Epicurious' four levels video series pits an amateur, home cook and ICE chef against each other with their version of a comfort food, followed by an evaluation from a food scientist. In this episode, Chef Penny Stankiewicz puts her touch on a beloved breakfast treat.

In addition to recipes, this season’s crop of cookbooks from Institute of Culinary Education alumni offers mind-body alchemy, time management tips and wanderlust. Health and wellness are decidedly of-the-moment themes, as is the sort of multitasking that finds home cooks serving up large platters for entertaining or saving last night’s cauliflower stems for tomorrow’s tacos. Dessert is similarly smart and perfect for home cooks with globe-trotting palates.

Mashama Bailey (Culinary, ’01) added a James Beard Award to her ongoing accolades at The Grey and The Grey Market — and wished her dishwasher a happy birthday in her acceptance speech.

Spring is synonymous with the revival of our favorite greens budding in the garden. Ramps (or, wild garlic) burst onto the scene and mark the start of a colorful and vibrant flavor shift in the food industry.

In college, they used to call me Chief Boss with the Sauce. Just kidding, no one has ever uttered those words in reference to me. It’s more of a self-proclaimed title. But seriously, it’s *all* about the sauce. In my book, a meal is not complete until there’s a flavorful sauce to finish it all off. That said, you can imagine just how excited I was to start the Sauces & Soups chapter of Module 1.

One of the perks that comes with writing a cookbook: the book tour. ICE recreational instructor Marge Perry is on tour with her latest release, “Hero Dinners: Complete One-Pan Meals That Save the Day,” with her husband, co-author and ICE alum David Bonom (Culinary, ’93).

Students at ICE’s LA campus recognize Chef Herve Guillard’s unmistakable French accent. Though he’s called the United States home since 1995, the dean of students and Pastry & Baking Arts lead chef was born in Bourges, France, where he was raised by a stay-at-home mother and banker father whose career at Société Générale relocated the family every few years.

After 45 years of cooking for her five children and eight grandchildren, Hanan Rasheed (Culinary, ‘19) is working alongside renowned chefs everyday during her externship at the James Beard House — and continuing to unite people at her own table.

Tori Eisenstadt (Pastry, ‘18) always loved to bake. After starting her own business and working at a few small bakeries, she realized that culinary school would help take her to the next level.

The Try Guys visited our Los Angeles campus to make fresh sushi by hand with Director of Culinary Operations Frank Proto, who has a bonus lesson on food safety.