dICEd Blog Listing

Chef Arnaud focuses on the quality of ingredients to drive his cuisine. He uses an eclectic mix of global influences to balance the flavors throughout. A take on a North African spice blend adjacent...

Jürgen initially aspired to act, sing and dance, but he followed in his sister's footsteps pursuing a career in the kitchen to have a solid job in case those passions didn't pay off. While making...

In February 2021, she spoke with students at the Institute of Culinary Education via Facebook Live in honor of Black History Month. Here are a few of our favorite insights and pieces of advice from...

There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about...

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...

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Wine enthusiasts of all levels can pursue this exclusive program approved by the Court of Master Sommeliers and led by Dean of Wine Studies Scott Carney, MS. Scott is on the Court of Master Sommeliers...

After closing in March due to pandemic stay-at-home orders and engaging with students online for months with Market Basket Challenges, technique demonstrations and a roster of renowned virtual guest...

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...

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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 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...