The Chocolate Lab’s origin story dates back nearly nine years when ICE began to outgrow its New York campus on West 23rd Street. The initial seed of an idea — perhaps carving out a small corner of a...
Our menu of cooking, baking, health-supportive cooking and wine classes for July and August is available for registration online at recreational.ice.edu, featuring some of our most popular classes...
ICE offers new online cooking classes each month and we've added an array of options for the Super Bowl and Valentine's Day in February, including two free classes with two of your favorite chef...
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...
Our debut online cooking and baking classes sold out last month, and we have more coming up! Make cocktails with Director of Spirits Education Anthony Caporale, bake more cookies with Recreational...
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...
Microplane Classic Short Zester The perfect tool for any serious cook, this microplane can be used to grate hard cheeses and even nutmeg or zest citrus fruits. It's easy to use for small-scale cooking...
The combination of smoke and sweet is at the heart of all good barbecue, and no place knows that better than Kansas City. For San Francisco, the flavors of Fisherman's Wharf are a perfect complement...
An edible art exhibit at a world-renowned museum, the now-permanent Museum of Ice Cream and an ICE alum taking dining into the future are just a few of the interactive, extracurricular ways to extend...
Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold...
"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...
The problem was warmer temperatures (climate change, anyone?), which allow the growth of a toxic algae and an abundance of green crabs. Algae aside, I am no marine biologist, and I was already hearing...
