Ashley Merriman chef of prune in new york

My Culinary Voice: Ashley Merriman

For Chef Ashley Merriman, her culinary career began at the dish pit. Before competing on "Top Chef" and graduating from ICE’s Culinary Arts program, she worked as a dishwasher after school. One

chef david burke

My Culinary Voice: Chef and Restaurateur David Burke

Chef David Burke is one of the most prominent chefs in New York City — he's operated and consulted on more than a dozen restaurants across the country — and that’s for a good reason. Trained at the

chef michael white

My Culinary Voice: Chef Michael White

Like choosing a favorite child, it's not easy to choose a favorite restaurant. Still, when taken to task, top chefs consistently pick Marea, Chef Michael White’s Michelin-starred mecca for Italian

eden grinshpan

My Culinary Voice: Chopped Judge Eden Grinshpan

If you’re trying to figure out where the cool kids in New York are eating or just looking for delicious, DIY home-cooking inspiration, look no further than the Instagram feed of Eden Grinshpan

chef marc forgione

My Culinary Voice: Chef Marc Forgione

Restaurateur and chef Marc Forgione savors a challenge. Since winning Iron Chef in 2010, as well as earning the first Michelin star for his eponymous restaurant that same year, he has continued to wow

Chef Alex Guarnaschelli

My Culinary Voice: Chef Alex Guarnaschelli

When it comes to palate training, Chef Alex Guarnaschelli started young. The daughter of a busy cookbook editor, Alex spent her childhood surrounded by a smorgasbord of food and culinary trends. Since

chef duff goldman

My Culinary Voice: Chef Duff Goldman

Duff Goldman’s slogan is simple: If you can dream it, we can create it. Whether it’s a lifelike Betty White cake or a multi-tiered, hand-painted wedding cake (with or without lasers), the pastry chef

chef removing chocolate bar from mold

Watch Now: A Chocolatier in the Making at ICE

The Hong Kong native had relocated to York to study archaeology, but one sip of the famed York Cocoa House hot chocolate and he knew his future lay in the art of chocolate making. Soon after his visit

Video from ICE's Chocolate Lab featuring Maillard reaction

Watch Now: How Vacuum Cookers Help Michael Laiskonis Score Maximum Flavor Points

While the Maillard reaction generally delivers a desired, flavor-enhancing effect, in certain instances, chefs want to avoid it — in order to preserve the purest flavor of their ingredients. In a new

Italian penne pasta with sundried tomatoes and chantrelles

You’re Doing it Wrong: Cooking Pasta — Watch Now!

Stop doing it wrong. Start making really good pasta. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/RwnL_G2Xcrs.jpg?itok=aGDblVWJ","video_url"

chefs knife and whole fish ready to be fabricated

What’s an ICE Student’s Secret Weapon? Watch to Find Out

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Photo by Igor Ovsyannykov on Unsplash

Move Over Mister Softee

As a bonus, two of them just happen to be vegan. Even better, the only kitchen equipment you’ll need is a hand blender and a jar. First on the menu is Peanut Butter & Jelly — with raspberries and

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