Have you heard of kohlrabi? If you’re a member of a local CSA (community supported agriculture) farm and receive regular deliveries of seasonal produce, then you are likely familiar with this often unknown vegetable. Or you may have seen it at a farmers market and wondered what it was and how to use it. No, that’s not an alien vegetable, and yes, it is delicious, healthy and versatile!

Rice is the king ingredient at the center of all meals in Asia and the most consumed ingredient across the continent.

Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it’s technically rice wrapped in seaweed with fillings, but the comparison stops there. Kimbap’s ingredients are distinct and particular to the dish: marinated vegetables, fried egg, ground meat and fish cake, to name a few. My friend’s mom says the ingredients should represent the color spectrum – a feast for both the eyes and the taste buds.

While our Los Angeles campus reopened on June 30, we're hosting a voluntary virtual market basket challenge each week until career students return to our New York campus. This week's focus ingredient was tomato, and Natasha won for a second time with a vegan, gluten-free recipe. Here's how she developed her comfort food dish.

Each week our New York campus is closed because of COVID-19, we host a voluntary virtual market basket challenge. This week, the focus ingredient was Old Bay seasoning, and Julianna incorporated it into vegan lettuce wraps. Here's how she developed the recipe.

The Institute of Culinary Education is now the preeminent private culinary school in the country as part of an agreement with the International Culinary Center (ICC) — formerly The French Culinary Institute (FCI) — which will close after current students graduate, as reported in The New York Times today.

The latest episode of Epicurious' 4 Levels series showcases how two cooks and one professional chef from the Institute of Culinary Education prepare a UK staple. Chef Palak's take on traditional, pub-style fish and chips includes mushy peas and herbed tartar sauce. She demonstrates frying beer-battered cod and double frying duck fat chips.

Each week our campuses are closed as a result of the pandemic, we host a voluntary virtual market basket challenge on Instagram @iceculinary. This week's must-use ingredient was strawberry, and the winning student shares how she developed a dessert with a crunchy pistachio tart shell followed by a layer of tangy lemon curd topped with a layer of sweet and creamy strawberry mousse.

Bitterness is a critical component of building intensity and complexity of flavor, but here in the U.S. we often shy away from using bitterness to accentuate our food and instead focus on tired adages like “fat is flavor” when attempting to build nuance into dishes. I’d like to divulge why bitterness is so key to developing complexity in finished foods, with a short guide on different ways you can play with the styles, levels and textures of the taste.

After more than three months closed because of the coronavirus pandemic, our Los Angeles campus is set to reopen. Current students return on Tuesday, June 30, and we will welcome new students on Monday, July 6. Here is an overview of some of the new health, sanitation and safety protocols we have implemented.