When we think of margaritas and guacamole, the chill of December doesn't exactly come to mind. But seasonally motivated chef Rick Bayless - a veritable authority on authentic Mexican cooking - enjoys the challenge of adapting these beloved classics year-round.

Jonathan Waxman, chef, and owner of New York City's Barbuto, has garnered many superlatives during his culinary career: " One of the country's greatest chefs", king of roast chicken and even "the Obi-Wan Kenobi of Top Chef Masters". Monday night, Waxman shared one of his many talents - and favorite aspects of cooking - with ICE recreational students: butchery.

When do you normally drink a cup of coffee? First thing in the morning? After a meal? If you're like most coffee drinkers, a cup of joe - or espresso - is a pleasure enjoyed either solo or with a small bite of something sweet. Last Thursday, Adrianne Rende of Nespresso - one of ICE's Distinguished Culinary Partners - sought to challenge these habits, by introducing students and alumni to the myriad possibilities of coffee pairing.

The past five years have represented an epicurean explosion in the online world, where countless new food blogs are launched every single day. Whether you're new to the digital food space or are a seasoned pro, there are inevitable lessons to learn about the pros and cons of pushing your passion from the confines of your kitchen to the public pages of the Internet.

As the days grow colder and the holidays approach, we enter a season of culinary indulgence. But sugary, rich foods can leave us feeling less than energized. Fortunately, autumn is an excellent time to enjoy seasonal superfoods, as Chef Instructor James Briscione demonstrated this morning on CBS 2 "In the Kitchen".

Today, four culinary students faced off in our professional teaching kitchens, vying for a chance to participate in the San Pellegrino Almost Famous Chef Competition.

Whether you're spending the holidays in New York City or simply searching for the perfect gift, ICE has a range of end-of-December classes to please all kinds of aspiring chefs.

One of the perks of my job is that, from time to time, I get to be on TV. On Monday I appeared on "Live From The Couch" on CBS WLNY offering my tips for cooking and carving the perfect Thanksgiving turkey.

Thanksgiving is a meal built on family traditions. So if your brood is stuck on turkey, cranberry sauce, and stuffing, why not shift your creativity to an unusual side dish?

Holy Guy Fieri! Can it be? A "POOR" New York Times restaurant review? Has there ever been such a scathing attack on a chef? Did Guy’s hair turn even more yellow when he read this? And what does this mean for the future of his restaurant?