Healthy | Institute of Culinary Education

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Waffles dusted with powdered sugar

Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2

Miso

Miso 101: Health Benefits, Flavor Profile and Marinade Recipe

Roasted Kabocha Squash Salad

Winter Produce Recipe: Roasted Kabocha Squash Salad

Vegan Caesar Salad

"Secrets of Professional Vegan Cooking" with Edible Magazine

Damon Gameau at NGI

In Conversation with Damon Gameau, Actor-Director of "That Sugar Film"

Purslane salad

From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion

Two glasses of water

How Much Water Should You Really Drink?

Nate Wood combines culinary arts, medicine and media in his career.

Why an Aspiring Doctor Enrolled in Culinary Arts

A fried egg over a healthy breakfast spread.

New Year, Renewed You: Final Check-In

Celine Beitchman is ICE’s New Director of Nutrition.

Meet ICE’s New Director of Nutrition

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”

Renewal Season: Three Plant-Based Recipes to Make this Spring

Chef-instructors Barbara Rich and Ann Ziata

Female Chefs Leading the Conversation on Food and Health

A lentil salad is served.

National Nutrition Month: Tips for Healthy Eating

The Natural Gourmet Center's green juice.

New Year, Renewed You: Checking In

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

Why Should We Eat Whole Foods?

Leuca's warm cabbage and caesar flavors dish.

This Grilled Cabbage Caesar Is the "Hot Take" on Salads We All Need Right Now

Happy ICE students practicing knife skills in the kitchen.

The Therapeutic Benefits of Cooking and Baking

Cobb salad with sliced tomatoes, hard boiled eggs and salad greens sits on a white plate

Rediscovering an American Classic: The Cobb Salad, Redone

Photo by Roberta Sorge on Unsplash

Three Oils To Add to Your Pantry

winter citrus salad

The Ultimate Vegetarian Valentine’s Day Menu: Part I

borage flowers, an examlpe of winter herbs from ICE's hydroponic garden

Winter Herbs for Kitchen Survival

chef working at the institute of culinary education

Shaping the Way America Eats: ICE Alum Einav Gefen

Pomegranates

A Five-Course Vegan Dinner at ICE

Collage of images including Sharon Folta

Fascinating Alumni: Sharon Folta