dICEd Blog Listing

Of primary importance, cheese offers high value with low effort — a welcome departure from a majority of Thanksgiving’s signature dishes. When you’re spending all day in the kitchen for a meal that...

Among the many Day of the Dead culinary traditions, one of the most well-known are calaveras, the often ornately decorated sugar skulls so closely associated with the holiday. ICE LA Pastry & Baking...

This delicious lemon-almond cake, filled with fresh strawberries and blueberries and layered with cream cheese icing, is sure to be a crowd pleaser. The number of steps may seem daunting, and this...

Juneteenth, a contraction of the words "June" and "nineteenth," commemorates the date of the emancipation of slaves in Texas in 1865, with the arrival of the Union army to issue the order and to...

Most chefs, regardless of parental status, know that Mother's Day is actually one of the quintessential examples of a "food holiday." Whether it's brunch reservations at a fancy restaurant snagged...

There are four key guidelines to making proper puff pastry like a pastry chef. They are: Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold...

At the annual ICE Cuisine Course in France , which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...

Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...

Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —...

Standing a foot tall, this Christmas cookie tree is a show-stopper for sure. To start, you need a great sugar cookie recipe, like the recipe used in Chef Penny's gold covered sugar cookies (gold leaf...

Chef-Instructor Shawn Matijevich , the Lead Chef of Online Culinary Arts & Food Operations at The Institute of Culinary Education, knows how to impress a holiday crowd. “I’m usually trying to think of...

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month — just in time for the holiday season — we...