Baking One Girl Cookies with Dave Crofton

Dave graduated from ICE’s Pastry & Baking Arts program in 2003, working during the day and taking his classes in the evening. Upon completing the program, like most graduations, Dave began his search

Fresh rhubarb wrapped in kitchen towel after being harvested and cleaned

Recipe: Rhubarb and Apple Compote

Rhubarb and Apple Compote Ingredients: 4 firm-fleshed apples (such as Braeburn, Cortland, Winesap, or other variety) peeled, cored and cut into medium dice 10 stalks rhubarb, trimmed of any leaves

Recipe: Pickled Ramps

Like many vegetables with a limited season, they are preserved to be eaten later, such as pickling, which reduces the harsh onion bite and makes a delicious accompaniment to salads or grilled meats

buttercream cake professionally decorated by Toba Garrett

Recipe: Toba Garrett's Almond Paste & French Vanilla Buttercream Cake

Almond Paste Cake Tools: 5 or 6 Quart Mixer Yields: 2, 10” cake layers or 3, 8” cake layers Ingredients: 9 oz (255 g) unsalted butter, room temperature 6 oz (170 g) almond paste 24oz (680 g)

The 17th Annual Calvados Cocktail Competition

Hailing from the Culinary and Hospitality Management programs, the students were given the unique opportunity to train with Anthony Caporale, renown beverage expert and ICE Mixologist and Beverage

"Real Southern Cooking" with Cynthia Graubart and Nathalie Dupree

With the 2012 release of the 720-page Mastering the Art of Southern Cooking, these dynamic chefs have yet again demonstrated their expertise, publishing the most comprehensive text on the region's

Super Bowl Seafood Showdown: Baltimore vs. San Francisco

Which recipe will win this seafood showdown? It's all up to you. Vote "crab cakes" or "cioppino" in the comments below. Baltimore Crab Cakes with Spicy Rémoulade This spicy crab cake recipe one of the

Inside the DBGB Kitchen with Chef Eli Collins

Daniel Boulud's DBGB is just one of the Dinex Group restaurants where ICE Culinary Arts and Pastry & Baking Arts students serve as externs. Executive Chef Eli Collins represented the group at a recent

5-Star Breakfast with Chef Chad Pagano

From light and airy vol au vent pastries and brioche french toast, to butter poached lobster with asparagus and poached eggs, Chef Chad whipped up a gourmet breakfast that truly lived up to its 5-star

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