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...
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...
ICE Los Angeles students, faculty and staff celebrated the holiday season in true culinary school fashion — by baking and decorating lots and LOTS of cookies. The baking bonanza kicked off with a...
At the annual ICE Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...
Though the name may imply otherwise, Mexican wedding cookies are made for plenty of occasions other than just celebrating matrimony. During the holiday season, you’ll likely find some variation of...
Standing a foot tall, this Christmas cookie tree is a show-stopper for sure. To start, you need a great sugar cookie recipe, like the recipe used in Chef Penny's gold covered sugar cookies (gold leaf...
Known as the “Prince of Darkness” for his deeply toasted, crusty loaves, Sim began his career as a Pastry Chef in London and went on to become the Founding and Head Baker of Balthazar Bakery, one of...
Just as the crisp chill in the air, the slow retreat of daylight hours and the subtle turn of the foliage all signal the arrival of autumn, there are flavors that also reflect the shift of the seasons...
Whether it's cherries, plums, peaches or apricots, juicy stone fruits are all the rage in the hot summer months. Chef Jürgen David, ICE New York’s Director of Pastry Research & Development, has a...
Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead...