Explore All Meat

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Chef Charcutier Arthur Dehaine
Culinary Arts

Chef Charcutier Arthur Dehaine Reimagines Tradition

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.
Business of Food/Wine

Partnering with Purveyors

A water bath with a Polyscience Immersion Circulator
Culinary Arts

How to Prepare Sous Vide Lamb this Spring

Chef Frank Proto grinds short ribs for his burger patties.
Recipes

Chef Frank Proto's Pro Burger

Chef Frank shares paella with Jets players.
Recipes

Unlikely Tailgating Dish: One-Pot Paella

Grilled Skirt Steak with Balsamic Soy Marinade is plated with greens.
Recipes

Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

Dee Gomez is studying culinary arts at ICE's Los Angeles campus.
Culinary Arts

It’s the Small Moments That Have the Most Impact

A platter of jamon iberico is served.
Culinary Arts

Spain’s Prized Ham: Jamón Ibérico

butchering lamb chops
Culinary Arts

Butchery

Dish of Swedish meatballs. Credit: Fudio from Getty Images
Recipes

Don’t Let Ikea’s Take on Swedish Meatballs Define the Dish — Try this Chef-Approved Recipe Instead

sous vide steak at ICE
Culinary Arts

Chef James' Sous Vide Steaks