Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for...
As Director of Culinary Research here at ICE, I find myself spending more time in these roles than I do behind the stove. Not that I’m complaining — it’s this part of the job that has taken me around...
Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible...
Bertha was the wife of Potter Palmer, a wealthy businessman who was very much involved in the development of downtown Chicago. They were introduced by a mutual friend and Potter’s former business...
There is no need to fret over under-whipped egg whites or over-folded batter. Clafoutis is made with whole eggs and yolks, plus some flour to bind the batter, making it foolproof to execute. Summer is...
As a bonus, two of them just happen to be vegan. Even better, the only kitchen equipment you’ll need is a hand blender and a jar. First on the menu is Peanut Butter & Jelly — with raspberries and...
These simple mussels steamed in white wine make the perfect, easy weeknight dinner. Moules Marinières Servings: makes about 4 servings Ingredients: 64 mussels, scrubbed and de-bearded 16 fluid ounces...
Read on to learn more about her story and how you can grow and cook with your own fresh herbs. Food and Healing My health and wellness journey started at an early age. A cancer diagnosis while I was...
My assignment that Tuesday night was Cobb salad — a classic American recipe that gave me a newfound respect for the humble art of salad creation. I always thought that Cobb salad was named after the...
But before your ribs hit the oven, they need a little bit of prep. First, remove the membrane from the bone side of the ribs. This tough sheet of connective tissue can not only leave your ribs chewy...
Watch as Chef Sabrina Sexton, ICE’s Culinary Arts program director, uses a range of Wüsthof blades to fillet a beautiful red snapper. Check out our tips below, outlining the technique, then head to...
But not so fast: making a crust with just enough chewiness and crispiness, and sturdy enough to act as a vessel for your tasty toppings, can be tricky — but with a few tips and the simple recipe below...