Explore All ICE Instructors

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fish batters 4 and 5
Culinary Arts

In Search of the Perfect Fish and Chips Batter

meatloaf wellington
Recipes

Chef Chris Scott's Meatloaf Wellington

Michael Laiskonis' Mont Blanc Dessert
Recipes

A Modern Mont Blanc

vessels of cocoa powder
Pastry & Baking Arts

Cocoa: The Forgotten Ingredient

dark chocolate nut butter cups
Recipes

Healthy-ish Valentine's Day Treats

Short ribs
Culinary Arts

Sous Vide Grilled Short Ribs

chef and restaurateur Susan Feniger speaking at ICE
Business of Food/Wine

Public Speaking for Restaurant Professionals

taffy in Pastry & Baking Arts class
Pastry & Baking Arts

How to Make Saltwater Taffy

Chef Marcus Samuelsson outside of his restaurant Red Rooster. Photo by Angela Bankhead, MSG
Alumni

Black Chefs Making History

Chef Palak Patel teaching a virtual cooking event at ICE

February Plans for Food Fans

Chef Alan Kang
Alumni

Meet Chef-Instructor Alan Kang

crab chowder
Recipes

Chef Frank's Crab Chowder

roasted chickpeas
Plant-Based Culinary Arts

All About Chickpeas

chocolates made with an alphabet block mold
Pastry & Baking Arts

Giving New Life to Vintage Chocolate Molds

triple pork ramen
Culinary Arts

Ramen vs. Pho

Chef Palak Patel's dosa
Recipes

Chef Palak's Dosa Recipe

lumpia spring rolls
Recipes

Chef King's Lumpia Recipe

Chef King Phojanakong's Pad Thai

How to Make Pad Thai Noodles

Pancit Canton noodles
Recipes

Pancit Canton Recipe: A Filipino Noodle Dish for Celebrations

sole veronique with compressed grapes
Recipes

Sous Vide Sole Veronique

A kitchen scale with a bowl for measurements
Pastry & Baking Arts

Why We Measure by Weight

Sable cookies three ways
Videos

[VIDEO] Cookie 101: The Creaming Method and a Recipe for Pecan Sablés

Chef Damon Henderson
Alumni

Meet Chef Damon Henderson