Sous vide cooking is one of the fastest growing trends in modern cooking, among restaurant chefs and home cooks alike. Despite the fact that sous vide was first used in restaurants around the same time that microwave ovens hit the market for home cooks, it’s still viewed as a very new technology. But one thing that has really changed about sous vide over the past 40 years is the price.

When you fall in love with food, the possibilities seem endless. One week, you’re exploring India’s spices and techniques; the next, you're making pasta by hand and imagining yourself working at a family-owned restaurant in Tuscany.

The role of a chef goes far beyond preparing food. Be it in a restaurant, culinary school, test kitchen or anywhere else, great chefs find a way to educate, inspire and create connections. They may seem secondary to the job of cooking, but these duties of a chef can often be more important than the meals themselves.

On October 20, 2017, ICE will host world-renowned Brazilian chef Alex Atala for the “ Recipes for a Delicious and Sustainable Future” dinner to benefit the MAD / Yale collaboration. The evening’s theme will be sustainability — one of ICE’s core commitments — as well as how chefs can be agents of change and, of course, exquisite food.

Apples aren't the only fruit we're excited for this fall — it's also cranberry season. If you're looking for delicious ways to mix cranberries into your baking repertoire, Chef Jenny has an irresistible idea for you: a flaky double-crust apple-cranberry pie that’s the perfect mix of tart and sweet — the best of both worlds. Serve warm with a scoop of vanilla ice cream or a spoonful of crème fraîche, and let the compliments roll in.

My favorite part of the back-to-school routine is treating myself to a new lunchbox. I haven’t been a student for a long time. Nonetheless, the chill in the air and the tips of the crisp leaves as they start to change justify a shiny, new lunch tote. I bring my lunch lots of places — to work, on drives lasting longer than an hour or two, to the pool when I have the chance to catch my kid’s swim practice.

Football season has finally returned and you know what that means — tailgating time. To make each game day delicious, ICE and the New York Jets are teaming up for a new season of The Official Jets Cooking School. Learn how to tailgate like a pro alongside the pros — ICE chefs and pro players from the J-E-T-S (Jets, Jets, Jets!).

Yannick Alléno may not be a household name in culinary circles in the United States, but he is a chef on the cutting edge of avant garde contemporary sauce-making techniques. He’s the president and founder of Groupe Yannick Alléno, but more importantly, he is the chef-proprietor of Le Pavillon Ledoyen restaurant in Paris, which has been rated as one of the top restaurants in the world in numerous guides and received its first three-star rating in the 2015 Michelin Guide for France.

It's no new news that New York City is known for its incredible eats. Manhattan's restaurant scene is a constantly evolving mix of avant garde concept restaurants, storied and respected, high-caliber eateries and hidden, hole-in-the-wall gems. And while each borough offers up something unique, every few years or so a new section of the city experiences a fresh wave of restaurants, bringing a resurgence of inventive new fare to the area.

Earlier this year, on a trip to Guatemala, I found myself sitting in the secret tasting room of a local mezcal producer in the colonial town of Antigua. My friend Adam and I had walked through a bookstore, which opened into a bar, then crawled through a tiny door in the back and perched on low stools. There, we sampled tastes of the smoky and complex tequila derivative, mezcal, poured by an exceptionally knowledgeable bartender.