A cake made by pastry chef kate sullivan

Pastry Chef Kate Sullivan Gives Us The Scoop on Her Confectionary Creations

We caught up with Chef Kate to chat about her signature style and her biggest cake challenge in anticipation of her upcoming CAPS course at the Institute of Culinary Education. In Cake Carving: The

Chef Ebow Dadzie

Learn the Art of Chocolate Showpieces with Chef Ebow Dadzie

Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 — talk about setting your sights high. ICE is excited to host Chef Ebow for his upcoming hands-on

Red apples at the greenmarket

Autumn’s Apples Abound

Afterwards, we would treat ourselves to an afternoon ride, with a small sack of apples we had saved for the horses. This was followed by evenings of baking and canning, reserving the apple peels and

melting chocolate

Check Out Our Chocolate Master Class with Chef Michael

Over a dozen ICE alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared, Anne Redding of Uncle Boons and Mr. Donahue’s, Sohui Kim of the Good Fork and

bagels ready to be baked

10 Tips for Making Schmear-Worthy Homemade Bagels

The class, a mix of culinary students and recreational bakers like myself, was led by ICE’s dean of bread baking and Balthazar’s founding bread baker, Sim Cass. The London native has been deemed the

s'more dessert with chocolate graham cracker and marshmallow

History of the S’more

If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a

sifting finished chocolate

Refining and Conching: Unlock the Bean's Potential

The final steps in processing our bean-to-bar chocolate make up the longest phase of the manufacturing process—a waiting game where the true essence of the bean, its complex flavor and its silky

Martha Stewart with students in a pastry and baking arts class in new york

Martha Stewart Bakes With ICE Students

Each episode of the show introduces viewers to a new baking tip or technique. "The sixth season of the show is particularly special to me, with talented culinary students joining me on each episode,”

Dessert Professional’s 2016 Top Ten Pastry Chefs in America Awards

ICE Hosts America's Top Pastry Chefs

From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly

Lauren Katz - a pastry arts student at the institute of culinary education

Life as a Pastry Student: Making It Work

I currently work as the web editor at Every Day with Rachael Ray magazine, and on Mondays and Tuesdays I leave about an hour early to rush down to Battery Park for class. At first I was terrified to

pastry chef jenny mccoy's dessert

Courting Culinary Mentors

I had just eaten at Trio in Evanston where Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week

Toasted Almond Ice Cream Float Jenny McCoy

The Scoop: Getting to Know Ice Cream

The popularity of frozen treats is nothing new in the U.S., and is certainly not specific to New York. We are in the midst of a “frozen renaissance,” so here's a few scoops of history and science to

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