dICEd Blog Listing

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine...

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the...

When you’re craving warmth and comfort when the weather is brisk, this rich and creamy pasta is bound to satisfy. Umami means “pleasant savory taste” and is often referred to as the fifth taste...

“I’m very Type A, so I found the minutiae fascinating,” she says. Ten years later, you can thank her for all the McCormick spice recipes you love. It wasn’t long into her first job out of college at...

Aromatics including Mexican oregano, cumin seeds, and garlic allow the fermented carrots and jalapeños to take on a depth of flavor. Loaded with vegetables, textures and probiotics, this version of...

I have created a dish using delicata squash, marrying some simple flavors and striking colors to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs flavor, serving as a...

ICE Los Angeles Pastry & Baking Arts Chef-Instructor Carrie Smith has made many cakes throughout her professional career. One of her go-to decorations is the rice paper sail, which is essentially just...

Vastly different from the vaguely chicken-flavored powder found in its popular instant form, traditional Japanese ramen broth has a full spectrum of different flavors to experience, depending on your...

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...

While it is renowned for its rich and spicy flavors, few may realize that laksa noodle soup is a culinary wonder born from the fusion of Chinese and Malay traditions within the vibrant Peranakan...

To celebrate the holiday season, two of ICE LA's Chef-Instructors put their apple pie recipes to the test. The pies came from Assistant Dean of Students, Chef Bridget Vickers, and Pastry & Baking Arts...

As all the world’s cheeses are made from the same basic ingredients — milk, salt, rennet and cultures — it is the aging process, at the hands of an affineur, that encourages baby cheese wheels to...