Christmas cookie trees

Christmas Cookie Tree

To start, you need a great sugar cookie recipe. I’m including one, and you can use any trusted one you like. There are many secrets to successfully decorated sugar cookies, and the first one is it

A kitchen scale with a bowl for measurements

Why We Measure by Weight

Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak

Chef Chavez demonstrates making a parchment paper piping bag

How to Make a Parchment Paper Cornet

In a pastry chef’s toolbox, you may find items like a candy thermometer, a bench scraper and an offset spatula that professionals simply can’t live without. You may be surprised to find out that one

Sweet Potato Tart

Sweet Potato Tart

Working with fresh pumpkin can be a frustrating exercise due to its inconsistency, and I always feel a bit guilty resorting to the canned variety. The choice of sweet potato as an alternative is an

Frenchette Pastry Chef Michelle Palazzo

Pastry Chef Michelle Palazzo's Path to Frenchette Bistro and Bakery

“I started pretty young,” Michelle admits. “I begged my mom to send me to cooking camp when I was a kid.” Throughout middle school and high school, her goal was to attend culinary school. At 18 years

coconut oil

Butter Alternatives

What is Butter? Butter is a semi-solid emulsion made up of approximately 82% butter fat, 16% water and 2% milk solids. The percentages of fat and water in butter are unique, especially when it comes

A cake decorated with string work

The History of Royal Icing String Work

The traditional technique is one perfected over a century. It involves delicate piping of royal icing, through a very small piping tip, built up upon itself to reach breathtaking gravity-defying

Cher and Wolfgang Puck at her ICE graduation

From Food TV Fan to Culinary Producer

In 2017, when Cher was laid off by her employer, she was out of a paycheck, and sadly like many people today, she could not find a new job. To fill her time, Cher resorted to baking. “What I used to

Joy Cho's plated dessert

Operating a Pop-Up in NYC from Planning to Execution

When I cold-emailed the owner of a New York City bar back in March asking about a potential pop-up opportunity, I never thought that six months later, I would be operating out of the space a few times

Inae with a salad cake

ICE Alum Inae Tirado's Viral Illusion Cakes

“When I was about 8-years-old, my mom enrolled me in art classes because I had such an interest in drawing things,” Inae recalls. “It was actually easy for me and I enjoyed it very much. I continued

Marzipan cupcakes in a Pastry & Baking Arts class at ICE

Marzipan in My Veins: A History of the Almond Candy

An aromatic putty made from almond paste, confectioners sugar and corn syrup was divided and dyed into different colors. By combining the colorful pastes, shaping them with carving tools, and adding

Salt & Straw ice cream by Jakob Layman

Salt & Straw’s Keys to Making Great Ice Cream

Initially, Tyler developed the early flavors using an ice cream maker he found at Goodwill. Today, he designs the shop’s flavors (20% of which are vegan) in his research and development lab

Subscribe to Pastry & Baking Arts