Meat | Institute of Culinary Education

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Chef Adam Perry Lang slices Japanese Wagyu at Institute of Culinary Education cooking demonstration.

Business of Food/Wine

ICE LA Hosts Acclaimed Chefs at California's First Japanese Wagyu Sommelier Certification

Steak searing in a pan.

How to Dry-Age Meat at Home

A large turkey roulade roast with a bone sticking out of the end sits on a white plate

How to Make a Cartoon-Style Turkey “Leg” Roast (Yes, Really)

A cheeseburger with caramelized onions on a white plate

Smash Burgers vs. Restaurant-Style Burgers

A plate of barbecued meats, bread, coleslaw, pickles and mac and cheese

What Does Juneteenth Mean To You? Chefs Talk History, Community and BBQ

Multiple types of meat sit an an outdoor grill

Get to Know These International Barbecue Styles

A cured ham leg hangs upside down on a string

Understanding Ham

charcuterie-foie-gras

Charcuterie 101

duck-recipe-herve-malivert

Recipe: Duo of Duck with Mushroom Fricassée & Smoked Pea Purée

hot wings

This "Secret Sauce" Makes Extra Crispy Chicken Wings (That Will Steal the Super Bowl Show)

frankproto_crownroastlamb

Chef Frank’s Crown Roast of Lamb

a chef grilling steak

How to Grill Steak

milk-fed lamb dish

Chef Arnaud Bignon's Spring Lamb Recipe

meatloaf wellington

Chef Chris Scott's Meatloaf Wellington

Short ribs

Sous Vide Grilled Short Ribs

Chef Hilary Henderson

Hilary Henderson's Beef Tips

Chef Michael Lomonaco

Michael Lomonaco’s Steak and Seasoned Career Advice

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

bison

Farm-to-Table Cooking with Bison

ICE alum Seth Warshaw

ICE Grad Celebrates 11 Years of Kosher Steakhouse Success

Chef Frank's lamb hot dog with pickled red onions and harissa

Chef Frank's Lamb Hot Dogs from Scratch

Sara Tane made sausage in Mod 5 of Culinary Arts

Mod 5: The Glamour of Garde Manger

John and Sukey Jamison raise sheep at Jamison Farm.

Pro Chefs Love This Pennsylvania Lamb Purveyor

Chef Adriana Urbina's rib-eye steak with bearnaise sauce

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise