There’s a new school of chefs — those who wax on about ingredients and sourcing; who want to elevate or demote the act of dining out; who want to change the way we eat. Ashley Merriman (Culinary Arts ’04), co-chef of Prune, does not belong to that school. She’s a rare breed of chef nowadays, one who’s passionate about the job mostly because she loves the actual work — the sound of the ticket machine; the chopping during prep; the firing up of grills; the rush during service; and the cleaning — lots and lots of cleaning, as anyone in the industry knows.

In the past, I’ve written about the parallels between architecture and pastry. I recently judged a competition where architects were asked to express their favorite iconic buildings in the form of cake. Once again, the topic of architecture and pastry arts came to mind.

On a Friday evening in November, when the weekend held the promise of a just-ordered ShackBurger, I nabbed a seat in ICE Director of Wine Studies Richard Vayda’s course: Great Holiday Wines for under $20 and over $50. Armed with an open palate, I tasted nearly a dozen wines, from sparkling rosé and viognier to rich red and sweet fortified; two of each, one a (relative) bargain, the other a splurge.

Chef Kate Sullivan of Cake Power is New York’s pick when it comes to imaginative, sculpted cakes. Named one of the Top 10 Cake Artists of North America by Dessert Professional magazine, the Brooklyn-born baker’s gorgeous cakes have appeared on "The Martha Stewart Show," "The Today Show" and "Food Network Challenge."

Chefs are no strangers to the world of charity. In addition to filling hungry patrons’ bellies, superstar chefs use their clout to make the world a better place. Philanthropic organizations that help different groups — from struggling farmers and low-income families to at-risk youth — have flourished, largely due to the support of culinary heavyweights like Eric Ripert, José Andrés and Christina Tosi.

What’s the number one rule of drinking wine? There are no rules. That’s the ethos of ICE’s Director of Wine and Beverage Studies, Richard Vayda. The experienced sommelier and former chef (who was also an opera singer once upon a time) appreciates wine in all of its varieties and for all occasions.

Emily is a nutritionist, personal chef, Kitchen Assistant at the Institute of Culinary Education, and the blogger behind The Greener Palate. She’s been a vegetarian for over a decade and is passionate about plant-based, whole-food cooking.

Searching for inspiration for your holiday table? ICE Chef Robert Ramsey, a specialist in Southern cuisine, is sharing three sides so good it almost hurts to call them “sides” — because, really, any one of these could easily steal the show: creamy sweet potato soup with brown butter, sorghum syrup and sage croutons, Southern-style collard greens with black-eyed peas, grilled Chesapeake Bay oysters smothered in garlicky, bacon-y butter… hungry yet? Keep reading to get the recipes. Your holiday guests will thank you.

On Thanksgiving, turkey is always in style. A juicy bird with salty, crunchy skin is the pièce de résistance of this highly anticipated meal. But if you’re looking to shake up your usual turkey prep method — add some spice or brine to the table — ICE Chef Instructor Ted Siegel has some ideas for you.