dICEd Blog Listing

Though money was his original motivation for the work, Normandy became a serene source of inspiration. “Moving to Normandy was a huge discovery for me. The green, the forest, the fields, the food, the...

Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening as an extern, went on to be the pastry chef at Alex Guarneschelli's restaurant Butter, and then...

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and...

Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for...

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...

Chef Joe always uses fingerling potatoes for potato salad because they're dense, hold their shape and taste good. He cooks Brussels sprouts in the fat from triple-smoked slab bacon before roasting...

Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of...

"The secret ingredient in this recipe is caramelized white chocolate," Chef Penny entices. She says the warm and sweet pie with savory and boozy kicks "fires on every note." "If you're going to eat...

"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...

See more braided bread.

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...

There has never been a better time to work as a community. We have all seen the power of action in our neighborhoods, while social distancing has led to isolation. I have always loved to bake for...