Culinary Arts

triple pork ramen

Ramen vs. Pho

I’ve never come across a food preparation more cherished, opinionated or fought over as ramen. It’s been a passion of mine for quite a while to seek out the perfect bowl of soup and in doing so I came

Mei Lin Shrimp Toast

Celebrity Chef Dishes in ICE's Culinary Arts Classes

During these 60 hours of lessons, students execute recipes inspired by renowned chefs to experience a variety of trends and techniques. Here are a few chefs who inspired dishes featured in the kitchen

Chilled Soba with Gochujang Dressing

Chilled Soba with Gochujang Dressing

In Korean, we call this combination of flavors mehcom-dalcom-sehcom. Many Korean dishes naturally combine two or more of these taste elements: Think of the spicy-sweet sauce in ddukbokki (spicy stir

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

There is an exchange of flavor between the item and its cooking vehicle (liquid), and often the liquid is strained and used to make an accompanying sauce or broth. Braised items tend to be rich in

Heritage Tomato, Sungold Tomato Broth, Lemon Balm and Cottage Cheese

A Summer Sungold Tomato Dish

Tomatoes can and should be one of the most amazing ingredients we have to work with. The plant's complex flavor and impressive variety are often overlooked when generic, uniformly tasteless varieties

Organic kohlrabi at the farmers market

All About Kohlrabi

Kohlrabi looks similar to a turnip, generally round in shape with leaves growing out of one end; both the ball and leaves are edible. Kohlrabi can range in color from white to green to purple and is

Bitter ingredients

Why Your Food Needs Bitterness

Why is bitter an important part of flavor? To start, our taste buds are extremely attuned to the taste of bitterness, especially at the backs of our mouths. Scientists theorize this evolved as a “last

spices

A Sound Way to Organize Your Spices

My method for the last few years has been through notes (hence the punny title of this post, heh heh). Specifically, tasting them and mentally shuffling spices into top, middle or base notes. Much

Potatoes in a burlap sack

The Potato's Profound Impact and Potential

We tend to take potatoes for granted. The staple is a “simple," readily available, easily grown tuber that has been a part Western culture for at least 400 years. The potato was cultivated by the Inca

Agnolotti pasta at ICE

Four Pasta Shapes to Practice

Rolling out pasta shapes with fresh dough can be therapeutic, fun and enjoyable with family and friends and only requires eggs and flour. There are many ways to make each pasta shape, differing

Brazil nuts, pistachios and walnuts

Nut and Seed Sources of Plant-Based Protein

There are several avenues to explore to incorporate these vital building blocks into your meal planning. Some of the most readily available proteins come in the form of nuts, which are also sources of

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Chef Ana Ros Transports Culinary Students with a Taste of Slovenia

You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of

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