Colorful carrots line a farmers market stall.

Five Ways to Taste Fall Flavors with ICE

Meet the Culinary Entrepreneurs Indian food expert Maya Kaimal founded an eponymous food and product line in 2003 and has written two cookbooks, and a variety of articles and recipes. The Julia Child

Tomatoes are offered at the Greenmarket at Oculus Plaza.

The Benefits of Market Visits

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets

Sunset over King Estate in Oregon.

The Price of Curiosity: Studying for the Master of Wine Exam

What measurable benefit do I get by shooting for the apex of wine education? The coveted “MW” initials earned by only 370 candidates in the world? That’s a good question; one I ask myself each time I

fresh vegetables displayed at greenmarket

Eliminating Waste and Hunger Through Education

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have

ICE Graduates Win at the 2018 James Beard Awards

The 2018 James Beard Award Winners Announced

ICE alum Chef Missy Robbins (Culinary, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best

Rick Bayless teaches how to make the perfect margarita on a cold day

Rick Bayless' Tips on Guacamole and Margaritas

For colder months, Bayless warms the flavor of margaritas with the addition of ginger and tops things off with a bit of festive bubbly. When it comes to guacamole, he trades out tasteless winter

chef bill telepan in ICE hydroponic garden

Learning to Love Leftovers

This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and

chef speaking to a cook in the restaurant

Sexual Harassment in the Restaurant Industry

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively

farfalle necklace recommended by top chef judge gail simmons

Top Chef Judge Gail Simmons’ Holiday Gift Guide

Readers will discover Gail’s time-tested and totally doable favorites in her new cookbook, Bringing it Home: Favorite Recipes from a Life of Adventurous Eating. We couldn’t think of a better gift to

preparing a sandwich with sous vide steak

The Best Kitchen Gadgets for Your Favorite Foodie This Holiday Season

For the foodie who has (almost) everything: Sous vide Sous vide has long been a favorite technique of top chefs across the globe. Sous vide helps chefs prepare Michelin-quality meals night after night

ICE President Rick Smilow Padma Lakshmi and Missy Robbins

The Next Big Bite

The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard

reindeer sausage in helsinki market

From Reindeer to Blinis: Exploring Finnish Cuisine in Helsinki

Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled

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