Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two...
In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...
Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...
From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the...
Food does more than just sustain us. It connects us with the people we make it and share it with. We asked ICE chef-instructors for their favorite memories with their moms from time spent in the...
As a chef who is obsessive about technique, I’m enthralled by these types of recipes that seem to have endless variations and uses. By having a solid pâte à choux pastry recipe in your tool kit, you...
Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most...
Pizza, whether viewed as a refined classic flatbread or vehicle for meat, cheese and sauce, is a cornerstone of the culinary landscape in the United States. Fittingly, it also serves an important role...
To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David . Across...
Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a...
Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and...
With a mission to learn the art of making the city’s favorite breakfast food, I signed up for a course in bagels, pretzels and bialys. The class, a mix of culinary students and recreational bakers...
