ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with

Early on in my career, while working in New Orleans for Emeril Lagasse, I was tasked with creating inventive variations on the ever-popular bread pudding. My menu at Delmonico in New Orleans featured

The holidays bring out a little extra style and glamour in all of us. In the same way, we like to decorate our homes and dress up for our celebrations, we should create festive desserts to match the

As soon as the month of September rolls around, we’re inundated with pumpkin flavor; from lattes to muffins to Oreos…it’s everywhere! I love pumpkin, but my opinion is that if something is called

Fragrant, flavorful and thoroughly satisfying, Chef Instructor Michael Garrett's recipe is an example of how some things are perfect just the way they are. With broken rice in cooking, he recommends

In honor of National S'mores Day, I'm sharing my go-to recipes for fluffy marshmallows and cinnamon graham crackers, plus some of my top tips for making them special—with or without the campfire

With the possible exception of salt, the instinctual desire for sweetness—more than any other taste—is surely hardwired somewhere deep within our DNA. From the moment of birth, we seek our nourishment

The restaurant thrives on her creative vision, featuring a menu of Mexican cuisine with a modern twist. Far from your typical plates of rice and beans, it is an elegant take on this popular cuisine

Take fish sauce, for example. The 2,000-year old staple of asian cuisine was recently upgraded to "it" condiment, but how to improve upon something with that kind of history? Enter Chef James

Across the world, chefs of all cultures add their own twist to the beloved pastry, and—at least in America—that’s an idea worth celebrating. In honor of National Doughnut Day, we asked Chad to share

In light of the tour, ABC News turned to chefs across the nation, including ICE's own Director of Culinary Development, Chef James Briscione, to develop iconic Nutella desserts that celebrate the

However, after taking ICE’s Five-Course Winter Vegan Dinner class with Chef Louisa Shafia, author of the IACP nominated Lucid Food: Cooking for an Eco-Conscious Life and The New Persian Kitchen, I