Institute of Culinary Education chefs have been experimenting with Italy's prized Balsamic Vinegar of Modena. Here's how Creative Director Michael Laiskonis incorporates the authentic ingredient into one of his sweetest specialties: chocolate bonbons.

Aspiring chefs interested in health-specific cooking or committed to plant-based, pescetarian, vegetarian or vegan lifestyles are in luck: ICE now offers a vegetable-forward, holistic, integrative curriculum inspired by the Natural Gourmet Institute (NGI). In March, Health-Supportive Culinary Arts career training begins at our New York City campus — and the first students get a discount on tuition.

Deans, directors and chef-instructors offer commentary on cooking, dining and hospitality trend predictions, from popular ingredients to menu themes and business models.

A far cry from milk chocolate-coated candy bars, chef’s chocolate derives a flavor profile from variations in terroir, cacao percentages and sources. At ICE, chocolate is an integral topic in the Pastry & Baking Arts program, and it is important for those studying culinary arts to be familiar with the indispensable ingredient as it has sweet and savory applications. Here, we share insights from a Barry Callebaut lecture and tasting.

“What haven’t you done?” Chef Pergl asked as I directed him and 11 beginning culinary students into neat rows and windows for our inaugural group photo. I thought about my high school yearbook days, my college newspaper days and my “one day I’ll be a photojournalist” days ⎯ I always have a hard-won skill tucked away for occasions like this.

As executive chef of Oceana in Midtown Manhattan, I see many opportunities to use items that may be thrown away and make them into something delicious. For example, we always use the cooking liquid from our octopus dish in a vinaigrette. We’ll take the trimmings from our salmon and make a ceviche for our bar menu. Early on we’re taught how to be creative with everything we have.

Most holiday revelers are familiar with eggnog, so this season why not go back in time a bit and try the precursor to this Yuletide staple, the syllabub?

Welcome to that time of year when we all fret over what we are going to eat and drink, especially when we are planning for guests. The question of which wines to drink continually comes up in my classes, perhaps most often in our core wine class, Wine Essentials.

ICE alum Anthony Ricco ( Culinary Arts, '01) is the executive chef at The William Vale hotel in Brooklyn, which is home to Italian restaurant Leuca, among other concepts. Here, he shares chef-owner Andrew Carmellini's cabbage caesar salad recipe.

Whether you can’t bare the mall traffic or have extra guests to gift, look no further than your pantry. You can create considerate and delicious homemade gifts that feature a comforting weeknight meal. During the holidays, ICE Los Angeles Chef-Instructor Mette Williams makes everything from quinoa mixes to oatmeal chocolate dried cherry cookie mix to pickled vegetables and jams for her family and friends. Here’s her picture-perfect homemade soup jar and spice blend sachet to gift with a recipe card.