Last night, The Committee for Hispanic Children and Families (CHCF) held A Slice of Latin America, its 12th annual gala. CHCF provides programs and services such as childcare and education for Latino children and their families.

The biannual job fair has steadily grown into a not-to-be-missed networking reception for current students and alumni.

Panna Cotta is one of our favorite desserts because it is incredibly easy to make.

The hubby’s birthday recently passed and his heart’s desire was to get a gift card to the Bass Pro Shop, a White Russian and a pastrami sandwich from Katz’s.

One of the things regular readers of DICED will know is that quite often a career in food takes you outside the kitchen.

In February, ICE student Richard Chan competed in the tenth annual S. Pellegrino Almost Famous Chef Competition. Though he didn’t take home the top prize, we are still incredibly proud of the dish he created and how he cooked at the competition.

ICE’s Center for Advanced Pastry Studies, led by Director Michelle Tampakis, is an incredibly unique program that brings the world’s leading pastry chefs to teach multi-day workshop classes for working pastry and baking professionals, taught by visiting chefs and pastry artists from around the world.

For the past 10 years, Allagash Brewing Company has partnered with ICE to offer student scholarships for the best student recipe using Allagash beer.

It’s not every day you see a pig indoors. But walking into a butchery class at ICE, that is exactly we saw.

Foods that have been properly prepared by cooking ' en sous vide' can be magical. Sous-vide, the cooking method itself, is not magic.