Pastry & Baking Arts | Institute of Culinary Education

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pastry chef Dominique ansel

A Conversation with Chef Dominique Ansel

stack of cookbooks

Learning to Write an Original Recipe

Working familiar flavors into new presentations—strawberry, yogurt and basi

Eureka!—Chasing Inspiration in the Kitchen

kneading dough for bread

Pastry & Baking Arts

The Great Bread Debate

chef scott mcmillen

Pastry & Baking Arts

The Eternal Student

dessert made by chef anil rohira

Pastry & Baking Arts

Heart, Head, Hand—The Pastry Philosophy of Chef Anil Rohira

chef instructor giving a lesson at the institute of culinary education

ICE Wins Top Honors at IACP Awards

colorful pile of macarons

Pastry & Baking Arts

The Singing Baker

Follow the Leader: On the Value—or Lack thereof—of Trends in Cooking

chef jenny mccoy

Endlessly Curious, Always Spontaneous

finished chocolate bar

Pastry & Baking Arts

Introducing ICE's Chocolate Lab

Cashews and a spoon sitting on a table

A New Twist on a Thanksgiving Classic

cranberries

An Impressive Dessert to Wow Your Holiday Guests

ice cream from Montreal

Sweet Spotting in Montreal with Chef Victoria Burghi

Tarte Croustade — praline cream

From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

food styling class at culinary school in new york

Business of Food/Wine

14 Food Styling Tips from Food52

kneading dough for bread

Sweet Surrender

pastry chef-instructor jeff yoskowitz leading class

Pastry & Baking Arts

Striving Toward Pastry Perfection: Meet Chef Jeff

plating a dessert

Business of Food/Wine

Playing with Fire

Pastry made at ICE

The Pastry Renaissance of Tariq Hanna

sugar sculptor

Pastry & Baking Arts

Life as a Pastry Student: The Art of Sugar Sculpting

pastry students in a cake decorating class

Pastry & Baking Arts

The Art of Cake Decorating

Fermentation over different periods of time

Know Your Ingredients: Dairy

toba garrett piping buttercream roses

The Queen of Piping