Before McDonald’s was slinging hamburgers at the drive-thru window, the restaurant was serving its (now billions-served) burger at a walk-up window. The fast-food behemoth debuted a hamburger stand in 1948 in Downey, California, which predated its drive-thrus by nearly three decades in the 1970s.

Epicurious' 4 Levels series features an amateur and advanced cook prepare a classic dish alongside a professional chef from the Institute of Culinary Education with a food scientist's evaluation. In the latest episode, Chef King shows the pro approach to soup dumplings using a wok and bamboo steam basket.

After earning a degree in economics at the University of Illinois at Urbana-Champaign, Aaron Beasley (Culinary, ‘20) cooked at a Caribbean restaurant for four years until he won the 2018 #CulinaryVoice Scholarship Contest to attend ICE. The Culinary Arts student became a chef de partie at Thomas Keller's TAK Room and shares his culinary career plans.

In the U.S., many of the most well-defined and celebrated regional traditions — as well as large swaths of what comprises “American cuisine” — are rooted in Black culinary culture and the African diaspora. But while high-visibility chefs like Marcus Samuelsson and Carla Hall have helped bring attention to Black culinary narratives, their stories represent a mere fraction of those that have contributed to America’s foodways.

We host a voluntary virtual market basket challenge each week on Instagram while our campuses are closed, and last week, Nandini Ravichandran won a second time when the must-use ingredient was zucchini. She spiralized the vegetable and used it to replace noodles in a Burmese noodle soup. Here she shares her process and recipe.

You know what they say: When life gives you lemons, make lemonade … or lemon curd for strawberry cake, lemon-ricotta cake with mint, or ditch the lemons altogether and roll with oranges instead.

Here are some of the best cooking gifts to upgrade your dad's kitchen, from well-made prep accessories to high-tech equipment you may want to split with your siblings. Whether your dad's been making sauces, steaks or pasta while staying at home, these will make the hobby his specialty.

This week's market basket challenge — a virtual opportunity for ICE students and alumni to keep practicing and developing their culinary voices while our campuses are closed — the focus ingredient inspired Julianna Abdallah, resonating with her childhood memories and current events. Here's how she developed the winning dish.

Andrew Zimmern’s food memories stretch back to his childhood in Manhattan, from savoring lobster with bare hands while the crustacean rested on his chest to enjoying a pupu platter at home. At 14, he took on his first professional job in a restaurant kitchen in Long Island’s busy summer town, East Hampton, where he also gardened, clammed and fished with his family. There, his lifelong love for the restaurant industry that he now champions began.

With three New York Times bestsellers under her belt as a coauthor, Adeena Sussman (Culinary, ‘06) decided it was time to publish a cookbook of her own. Based on her culinary experiences in Tel Aviv, "Sababa: Fresh Sunny Flavors From My Israeli Kitchen" is a culmination of a decades-long career in food and a lifetime of writing and cooking, using the Hebrew word for “great.”