Epicurious captures an amateur, home cook, pro chef from ICE and food scientist's approach to American staples in its four levels series. On this episode, Chef Frank Proto shares simple life advice: "If you really love people, you make fresh pasta."

Growing up in an Indian household, I thought my mom had the most extensive collection of spices. However, walking around a grocery store today is even more overwhelming. There’s so much to choose from — and so much that’s unknown. Should I buy in bulk? Is buying ground or whole better (and more affordable)? Do spices go bad? What is a spice?

After forays into two completely different fields, Angelica Chavez (Pastry, ‘18) found joy creating cakes for her family. With their encouragement, she attended culinary school and now bakes professionally.

Summer is the perfect time for a hands-on cooking event at ICE, and Chef Phil develops diverse, crowd-pleasing menu items for customizable gatherings in our state-of-the-art spaces. Here are four tips for how to approach his latest seafood dish.

Much has been written about the radical changes in the development of cuisine and gastronomy over the last 35 years, particularly on the discussion about the “virtues” of molecular gastronomy or modernist cuisine (or any other term employed by the food media). This trend in cooking has its roots in neo-Catalan cuisine, and Ferrand and Albert Adria initially developed the principles at Restaurant El Bulli in Spain.

Tucked away on a side street in the center of Manhattan is a bustling kitchen with more than 40 chefs working tirelessly. This is the hub of Daniel Boulud’s famed restaurant group, Dinex. The scent of freshly baked bread and pastries lingers in the air and careful production of bright macarons and croissants fills the halls. Within this operation, Chef Daniel Boulud has an army of dedicated expert chefs, each overseeing their department with an eagle eye.

There’s no one chefs rely on more than cooks in their kitchens and purveyors. The right purveyor can be a chef’s true partner, and Rocker Bros. Meat & Provisions saleswoman Debra Rocker, whose family has been in the wholesale meat business for more than 50 years, knows how to cultivate and maintain that partnership.

White coats and paper toques flooded out of NYU Skirball Center onto Washington Square Park and beyond on Tuesday as the Institute of Culinary Education sent 2018-2019 graduates on to succeed in the culinary and hospitality industries.

One of the great things about being ICE’s director of sustainability is working with the hydroponic farm. It’s really wonderful when all the flowers and herbs in the garden are in full bloom.

You can really change a lot in five years… if you want to. That’s how long ago I last drank alcohol. If you include drugs in the mix, it’s been at least 12 years, but I stopped counting after a while. Although I ran the gamut with all kinds of recreational drugs, it was indeed alcohol that damn near destroyed me.