dICEd Blog Listing

Working with fresh pumpkin can be a frustrating exercise due to its inconsistency, and I always feel a bit guilty resorting to the canned variety. The choice of sweet potato as an alternative is an...

The fudge balls are inspired by Brazilian brigadeiros, a traditional dessert and version of truffles. They are rolled in sprinkles, chopped nuts and coconut, and Chef Tracy put her spooky spin on them...

When I cold-emailed the owner of a New York City bar back in March asking about a potential pop-up opportunity, I never thought that six months later, I would be operating out of the space a few times...

Initially, Tyler developed the early flavors using an ice cream maker he found at Goodwill. Today, he designs the shop’s flavors (20% of which are vegan) in his research and development lab...

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...

This week’s #icehomework made me challenge myself more than any other. Pastry is not my forte but I wanted to make something that would take me out of my comfort zone. Given that I’ve been to ICE for...

When I saw the market basket ingredients, including miso, dates and nut butter, I was immediately inspired to make a sweet and salty dessert. My husband (Mr. B) has a sweet tooth and I have a salty...

Matzo is essentially a cracker that can be ground into matzo meal or used to replace your bread (or other carbs) during the holiday. Usually, Passover desserts include flourless chocolate cake and...

Passover, or Pesach as my grandmother referred to it, is a holiday most associated with not eating any leavened products. While she would spend days cooking and preparing for the Seder, the...

Michael aims to create classic meals with a clean twist, pictured @chefboymt. "I love the idea of sweet potato with an oat crust," says Chef Barry Tonkinson, who curates the ingredients and judges...

The first thing that comes to mind is our agriculture in Italy and what we used to grow and make. I think of figs and strawberry, my perfect combination, and then I wonder what can elevate this dish...

In Health-Supportive Culinary Arts, we teach students how to season their food, which frequently involves adding salt, sweetness, spice and acid. We stress variety in diet and discuss ancient...