These days, we’re seeing more news on the abolition of tips. You might wonder: what’s the consensus on tipping? I have a little tip for you. We won’t be ending tipping in the U.S. anytime soon. We have a better chance of seeing Mickey Mouse star in a new movie. Here’s why.

For me, the best moment of cooking the food we cook is catching a customer trying to figure out what’s happening in their mouth. They take a bite and chew thoughtfully, but they either don’t find the flavors they expected or they can’t identify what they’re tasting. They take another bite and in a storm of discovery, they chat with their fellow diners about what’s happening. By this point, they’re already hooked — there are smiles and nods and reaches for another bite.

When ICE moved into its current facility at Brookfield Place, staff and students were treated to new features like the Chocolate Lab – my home base – as well as our indoor hydroponic farm. This innovative space focuses on unique varieties of culinary plants grown for flavor, and their efforts benefit our students in the teaching kitchens as well as chefs and restaurants throughout the city.

It’s official: "ELF the Musical" is returning to the Theater at Madison Square Garden. What better way to commemorate this huge announcement than a huge Elf-themed confection?

Sometimes, a moment of inspiration can change the course of your career. Whether it’s an ah-ha! moment or a taste of something outstanding, it sets you on a new path of discovery. For Pastry Arts student Calvin Luk, his moment came during a visit to the York Cocoa House Chocolate Emporium in the U.K.

“The future of food is cooking — is all of us cooking,” said Melissa Clark on Monday night to a roomful of guests ranging from food industry pros to zealous foodies at the Institute of Culinary Education. The occasion was the third annual “The Next Big Bite” event presented by Les Dames d’Escoffier, and the question on everyone’s mind: what is the future of food?

In ICE's Chocolate Lab, students get to take part in the bean-to-bar chocolate process, giving them a firsthand education on the importance of ingredient sourcing, refining and selection. Below, I’ve compiled some surprising facts about the different stages of the chocolate making process.

In India, the mixture of spices in chai varies by region. Some chai blends contain various amounts cardamom — and some none at all. The same goes for ginger and black pepper; it all depends on regional tastes. During my travels throughout India, my favorite chai was a milky cup in Rajasthan, where the chai was ladled into a single-use clay pot, which was thrown onto the parched clay earth after using.