I once watched a chef dip crispy, fatty, fried chicken parts into a vat of just harvested honey – letting the light golden syrup coat the bird. My first impression was awe mixed with fear, but the taste made me swoon. It was enough to convince me that honey would always have a place at my table.

Before your next workout this summer, you may want to have a glass of watermelon juice to help stave off post-exercise muscle soreness.

Throughout history and across cultures, food has been recognized as an essential component to maintaining good health and encouraging healing. However, in the last century, particularly in the West, this connection has become fractured. According to the Center for Disease Control (CDC): “unhealthy diet and physical inactivity can contribute to or aggravate many chronic diseases and conditions, including type 2 diabetes, hypertension, heart disease, stroke, and some cancers.” In 2012, the CDC estimated that “7 out of 10 deaths among Americans each year are from chronic diseases.”

Under the sunny California sky, families, friends and supporters filled the Pasadena Playhouse courtyard in anticipation of ICE LA’s first commencement early Monday evening. The processional of 2018-2019 graduates secured their toques and joined a packed theater, where they were greeted by applause from the audience, faculty and administration, from the mezzanine to the stage.

We share a lot of special days at ICE on our Instagram, @iceculinary, and cookie day in the Pastry & Baking Arts program is a crowd favorite.

Stars awarded in the debut Michelin Guide California were announced last night, recognizing restaurants where alumni from the Institute of Culinary Education have launched careers and helmed kitchens.

In this episode of Epicurious' 4 Levels videos, ICE alum and The Art of Cake Decorating chef-instructor Elisa Strauss (Pastry, '00) combines bourbon salted caramel and homemade whipped cream to enhance the brownie recipe she's been perfecting since pastry school.

Epicurious' four levels videos show how amateur and home cooks' recipes and methods compare to ICE's professional chef approach. In this episode, Chef Barb Rich prepares a French omelet with wild mushrooms, goat cheese, a trio of herbs and pro piping and whisking techniques.