Feedfeed Food Editor Sara Tane is sharing her experiences in weeknight classes in the Culinary Arts program at our New York campus.

Elliott Prag grew up eating Ashkenazi cuisine at home until his mother gave him a book on macrobiotics in the 1980s. He devoured every chapter and discovered the health-supportive approach to food that he studied and taught at the Natural Gourmet Institute (NGI) for nearly two decades.

Epicurious' 4 Levels series showcases professional ICE chefs' versions of classic recipes alongside amateur and advanced cooks' variations. In this episode, Chef Frank Proto makes his own bechamel and lasagna sheets and uses pancetta and short ribs in his tomato sauce.

Beginning in October, masters of technique and cuisine from Michelin-starred and highly acclaimed restaurants will demonstrate select dishes once a month on campus.

In 2003, Lorne left a 13-year career in psychology to pursue pastry. While cupcakes were having a moment in New York City’s trendy food scene, he dreamed of a modern Jewish bakery based on his grandmother’s recipes. Lorne enrolled in ICE’s Pastry & Baking Arts program and began cultivating relationships that continue to support his career today.

Epicurious' 4 Levels series features professional ICE chefs demonstrating classic dishes alongside amateur and advanced cooks, followed by analysis of the three recipes from a food scientist. In this episode, Chef Penny shares her approach to a simple breakfast pleasure: pancakes with homemade apple butter and candied bacon.

America’s culinary capital has an ever-evolving roster of food markets and pop-ups throughout the year, perhaps none as famous as Smorgasburg, which has grown to four locations with more than 100 vendors since its 2011 debut. The more recent Queens International Night Market has extended its dates this (its fifth) season and launched a Rockefeller Center outpost.

Celebrate Cinco de Mayo with a taco that’s more than standard issue. In Epicurious’s “4 Levels” series, ICE Alum Kelvin Fernandez builds tacos from the ground up — layering technique, flavor and texture at every step.

If you think red lipstick is only useful as makeup, you haven’t had to make an unripe tomato look camera ready. That’s one of the tricks that Denise Vivaldo and Cindie Flannigan, co-authors of “The Food Stylist’s Handbook,” taught students during their workshop at our Los Angeles campus.

Ghost restaurants are food concepts void of service windows, counters or dining rooms. The menu is prepared in a kitchen and delivered by the company or a third-party service to the customer. Dean of Restaurant & Hospitality Management Rick Camac explores this strategy, also referred to as dark kitchens, and its potential for sustainability, growth and profitability.