dICEd Blog Listing

With searing heat between 1,000 F and 1,600 F, no odor and little smoke, Binchōtan charcoal provides chefs with a stable, high heat source and very little to compromise the chosen grilling component....

Last week, Chef Lang welcomed our Los Angeles students into his kitchen and dining room and guided a tour through his beloved underground dry-aging room, then shared his deep knowledge on the subject....

Adriano Piazza studies Culinary Arts at ICE's LA campus. I moved to the United States from Italy just a couple of years ago and I can say I have studied food my entire life, from growing up in a...

“La Grotta Ices” by Kitty Travers Kitty Travers’ acclaimed London ice cream company, La Grotta Ices, makes its in-home debut with this book of more than 75 recipes for ice cream, sorbet and granita....

Tropical fruits are having a moment, working their way into cocktails (NoMad), pastries (Proof Bakery and Dominique Ansel Bakery) and even vegan tacos (Trejo’s Tacos). According to Schueller, it’s in...

My mom is Venezuelan, my dad is Japanese and food has always been an integral part of my family’s traditions. Sundays were arepa days, filled with reina pepiada , an avocado chicken salad, or ham and...

Aaron always wanted to host his own culinary show. But he concealed this goal, while cooking alongside his parents as a child, and made the “safe decision” to attend University of Illinois where he’d...

Matthew worked in the banking industry for five years while dreaming of pursuing his real passion: cooking. When he was diagnosed with an autoimmune disease and hospitalized four times last year, he...

Hundreds entered. Thousands voted. Then the finalists competed at the Institute of Culinary Education in front of the entire nation on ABC’s The Chew for a chance to win this year’s #CulinaryVoice...

Mini-neighbor: Why can’t you tease egg whites? Me: I have no idea! Mini-neighbor: Because they can’t take a yolk! Me: Hyolk! Hyolk! Hyolk! Now it was my turn. Me: Why is the chef so mean? Mini...

Like most culinary students, my love for food and cooking began at an early age. I have fond memories of plucking sugar snap peas from my father’s garden and preparing a family meal at the ripe age of...

Like many young, aspiring chefs of the time, I was inspired by La Pyramide, the mythic three-Michelin-star restaurant in Vienne, France, and of its formidable chef Fernand Point, who mentored a whole...