Chef James uses sunflower butter to bake his sunflower seed financiers, a light, airy and peanut-free sponge-cake with just a hint of vanilla. Grab a whisk and check out this inventive butter...
In a new video from ICE and PEOPLE magazine, ICE Chef Jenny McCoy shares the secret to impressing your sweetheart this Valentine’s Day (hint: it’s CHOCOLATE). Watch Chef Jenny demonstrate how to...
My medjool date sticky toffee pudding is a great example of this. It combines sweet medjool dates with whole wheat and buckwheat flours. Using the dates allowed me to cut back on the sugar and still...
Where does brittle come from? Brittle is a Southern treat that is enjoyed mostly around the holiday season. Though it’s not exactly clear when the first brittle was created, one legend says that a...
Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet...
Says Chef Melanie, “BlueStar ovens are beautiful and they work great in home kitchens.” Students in Chef Melanie’s autumnal baking course will try their hand at this recipe for pumpkin whoopie pies....
If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a...
In celebration of Popsicle Week 2016, we’re sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea...
Even when our interpretations of codified dishes evolve into something truly unique, the greatest reward of recreating the classics is often rediscovering what made them great in the first place...