Vinny Milburn's family has been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life.

Enrolling in culinary school appeals to a range of food lovers, and cooking in a restaurant isn’t the only path after earning a diploma. Food media, particularly test kitchens, are run by talented, creative and well-trained cooks eager to reinvent the Thanksgiving meal on an annual basis, while simultaneously testing a dozen dessert recipes with micro-tweaks. We spoke with two ICE alumni who recently wrapped up externships at Saveur’s test kitchen on their experiences dipping into the food media world.

ICE Chef Arnold Myint shared his pro party hosting tips on Hallmark’s “Home & Family” show while showcasing his recipe for a year-round party favorite: French onion dip.

On the latest episode of Epicurious' 4 Levels series, pastry chef Tracy Wilk uses fresh yeast and high-gluten flour for a light, fluffy and flavorful doughnut with a decadent addition.

A Christmas staple in the U.K., and my personal favorite, mince pies are as popular as ever in the U.S. and have always caused some confusion. I was frequently asked if they had meat in them whenever I sold mince pies in my patisserie in New York City. It’s a valid question because the recipe originally had various meat fats, including suet and even sheep’s tongue, but that’s not how it got its name.

Celebrate Hanukkah, family traditions and winter root vegetables with this Instagram-worthy latke recipe.

Pastry & Baking Arts student Carolina Buchanan shares her favorite family recipe for the holidays: a traditional Mexican dessert filled with nostalgia from her childhood.

Thai Nguyen (Culinary, ‘17) was in middle school in 2005 when his parents, immigrants from Vietnam, opened Pho T&N in Poulsbo, Washington. He’d watched them cook his whole life, from selling handmade banh mi and butchering pigs in the refugee camp in Thailand where he was born to running their own restaurant in the United States. But it wasn’t until Thai started helping his parents in the kitchen as a teenager that he decided to pursue a culinary career.

Epicurious' 4 Levels series shows three versions of a classic dish followed by the science behind each. In this episode, acclaimed pastry chef Rory Macdonald elevates cheesecake with a savory crust and a triple-cream brie-style cheese from France.