Macarons seem to be everywhere these days. The delightful, colorful treats are springing up in stores in a huge variety of flavors. In addition to the plethora of versions available in bakeries and patisseries, home bakers can make versions of their own.

I love online shopping. It has saved my life.

Yesterday, ICE students took part in a special demonstration with an expert, international chef. Trinh Diem Vy, or Ms. Vy, came to ICE to discuss her native Vietnamese cuisine. She is a celebrated chef and restaurateur from Hoi An, Vietnam, who has just released her new cookbook, Taste Vietnam: The Morning Glory Cookbook.

Last Friday, ICE celebrated the 224th birthday of the U.S. Constitution by cooking up some of the founding fathers’ favorite dishes for Constitution Day.

Restaurants all over New York City are pulling together to help farmers devastated by Hurricane Irene and the subsequent flooding.

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

Yesterday, more than 150 chefs came together in New York City to celebrate food at The Great Gathering of Chefs.

Who doesn't love a warm, flaky biscuit?

ICE Chef Instructor Michelle Tampakis just returned from the first-ever Pastry Live weekend in Atlanta, GA. Pastry chefs from all over the world gathered together to celebrate their art and craft.