Ingredient Exploration | Institute of Culinary Education

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Vegetable Biryani with Basmati Rice

The Ritual of Cooking Rice

spices

A Sound Way to Organize Your Spices

strawberries

California's Prized Strawberry Purveyor

Sourdough misugaru buns

Pastry & Baking Arts

Meet Multigrain Powder Misugaru

Potatoes in a burlap sack

The Potato's Profound Impact and Potential

Brazil nuts, pistachios and walnuts

Nut and Seed Sources of Plant-Based Protein

Turmeric and golden raisin bread

Turmeric and Golden Raisin Bread

Halibut and sunchoke dish

Halibut Shines with Sunchoke Three Ways

Michael Laiskonis' Origin dish

Pastry & Baking Arts

Michael Laiskonis’ Journey Back to Chocolate’s Origin

Chef Barry's Roasted Delicata Squash, Tamari-Roasted Omega Seeds, Goat Cheese Cream, Pickled Kohlrabi

Chef Barry's Vibrant Winter Delicata Dish

Vegetables marinated in balsamic vinegar of Modena

The Key Component to Any Marinade

Baking conversions day in HSCA

Pastry & Baking Arts

Baking Swaps: How to Switch Sweeteners Without Ruining Your Recipe

Balsamic vinegar pours from a bottle

How to Buy Balsamic Vinegar

Goat Cheese Mousse, Pickled Beets, Beet Gel, Puffed Amaranth, Celery and Beet Coral

Testing Texture with Goat Cheese and Beets

A pulled sugar flower on a hand-painted cake

Pastry & Baking Arts

How to Use Isomalt for Pulled Sugar Flowers

Chef Chris Scott's Bee Pollen Miso

Chef Chris Scott's Bee Pollen Miso

Chef Palak's achar pickles

Discover the Flavors of India’s Achar Pickles: An Ancient Delight

Five kinds of flour

Plant-Based Culinary Arts

Four All-Purpose Flour Alternatives

An ICE student learns how to open a wheel of Parmigiano-Reggiano.

Parmigiano-Reggiano: All About Italy's Prized Cheese

Umeboshi paste

Umeboshi Paste

kuzu

Pantry Top Five Recipe Edition: Kuzu

Miso

Miso 101: Health Benefits, Flavor Profile and Marinade Recipe

Umeboshi plum paste

Pantry Top Five: Powered by Macro

Palm trees

Red Handed: More to the Palm Oil Story