My neighborhood in Brooklyn is deeply Italian American. In honor of some festival years before, someone painted the fire hydrant and light pole on my block with the colors of the Italian flag. The paint had definitely seen better days and my husband decided to spruce it up. He bought a basic green paint at the hardware store and proceeded to paint the pole white, red and green. He thought that everyone would be super happy that he had bothered to freshen up our little part of the block but instead was hurt when our neighbor, a lifelong resident here, gave some unexpected feedback … “It’s not just any green,” he said. His strong Italian pride was not going to...

Summer brings a Cuban restaurant revival from Chef Carl Ruiz (Culinary, ‘00), a Filipino-inspired wine bar from Stephen Dee Young (Culinary, ‘99), and the announcement of Mediterranean hot spot Shuka’s spinoff from Chef Ayesha Nurdjaja (Culinary, ‘07).

We asked Pastry & Baking Arts students to submit original recipes for the Fourth of July and selected Tania Tara's velvet cake as the sweetest way to celebrate. Here's how she developed the design.

The California Olive Oil Council (COOC) recently treated students at ICE’s Los Angeles campus to lectures, a demonstration and tastings featuring Golden State ingredients such as sea urchin and olive oil. The bright, juicy apricots freshly picked from P-R Farms’ grove and driven to our front door were the showstoppers.

But what does it mean? What is your culinary voice, how do you find it and where does it come from? Each student or alumnus of ICE has their very own personal responses to these questions, and each student must look to their past and to their future to find the answers.

In 2015, the Institute of Culinary Education debuted an indoor hydroponic farm at its then-new campus in Downtown Manhattan’s Brookfield Place. For the following three years, a team of hydroponics and horticulture experts maintained the farm. In April, former farm hand Danna Matute joined ICE full-time as the resident farm manager.

The recreational program lead chef and recipe editor combines strawberry rhubarb jam, whipped mascarpone, macerated strawberries and a buttermilk biscuit for the tiny treat.

Sunday, January 13, is Nation Gluten-Free Day, although some sources state it’s the second Monday in January. Whichever day you celebrate it, here’s what you should know about the food holiday.