Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...
My acceptance of an ICE teaching position was predicated with the following condition: that I could develop classes that had nothing to do with Spanish cuisine. This stipulation stemmed from my...
Which recipe will win this seafood showdown? It's all up to you. Vote "crab cakes" or "cioppino" in the comments below. Baltimore Crab Cakes with Spicy Rémoulade This spicy crab cake recipe one of the...
From light and airy vol au vent pastries and brioche french toast, to butter poached lobster with asparagus and poached eggs, Chef Chad whipped up a gourmet breakfast that truly lived up to its 5-star...
The concept behind Silk Road Tavern is to reimagine classic recipes from both Asian and American culinary traditions. The end result? Innovative combinations of multi-national ingredients, flavors...
While many consider this prepared fish to be cooked in the acidic citrus juices, in fact, it is not. Mike Schwartz, ICE Chef Instructor and owner of BAO Food and Drink explains, “Ceviche is basically...
Rich in nutrients and nutritious oils, fish and shellfish are incredibly versatile in the kitchen — perfect for a wide range of flavors and techniques. A little bit of knowledge about how to properly...
Seems like an easy question, but the more you think about the answer, the more complicated it becomes. After all, who's to say what is or isn't attractive? While beauty does lie in 'the eye of the...
When the Modernist Cuisine team came to ICE to launch the book, I had the opportunity to help work with the team in the kitchens and to hear Nathan Myhrvold, the mastermind behind the books, speak...
The market was founded on South Street in Manhattan in 1822, but moved to the new 400,000-square-foot facility in the Bronx in 2005. The building houses the largest consortium of seafood wholesalers...
For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking...
For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity...