Bread pudding in a cast-iron pan

Recipe: Dark Chocolate Bread Pudding

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

A chef in a white coat cooks on a stove with a stainless steel pan with sloped sides

The Difference Between Sloped and Straight-Sided Pans

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

Chef Olivia's plant-based marinated tofu dish sits in a red Staub brand pan

How to Amplify the Flavor of Plants

“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

Chef Chris Arturo uses a knife to cut a turnip

Sharpen Your Basic Knife Skills

“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


Congratulations to ICE's Class of 2022: Graduation Recap

“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


How to Saber a Champagne Bottle This New Year’s

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

Croque Monsieur Baked Potato

A Croque Monsieur-Inspired Baked Potato

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

a wheel of various flours

Types of Flour


Sable cookies three ways

Why the Creaming Method is Essential for Cookies

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

Grilled Giant Red Shrimp with Rosemary Ashes

José Avillez's Red Shrimp Recipe

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

Feuillette with mission fig jam and balsamic fluid gel

Chef Barry's Balsamic Fluid Gel

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

Vegetables marinated in balsamic vinegar of Modena

The Key Component to Any Marinade

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

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