I’m getting married this summer, and maybe I’m crazy, but I’d like to bake my own wedding cake. The pastry module in the Culinary Arts program was one of my favorites when I was a student, and the process of testing out different flavors and fillings promises to be a delicious endeavor.

Pomegranates have a tendency to spoil quickly and sometimes are difficult to find when you’re craving one. What if you could keep a jar of fermented pomegranate salsa in your fridge to use as a topping to amplify almost any dish?

"24 In 24: Last Chef Standing" premiered on April 14 with Esther Choi, an ICE Alumna and the Chef and Owner of multi-outpost restaurant mŏkbar, co-hosting the series alongside fellow restaurateur Michael Symon.

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue.

New York Times’ restaurant critic Pete Wells just dropped the second installment of his 100 Best Restaurants in New York City.

As warm weather approaches, a green salad bursting with sweet fruit, crisp lettuce and a floral vinaigrette suits the season.

What’s it like to be a woman in the food and beverage industry? There are as many answers to that question as there are female cooks.

Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami — a flavor profile revered for its savory richness and depth.

Since ICE’s inception, our campuses have been home to a great number of chef-instructors whose talents reach far beyond what the curriculum teaches students. Here, we celebrate our women chef-instructors both on- and off-campus.

ICE New York's resident culinary librarian, Rose Kernochan, weighs in on her top recommendations for cookbooks, memoirs and behind-the-scenes tell-alls.