Sameer first lived in New York City for a summer internship while earning his bachelor’s in business administration in Mumbai. When he returned to India, he started working for a food ordering platform called Zomato, helping more than 100 restaurants in Delhi grow their presence on the site. Meanwhile, Sameer and his brother began a late-night food delivery service from their family home.

Georgian food may not have had its moment in the sun yet, but the country’s signature bread is starting to make its rounds on social media, shining a spotlight on the former Soviet Socialist Republic’s cuisine and culture.

We’re almost through the second month of 2019, and talk of resolutions is no longer taking up social media feeds, emails or advertisements. Have you made any small improvements in your health since the new year started? Have you stayed on track?

Institute of Culinary Education chefs are innovating with Italy's Balsamic Vinegar of Modena in sweet and savory dishes and drinks. Here, Culinary Arts Lead Chef-Instructor Barbara Rich combines Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.

We’re always following food and hospitality trends, and the latest hotel first reinforces the impact of a growing movement on both industries.

Not only was Nick Huddleston in the first graduating class at our Los Angeles campus, he was the first student to walk the halls of the newly renovated school on a tour. He may very well have been the first of ICE’s West Coast students to be officially hired when he began his externship two months before the end of his class hours. While that’s a long list of noteworthy firsts, Nick was motivated to attend culinary school by a feeling of falling behind.

Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food – namely, that what we eat directly impacts our well-being, our communities and our planet. Here’s how she described the importance of eating whole foods and how they provide the nutrients that our bodies need.

Whether you’re for Valentine’s Day or against it, the holiday is a great excuse to treat yourself to some chocolate.

It’s heartbreaking to lose an iconic part of a holiday celebration. So this year, when I heard that there might not be any sugary conversation hearts available, I found a way to make my own at home.

I have talked a lot about how to use up the trim from fish at my restaurant, Oceana. We produce a lot of trim from various fish, so we find unique ways to use it. We’ll use the trim from salmon for our salmon burger, which we mix into Coho salmon. We’ll use a white-fleshed fish for a mousse that we mix into our crab cake. One of my favorite ways to use fish trim is in a ceviche.