dICEd Blog Listing

Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says....

In this episode, Chef-Instructor Michael Garrett prepares a mac and cheese dish inspired by his grandma. He developed the recipe at Red Rooster Harlem when he was executive chef, and he still makes it...

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal...

The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...

“My family was always into food,” Chef Marc says. “My mom cooked every single day. She would always try new recipes and had a lot of cookbooks. We always had new dishes introduced to us. In the...

I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be...

I know, as I asked on an Instagram post: I got 53 “likes” but no real answers to my question, “Cashless Restaurants – pros and cons?” Out of 11 comments, none really stated an argument. One said,...

Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and...

Chef Sim shares the No. 1 tool for making bread, how to know the dough is ready and his guidelines for incorporating flour throughout the process. Plus, learn four ways to tell you did everything...

“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red,...

Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are...

Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a...