When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into

Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however

The general concept lies in combining an equal amount (by weight) of both fruit and sugar, as well as some fresh-squeezed lemon juice and allowing the mixture to mature under refrigeration for one

The depth of flavor comes from preserving orange slices and soaking the pine nuts in lacto-fermented brine instead of water. New to brining? Here are some quick basics to know: When it comes to

Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner . “I went to the Natural Gourmet Institute and graduated in 2012

Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another

Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey. The honey Chef Nin uses is not just any honey — it's

As a new member of the ICE staff, I was invited to attend the fine-dining four-course meal put on by our Plant-Based Culinary Arts students in their final in-class module of the curriculum. Every

Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when

After a long winter where root vegetables tend to be the only “seasonal” produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the

You have probably encountered sumac, even if you didn’t know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries

We’d like to introduce to you a new addition to our chef-instructor team, Chef Chayanin “Nin” Pornsriniyom . Chef Nin comes to us after working for 10 years at Amanda Cohen’s well-renowned vegetable