Food blogs have rapidly become the online medium for anyone looking to increase their food knowledge. From recipes, to restaurant reviews, new food trends to celebrity chef-tell alls, food blogs are the news source for all things food!

ICE offers an incomparable variety of classes in cuisines from around the world, but we also provide the opportunity to be totally immersed in the techniques, ingredients and culture of other countries through culinary programs abroad.

For almost a decade, ICE students and chefs have participated in the event, working to raise money and awareness for Action Against Hunger’s efforts to alleviate world hunger.

Usually, demonstrations at ICE are a unique chance for restaurant chefs to share their viewpoint and experience with our career training students. We have hosted chefs and restaurant professionals such as Marcus Samuelsson, Marc Murphy, Hemant Mathur, Drew Nieporent and more. But this week’s demo went beyond the restaurant kitchen;

Thanksgiving is just around the corner. Even though the turkey usually takes center stage, the side dishes are arguably just as (if not more) important to the traditional meal.

Since New York City is not just the food capital but also the fashion capital, the event kicked off with a themed fashion show.

And thus it ends! October 31 marked the last day of my Culinary Management program here at ICE.

In November, I buy every food magazine I can get my hands on, forever seeking the current year’s trend in turkey preparation. Rarely, though, do I come across a recipe for turducken, the ever-daunting turkey that has been stuffed with a duck that has been stuffed with a chicken.

These elegant, crunchy cookies made with puff pastry are a classic for a reason.

Gateau battu, literally "beaten cake" a specialty from the northern region of France is my new favorite thing.