milk, salt, rennet and cultures — it is the aging process, at the hands of an affineur, that encourages baby cheese wheels to

Plating food on the line.

An ICE Alumna’s Advice for Choosing an Externship

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some

A cheese board for the holidays.

3 Cheeses for a Thanksgiving-Worthy Cheese Plate

Of primary importance, cheese offers high value with low effort — a welcome departure from a majority of Thanksgiving’s signature dishes. When you’re spending all day in the kitchen for a meal that

A culinary student presenting her final dish.

What ICE's Culinary Arts Practical Exam Is Like

After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to

Chefs working on the line at a restaurant.

Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen

The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers

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