dICEd Blog Listing

Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory...

ICE offers new online cooking classes each month and we've added an array of options for the Super Bowl and Valentine's Day in February, including two free classes with two of your favorite chef...

What is infrared technology? In short, the technology behind infrared cooking is the use of infrared radiation (IR), also referred to as infrared light: a type of electromagnetic radiation (or energy...

Never has there been a new year more in need of those attributes. Here are varied chef tips and recipes for preparing things you should be eating on New Year’s Day to set the tone for 2021. Black-Eyed...

As two practicing medical doctors involved in medical education, we recognize the limitations of conventional teaching methods when it comes to nutrition. Lecturing medical students about nutrition in...

José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature...

Cookbooks can bring new ideas after a season of cooking at home during the pandemic and make great holiday gifts for anyone: those with culinary credibility looking to learn new ideas or expand their...

I first fell in love with the tortilla Española when I was in high school. For the uninitiated, this is nothing like a taco, though I confess to being confused, too. I was 16-years-old, having freshly...

The fragrant, slightly acerbic nature of perilla leaves is an acquired taste even for some Koreans – it took me years to come around to its one-of-a-kind aroma and essence. It’s hard to pinpoint the...

As someone who isn’t particularly fond of salads, the first few pages of Google yielded very few recipes that sparked my interest. Sure, I could make a half dozen versions of salad dressing, but I...

In Korean, we call this combination of flavors mehcom-dalcom-sehcom. Many Korean dishes naturally combine two or more of these taste elements: Think of the spicy-sweet sauce in ddukbokki (spicy stir...

When I started researching where rice originated it led me to two popular beliefs from archaeologists and historians. Some say that rice was first domesticated in China almost 15,000 years ago in the...