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.

Love is in the air in ICE kitchens. It’s not uncommon for friends to attend culinary school together, and it’s not unheard of for couples to meet on campus, but married couples bring their own distinct dynamic to the atmosphere, as anyone sharing a kitchen can imagine. Meet a pair of married students on each coast before they’re collaborating on dining concepts in the future.

For years I criticized Soylent, that strange meal-replacement beverage that looks (and tastes) like chalk. It’s in New York’s overpriced neighborhood bodegas — a color blocked, tastefully designed matte bottle. It’s everywhere. Soylent used to be nowhere, you had to buy the powder online and do the mixing yourself. Now it comes in seven flavors not including the original, which reminds me of the barium milkshake I drank with hostile resistance before getting my stomach x-rayed at age 10. At its best (the cacao flavor), Soylent is tolerable as a liquid meal, but what it lacks in nuanced palate notes it makes up for in being insanely convenient.

Chef Frank shows New York Jets legends Willie Colon and Greg Buttle how to make paella with duck, bacon and sausage in about 20 minutes.

Institute of Culinary Education chefs are innovating with Italy's Balsamic Vinegar of Modena in sweet and savory dishes and drinks. Here, Creative Director Michael Laiskonis incorporates the ingredient into a beautiful gelato dessert.

Institute of Culinary Education chefs and experts have been innovating with Italy's Balsamic Vinegar of Modena, and Chef King's approach celebrates fusion and balance in an elevated entree.

ICE is hosting romantic, indulgent and delectable classes at both campuses this Valentine’s Day and throughout February, whether you’re into an interactive date or in love with cooking ⎯ and chocolate.

Working in a hotel is more exciting than ever — no matter what luxury level. Gone are the days of ho-hum guest rooms that serve only the purpose of sleeping and run-of-the-mill operations to manage them. We spoke with Laura Motta, the director of publishing at ShermansTravel Media, a website focused on value in travel, about what to expect in the industry this year.

Bringing a restaurant concept to life requires many important steps, one of which is creating a unique design. The Institute of Culinary Education invited Preen, Inc. Founder Alexis Readinger to speak to Restaurant & Culinary Management students at its Los Angeles campus and share the key components that can make or break restaurant design. Preen, Inc. designed such popular eateries as Tesse, which Eater named LA’s Most Beautiful Restaurant of the Year in 2018.

You may know Anthony Maggert as the veteran and amputee who helped Colin Powell change his tire, then asked for a selfie. We know him as a passionate chef who takes a bus from D.C. to New York every weekend to pursue Culinary Arts career training — after 23 years of military service and two master’s degrees.