dICEd Blog Listing

Once you get right down to it, you simply seal food in airtight plastic bags and set in a water bath for a period of time under a controlled temperature that allows you to cook the item evenly. While...

She highlighted recipes that you can serve hot or cold and often make ahead of time, which is a perfect time-saving option if you are looking for a quick dinner or good picnic options. Chef Vicki...

ICE is offering grill-meister classes just in time for Father’s Day. Below is a sneak peek at a recipe from this sizzling series! Grilled Pineapple "Foster" Yield: Serves 4 This is a variation of...

In the cooking and food writing section I noticed a series of five thin books, each a numbered volume categorized by season, sandwiched between the much thicker, bulky cookbooks on the shelf. The size...

I’ve visited the Loire Valley at various times of the year, and I love the spring. The season promises delicious meals with fresh, local ingredients like carrots, radishes, berries, rhubarb, young...

With summer officially here, many people are stocking their fridge with chilled white wines and seasonal, refreshing beers. It has long been a ritual to switch from red to white during this time of...

Earlier this year Sarah published her first book, The Newlywed Cookbook, a colorful and locavore recipe-filled guide encouraging couples to cook together. But you don’t have to be recently married to...

This class was the first of its kind for our recreational cooking classes, continuing on ICE’s modernist cooking curriculum for our career training students. The class taught everyday cooks how to use...

The special evening featured James Beard-inspired hors d-oeuvres prepared by students here at the Institute of Culinary Education (ICE) along with a diverse group of ICE chefs who included Andy Gold...

I am particularly excited that ICE’s recreational department has developed a new series of shorter classes called ICE al la Minute, which offer a wide variety of core cooking skills in just 1 ½-2 ½...

First up, the history of ceviche and the spread of the dish from Peru to New York City. Walk down any street in Lima and you are sure to come across this popular food — raw fish or seafood that has...

Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to...