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Golden Raisin Muffins with Hidden Gut-Healthy Veggies

These muffins — which are perfect for breakfast, a snack or even dessert — will make your taste buds and digestion very happy.
Olivia Roszkowski

How to Make a Lacto-Fermented Kinpira Bento Box

Arrange your sushi restaurant favorites into a bento box. This innovative compilation incorporates ferments and familiar flavors that are both nourishing and delicious. A range of color, flavor and lively fermented notes work together to create an unparalleled bite.
Olivia Roszkowski

Understanding PDO Designation in Cheese, and Why it Matters

Pamela Vachon

Kale Salad Recipes with Black Garlic by Chef Olivia Roszkowski

Olivia Roszkowski

Volunteering at VIP Food Events Is a Flex (and Your Smartest Career Move)

For many ICE students, volunteering provides the launchpad for their post-graduation career.
Cory Sale

ICE Launches New Video Series

In our newest video series, the Institute of Culinary Education has partnered with leading manufacturer and supplier of award-winning tabletop solutions for the food and beverage industry, Steelite International, to celebrate the many styles of plating.
Abbe Lewis

ICE's Culinary Arts Program Highlights

Cory Sale

Taqueria Fermented Vegetable Nachos

When the mood strikes for a snack that is crunchy, creamy, tangy and spicy, these nachos might be the perfect choice.
Olivia Roszkowski