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.

When considering different culinary schools, one of the aspects that attracted me to ICE was the exposure to different elements of the culinary world. Throughout my culinary management course, I have been able to hear some amazing speakers thanks to ICE’s “ Meet the Culinary Entrepreneurs” lecture series.

To ensure that you make the best “pour” decisions this holiday season, I’ve put together a list of picks that will fit any festive feast. Below are my recommendations, choices that are built on conventional wine wisdom but vary depending on your personal preference.

In 2012, just after ICE Alum Jason Alicea ( Culinary Management ’15) landed his dream job as executive chef at a busy restaurant in West Patterson, NJ, a car accident rendered him out of commission for months.

Cranberry season is in full swing, and with Thanksgiving right around the corner, what better time to rethink your cranberry sauce? I find people either love cranberry sauce or don’t like it at all. I happen to be someone who loves it. The bright color on my dinner plate pops against the whites, browns and greens of turkey, stuffing and veggies. The super bright and tart flavor is a much-needed contrast against rich and heavy side dishes (often drowned in gravy). Plus, a schmear of cranberry sauce on a leftover turkey sandwich is a crucial component of one of my favorite lunches

“I can’t feel my mouth.” “I’m drooling.” “Yelp.” “What? What is this?” “It’s salty.” “Sichuan peppercorn?” “My tongue is all numb down one side.” “Will I ever be normal again?” “I like it.” “I don’t like it.” The toothache button fascinates me. It seems to sit on the edge of danger. The rest of the culinary plant world is so “safe” and well-defined. The traditional French herb garden has such an air of familiarity that it verges on boring. The toothache plant, however, is different.