In Health-Supportive Culinary Arts, we teach students how to season their food, which frequently involves adding salt, sweetness, spice and acid. We stress variety in diet and discuss ancient

Chef Tracy fills her doughnuts with lemon curd and tops the treats with toasted meringue. "Toasting gives flavor and dimension," she explains. A food scientist explains that fresh yeast, also referred

The term “mince” actually comes from the Latin word “minutus” that means small and has no connotation with minced meat, which is a common misconception. The history of how mince pie originated is

Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry

She advises freshly shred carrots for moisture, weighing out each layer so the cake is level throughout and ultimately letting the frosting harden in a fridge so the cake is easy to slice. Chef Tracy

I can make flowers from fondant, gum paste, modeling chocolate, tempered chocolate, bean paste or cold porcelain. And while few cake decorators touch it, I can pull and blow sugar into stunning

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already

Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with

While the specific origins of ice cream are unknown, evidence of iced desserts dates back to as early as 500 B.C. in Persia, when ice was flavored with ingredients like rosewater to create a cold

I’m obsessed with ice cream’s inner workings, and a little technical know-how can help us perfect our frozen creations. What follows is a brief primer on key factors to consider with ice cream: how to

Here we are at the week of the Fourth of July, and it’s our national colors that we see used all over to decorate beautiful, festive desserts. As we become more and more aware of the choices we make

Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence