When it comes to fried chicken, Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to

Though the exact origins of créme brûlée are debated, it’s probably safe to say that the French, Spanish and English chefs of centuries past weren’t using lime juice and ginger powder in their

This recipe, while being one of her go-to's, is also the same recipe used in ICE's Pastry & Baking Arts program. "The basic ratio is very simple. It's one part egg whites, two parts of sugar, two

And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s

This post was originally written in 2020 by Tracy Wilk, ICE's former Recreational Program Lead Chef. Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening

Now that it’s May, the market is popping off! All sorts of greens are available, from Swiss chard to different lettuces and herbs, baby zucchini, asparagus and broccolini. Strawberries from New Jersey

For example: Cilantro, yes or no? Roast or braise? Dessert or cheese course? One recent topic of conversation was regarding favorite potato preparations. For ICE New York’s Assistant Dean of Students

Spring alliums signal the start of the new season at the farmers market, and Culinary Arts Chef-Instructor Rémy Forgues created a dish that stars spring onions, spring garlic and ramps. His Spring

On this episode of Epicurious' 4 Levels videos, Lead Chef and Operations Manager Joshua Resnick takes his tots to new heights. First, he forms them out of a confit pommes pave, then fries them in duck

The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.” Chef Michael

In The Techniques of Artisan Bread Baking course at ICE, one of the first few recipes students make is Irish soda bread. Many American bakers tend to associate the bread with St. Patrick's Day, though

In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came