Over a dozen ICE alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared , Anne Redding of Uncle Boons and Mr. Donahue’s , Sohui Kim of the Good Fork and...
The class, a mix of culinary students and recreational bakers like myself, was led by ICE’s dean of bread baking and Balthazar’s founding bread baker, Sim Cass . The London native has been deemed the...
If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a...
The final steps in processing our bean-to-bar chocolate make up the longest phase of the manufacturing process—a waiting game where the true essence of the bean, its complex flavor and its silky...
From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly...
Amy Simidian (left), Gina Ansaldo (center) and Denise Flores (right) make frangipane with Martha Stewart on the set of Martha Bakes. Each episode of the show introduces viewers to a new baking tip or...
I currently work as the web editor at Every Day with Rachael Ray magazine, and on Mondays and Tuesdays I leave about an hour early to rush down to Battery Park for class. At first I was terrified to...
I had just eaten at Trio in Evanston where Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week...
The popularity of frozen treats is nothing new in the U.S., and is certainly not specific to New York. We are in the midst of a “frozen renaissance,” so here's a few scoops of history and science to...
As a student of cooking, I was immediately intrigued when I came across a listing for an event called “The Masters of Social Gastronomy : Fried Foods” at ICE. A look into the history and science...
(credit: Melanie Underwood) The premise of the class is to learn to bake the way we cook – and to think independently about measuring or not measuring! Here are the biggest lessons I learned in this...
The nuanced flavors and smooth texture we associate with chocolate evolved during the Industrial Revolution, alongside the general advancement of technology and mechanization in the mid to late 19 th...