Chef Barry shares his experience visiting a bison farm and some of the benefits of cooking with bison beyond sourcing from local farms and knowing your purveyor.

There are hundreds upon hundreds of spices in the world, which can make them feel daunting to categorize effectively in your kitchen. Understanding how and where they fit in relationship with one another can be difficult: How do you describe cinnamon in relationship to, say, mustard seed? How do you know what sort of spices to pair together? In what ratios? For what applications?

For this week's voluntary virtual market basket challenge, Culinary Arts student Ana Tejada ventured out of her comfort zone to create a cherry-focused dessert course, continuing to develop her culinary voice while our campuses are closed.

While accommodating a fraction of capacity and adhering to CDC, state and restaurant association guidelines, restaurant owners and operators are ensuring that diners and staff feel safe with strategic creativity and touch-free technology.

While our campuses are closed for COVID-19 stay-at-home orders, we host a voluntary virtual market basket challenge on Instagram each week for students and alumni. Last week's must-use ingredient was cherry, and Culinary Arts grad Rosie Achabahian incorporated stone fruits, mascarpone cheese, balsamic vinegar and prosciutto into a savory starter.

Epicurious' 4 Levels series showcases three approaches to comfort food from amateur and advanced home cooks alongside professional chefs from the Institute of Culinary Education. On the latest episode, Dean of Artisan Bread Baking Sim Cass demonstrates a Caribbean version of banana bread.

Each week that our campuses are closed, we host a voluntary, virtual market basket challenge on Instagram @iceculinary. This week, Los Angeles campus student Michael Turzilli developed an original recipe with a working title: Carbinartichoke or Starichoke, it's the new stuffed artichoke.

In any other year, late spring would signal open season for pastry chefs to design dishes featuring the ephemeral Harry’s Berries. Diners from L.A. to New York would be rounding the bases past their main course, eyes widening while their server highlighted a very special dessert starring the primo strawberries from Oxnard, California.

In recent years, Asian-inspired flavors like matcha, red bean, ube and black sesame have grown in popularity and ubiquity. Additionally, Korean misugaru benefits the flavor and nutritional value of anything from shakes to pastries as it is naturally rich in vitamins and adds a deliciously nutty spice.

It is always a stirring question: “What is your favorite ingredient to cook with?” I have used so many wonderful ingredients and been introduced to such a wealth of flavors and textures over the years, that it is difficult to identify a single answer. There are, however, a few ingredients that constantly amaze me, not necessarily due to flavor, but more a case of impact on the world and variants of applications across global cultures. Potatoes are one such ingredient.