The Institute of Culinary Education is proud to offer more scholarship opportunities to potential students than ever before.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.

Soy sauce, the ubiquitous condiment revered across Asia, boasts a history as rich and complex as its taste.

ICE alumni can be found thriving across the food and beverage industry. In honor of Women’s History Month, we’ve collected stories about some of the women who made ICE part of their journey and continue to inspire us every day.

The flavors of the Institute of Culinary Education's history are present in every dish we plate.

Chefs who understand how to use vanilla to its full potential can elevate the visual appeal, balance and flavor of a dish.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.

When fresh produce meets salty feta cheese, magic happens.

You don’t need to be a professional baker to know that the half-used, year-old flour in the back of your pantry is not the best choice for a fresh loaf.