Culinary Arts

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring

It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about

Olive and eucalyptus gelato at Dessert Bar in New York City.

The Science Behind Smell and Taste

How does smell affect or change what we actually taste and how can we use that to affect or surprise our guests? Firstly, we need to understand what is happening when we taste any flavor. The taste

Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians

Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food that humanity seems to have misplaced – that

Ethyn Leong takes notes on the fermentation project.

Fermentation Experimentation: Principles Behind Fermentation

Fermented foods can be considered either alcoholic or lactic acid. These groups are determined by the product of fermentation, ethanol (alcohol) for the alcoholic and organic acids (often lactic acid)

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.

Why Should We Eat Whole Foods?

This article was written by Natural Gourmet Institute founder, Annemarie Colbin Ph.D. for Free Spirit Magazine’s December-January 1998-1999 issue. For many years I have been teaching that it is a good

A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

I have friends who would happily consume a pill with the day's nutrients and eliminate that arduous process of chewing altogether if they could. Anything, really, to avoid standing in lines spanning

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.

Say Ciao to Pinsa

As Roman-style pies continue to dominate the pizza landscape (and what a landscape it is), chefs are finding subsets to explore that go far beyond the familiar. The two most popular Roman styles are

Tomatoes overflow from a bin.

Health-Supportive Culinary Arts is Coming to Los Angeles

Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.

Introducing the New Natural Gourmet Center

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the

Students learn to taste olive oil at ICE Los Angeles.

The Golden State’s Liquid Gold

Last week, COOC Executive Director Patricia Darragh visited ICE’s Los Angeles campus with freshly produced oil from the 2018 harvest, offering a rare opportunity for students to taste outside of an

Chef Barry demonstrates pro plating with holiday food.

Pro Plating Tips for Holiday Hosting

Choosing your plate: This step is quite often overlooked. Choosing a perfect canvas will allow you to create contrasting colors and shapes and enable you to provide maximum exposure for your food

Subscribe to Culinary Arts