Take an already egg-cellent holiday sip to new heights with a simple culinary technique.

As the CEO of ICE, I always have my eyes, ears and taste buds open to find new educational partnerships. Coincidentally, my family vacation plans recently played a key role in forging our newest partnership with Urbani Truffles. Urbani was founded in 1852 near Perugia, Italy, and has grown into the world’s largest distributor of fresh truffles, as well as a developer of a range of consumer products and truffle recipes that use truffle species.

Too often, cranberry sauce lingers in the fridge long after the meal has ended.

In honor of International Cabernet Sauvignon Day, ICE’s Dean of Wine Studies and Master Sommelier Scott Carney weighs in on the wide variety of stemware, including what’s best for a boat.

The Institute of Culinary Education's Lead Chef-Instructor Shawn Matijevich is no stranger to whimsical dishes.

As a feasting celebration, Thanksgiving hardly needs to introduce new dishes, as table space is already at a premium with the array of turkey and sides that occupy the menu. That being said, there are myriad reasons why you should consider cheese a worthy addition to whatever you’re already planning to prepare.

For aspiring chefs who dream of creating their own menus, the Institute of Culinary Education's final practical exam can be thrilling — as long as you're prepared for it.

Plant-forward cooking continues to shape how people eat — and how chefs build careers. As consumers prioritize health and sustainable eating, chefs specializing in this field have a unique set of skills upon which to build a career.