dICEd Blog Listing

Although she is gone, her personality, love for food and use of butter have not been forgotten. USA TODAY shared an article capturing the many ways she still lives on today and The New York Times...

In the cooking and food writing section I noticed a series of five thin books, each a numbered volume categorized by season, sandwiched between the much thicker, bulky cookbooks on the shelf. The size...

It wasn’t until this Rockford, Illinois native discovered the amazing restaurants in New York City, that she realized food could also be an art form. Though dining was a hobby, Sarah Copeland didn’t...

James Ransom is a food photographer. His work can be seen every week at Food52, where he snaps a variety of recipes from their start as raw ingredients all the way through to final presentation. As...

Today, we are sharing his answers on how he brings his philosophy on food into the kitchen and into his work as a writer. The first lines of your bio state “I’m not a chef, I’ve never been.” You are...

Last week, DICED shared a look inside what his career has been like. In this installment, we are sharing his answers to tough questions about the food system and where our food comes from. You talk a...

Before his current duties, he authored the weekly “The Minimalist” column for the newspaper, launched in 1997. His book, How to Cook Everything, has sold more than 1 million copies. He is also the...

With thousands of blogs to choose from, starting your own food blog can be a challenge. Brooke Parkhurst, author of Belle in the Big Apple and co-author of Just Married and Cooking, is a pro when it...

Students got an insider’s look at what it is like working in food media and TV test kitchens. Robert Bleifer, the executive chef of culinary productions at Food Network, gave a demonstration on...

Julia Heyer People are fascinated with our industry. While they couldn’t care less about what happens in the toothpaste factory at Proctor & Gamble, they are interested in restaurant kitchens. There...

In addition, the many alums who have competed on the show, ICE alum Gail Simmons (Culinary Arts ’99) is a regular on both Top Chef: Just Desserts and Top Chef. In this most recent season, ICE alum...

Pierre Lamielle not only completed culinary school in New York City, but he is also a graduate of the Capilano College Graphic Design and Illustration program in Vancouver, B.C. Now, he has set out on...