A Brief History of the Croissant, From Austrian Kipferl to Layered French Luxury
Rich, flaky and luxurious, the croissant is one of the most recognizable pastries in the world. But its origins are not entirely French.
Marissa Xiong
Toasted Millet Salad with Preserved Lemon and Arugula: A Fresh, Gluten-Free Recipe
Millet is a gluten-free whole grain that's versatile in texture and packed with health benefits.
Cory Sale
ICE at 50: Meet Distinguished Alumni Honoree, Pastry Chef Michelle Palazzo
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. First up is Pastry Chef Michelle Palazzo.
Sean Creamer
6 Small Actions for Big Career and Life Changes in 2026
January is fast approaching, which means New Year’s resolutions are in high gear. Here are small, simple changes that will help set you up for health and career success in 2026.
Staff Writers
2025 Food Trend Forecast: Expect to See These 6 Ingredients Everywhere in 2025
Discover the top food trends of 2025, and find out how they'll transform cuisine this year.
Pamela Vachon
This ICE Alum’s Small Group Dinner Series Is Hyderabad, India’s Hottest Reservation
After graduating from ICE’s Pastry & Baking Arts program, Pragati Mitta set her sights on private dining.
Hillery Hargadine
Danish Ginger Snap Cookies Recipe by Chef Emilie Berner
Make these sweet treats for Santa, your holiday host or yourself.
Anna Johnson
5 Chef-Inspired New Year's Resolutions for Better Cooking in 2025
Start your 2025 cooking journey with 5 chef-inspired resolutions.
Pamela Vachon
Is Culinary School Worth it?
Industry leaders Mashama Bailey, Evan Funke and Gabi Chappel weigh in on the time, value and benefits of a culinary school education.
Hillery Hargadine