In our latest partner video with Zwilling, Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème

Do you know that sloped versus straight-sided pans offer two completely different styles of cooking? A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and

“What’s really nice about plants is that they are pretty much a blank canvas for you to work with,” Chef Olivia says. “So from a chef’s perspective, it’s very fun.” Chef Olivia’s blank slate includes

“Knife skills have a lot to do with your end result,” says Culinary Arts Chef-Instructor, Chris Arturo. Over the course of five lessons, Chef Chris breaks down the basics (while literally breaking

“To see our students live at graduation, after two years of COVID-19 and many other stressful events, was both uplifting and touching,” says Lead Chef of Health-Supportive Culinary Arts, Elliott Prag

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the

Chef Frank demonstrates how to prepare a flavorful baked potato with crispy skin (and a bed of cheese). He uses a German butterball potato for dryness, fluffiness and a little bit of waxiness

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When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed

José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature

This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of

Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich