Spicy, smokey, and sprinkled with the earthy, slightly floral flavors of saffron, this classic Spanish paella is the perfect early fall dish.

Surprising spice and crunchy texture characterize the cauliflower; sweet, tart, and savory flavors are the heartbeat of the pomegranate pear salsa it’s served with.

Transform a bowl of fresh cranberries into a vibrant, jewel-toned relish.

This novel cake recipe transforms squash into a sweet confection. (Think carrot cake, but instead of grated carrots and raisins, you’ll swap in fermented butternut squash and chopped candied ginger.)

A 2023 nationwide survey commissioned by the Institute of Culinary Education (ICE) and conducted online by The Harris Poll* found that one in five Americans (20%) are not confident grilling. Americans age 18 to 25, collectively known as Gen Z, are the least confident among said Americans, with a whopping 32% saying they don’t feel comfortable preparing grilled foods.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Georgianna Hiliadaki, the owner of IODIO in Athens and the only Greek woman to win two Michelin stars.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Chef Sam Clonts, the Michelin-starred chef behind Sixty Three Clinton and Cactus Wren in New York City. A graduate of ICE’s Culinary Arts program, Clonts trained at the three‑Michelin‑starred Chef’s Table at Brooklyn Fare for more than five years before becoming Executive Chef at Bar Uchū, where he earned his first Michelin star at just 26. Since opening Sixty Three Clinton in 2021 with long-time partner Raymond Trinh, his approachable tasting menus and team-first ethos have rewritten the rules of fine dining.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Chef Sam Caucci, the rising star Sous Chef at New York's SAGA, and one of our 2025 commencement speakers. (Additional ICE NYC commencement speakers were Chefs Missy Robbins and Jacques Torres).

Last week, Chef Arnold Myint hosted a cooking demonstration centered on a single ingredient: rice

It’s Hispanic Heritage Month 2025, and in honor of the culture’s many splendors — not least of them food — I developed a fermented burrito filling with the flavors of Mexico in mind.