dICEd Blog Listing

Common as they are in France, it never occurred to me while growing up that crêpes were typically not made in other Midwestern households in the 1980s and ‘90s. When the occasion presented itself for...

I have incorporated variations of cornbread into several of my challenge submissions, so I was excited to give it one more shot with corn as the "must-use ingredient." Everyone loves brunch, and my...

Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and...

To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices...

"My scrambled eggs have a very unique technique — the eggs never hit a pan," Chef Palak entices, challenging us to see if we ever make the go-to dish with a pan again. She uses an egg topper and...

"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...

Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with...

Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red...

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...

The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...

The cardamom and hazelnut form a delicious flavor duo, especially when paired with this soft, tender dough. I remember the first time I made sticky buns in culinary school during module 4 of my...

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...