Asparagus is Here! Chef Hervé Malivert’s Recipe “Spearheads” the Season
The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket.
Cory Sale
From Mango to Miso: ICE Students Celebrate Asian Desserts for AAPI Heritage Month
At a recent event on our New York campus , ICE alumna and food personality Gail Simmons was asked how and where she finds culinary inspiration. Her answer — among other things — was cookbooks.
Cory Sale
This Fermented Chili Pineapple Lassi Will Keep You Cool for the Summer
Spice up your kitchen (and your palate) with this vibrant Fermented Chili Pineapple Lassi. The recipe, developed on the ICE New York campus by ICE students and ICE Chef Olivia Roszkowski, combines the health benefits of fermentation and the allure of tropical flavors.
Olivia Roszkowski
What Is Detroit-Style Pizza? Here's the Story Behind the Midwest's Best Square Pie
If you think pizza isn’t an important part of a culinary school curriculum, think again.
Pamela Vachon
The History of Pho: How Did Vietnam's Most Famous Soup Come To Be?
Pho, the iconic Vietnamese noodle soup known for its rich broth, tender meat, and fresh herbs, is beloved by people around the world. But what exactly is pho, and how did it become such an integral part of Vietnamese cuisine?
Olivia Carter
Award-Winning Chefs To Speak at ICE NYC 2025 Commencement Ceremony
2025 is a momentous year for the Institute of Culinary Education.
Amanda Cargill
5 Types of Fortified Wines: History, Appellation and Flavor Profiles
Becoming a sommelier means much more than just knowing wine regions and the foods they pair best with. Sommeliers must have a deep understanding of the subcategories within the “classic wines” canon. One subcategory getting much attention of late is fortified wines.
Pamela Vachon
This Spring Focaccia Recipe Is a Muffuletta-Lover's Dream
Not all heroes wear capes. Some wear chef toques. Such is the case with Chef-Instructor and Director of Culinary Affairs Hervé Malivert, whose recipe for focaccia with tomato, onion and rosemary is both the perfect base for muffuletta and an incredible standalone snack.
Amanda Cargill
In "Nonnas" (On Netflix), ICE Alum Jason Forella's Food Styling Steals the Show
If you're a food person and you own a TV or computer, you've likely heard about "Nonnas," a Netflix feel-good film that centers on food and family and premieres this Friday (May 9) — just in time for Mother's Day. But what you might not know is that ICE alum Jason Forella was hired as the film's food stylist — and there was a lot of food to style.
Amanda Cargill
What Happens When You Drop Pre-Med for Culinary School? The True Story of Chef Steve Samson
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Steve Samson, chef/owner of iconic Los Angeles restaurants Rossoblu and Superfine Playa. (The former was a five-year Michelin Guide Bib Gourmand pick and earned the #10 spot on the last of legendary food critic Jonathan Gold’s 101 Best Restaurants list.)
Mahira Rivers