Plant-Based Culinary Arts | Institute of Culinary Education

Explore All Plant-Based Culinary Arts

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Marinated Tomato Nigiri with Blackberry Ponzu on a plate next to a jar.

Sushi Meets Sweet (ish): Marinated Tomato Nigiri with Blackberry Ponzu Recipe

Hearts of palm tacos with fermented peach salsa.

Sweet, Heat & Plant-Based Meat: The Crispy Taco Recipe You Need Now

Four bowls of fermented kaffir pineapple coconut rice.

This Tropical Ferment Brings a Touch of “Tang” to Spring

career fair culinary

Tips for Making Career Connections as a Remote Learner (aka Networking for Online Culinary Students)

presentation

What Can Students Learn In Online Culinary School? Short Answer: Pro Cooking Skills

ICE student plating salad.

Culinary Lessons Learned: These are the 10 Skills ICE Alumni Say They Still Use Every Day

ICE alum Simone Tong and friend at her graduation.

10 ICE Alumni Share Core Culinary School Memories

Two bowls of fried rice.

This Sheet-Pan Fried Rice Recipe Gets Its Bold Flavor from Fermented Pineapple Relish

June Fresh Produce Guide

June Fresh Produce Guide: Cooking Enters Its Summer Era

May Fresh Produce Guide

May Fresh Produce Guide: How Chefs Handle Spring’s Peak Ingredients

April Fresh Produce Guide

April Produce Guide: How To Use Spring Fruit & Veg, According To Pro Chefs

Graphic of produce items in season in March

March Fresh Produce Guide: Cooking at the Cusp of Spring

Two ICE students who are veterans

From Military Service to Restaurant Service: Finding Community and Comfort in the Kitchen

Fermented blooming onion served with ranch dressing.

This Blooming Onion Recipe Turns Humble Ranch Dressing into a Showstopping Centerpiece

February produce guide

February Fresh Produce Guide: Cook These Fruits and Veggies Right Now

8 glasses of pineapple hibiscus punch sangria arranged on a wooden board.

Doing Dry January? This Neon Pineapple Hibiscus Punch Is a Twofer (a Cocktail and a Mocktail)

Chef hands with ladle in pan of red sauce

What Is a Saucier — and Why Is This an Essential Restaurant Kitchen Role?

Small bowl of balsamic vinaigrette

Sauce-Making 101: How to Make Emulsified Sauces — and a Recipe!

5 panelists sit on chairs in a row

4 Private Chefs Share Advice (and Hard Truths) About Their Unique Culinary Careers

Individual servings of cabbage and beet salad plated

This Simple Cabbage & Beet Salad Recipe Delivers Big Flavors In Just 3-Steps

Woman in grocery store reads nutrition label on packaged food

How To Read Food Labels (According to a Nutrition Expert)

Maple Harissa Cauliflower with with Pomegranate Pear Salsa

Thanksgiving Sides? This Cauliflower Recipe With Pomegranate Pear Salsa Is Something Special