dICEd Blog Listing

Using balsamic in a gelato is a novel way to incorporate its flavors into a composed dessert and one that I've enjoyed for years. I like to utilize both the Balsamic Vinegar of Modena and Aged...

I considered many different formats for the cheeky sayings, like lollipops, cookies and cakes, but in the end decided to elevate the conversation a bit with hand-painted macarons. I began by making my...

A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...

Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest...

This is a dish that incorporates some seasonal ingredients, in this case sweet potato, with flan, which is classic dessert. I think most families have their own flan recipe, and this bumps up the...

Technically classified as a spice, ginger belongs to the same family as turmeric and cardamom. The word comes from an old sanskrit one meaning “shaped like a horn,” and the gangly root is...

Molds Dog-shaped molds can be purchased on Amazon or Etsy. Use an offset spatula to push the ice cream into the molds, and clean off the top completely. Then freeze. Depending on your freezer and ice...

This exploit began as I pondered current trends in pastry. As a chef and business owner, it’s important to keep up with what is happening in the pastry world. Some believe the secret to success is...

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections. What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a...

All of our best holidays are celebrated with abundance, and the candy focused ones are no exception. We can’t imagine that we’ll ever get tired of these indulgent treats, but soon, the idea of one...

What would it look like for 16 nervous pastry students to run around one kitchen frantically making our assigned items? What if luck wasn’t on my side on test day and the end result was less than...