With the debate on the salt ban raging, New Yorkers are paying a little more attention to that shakable sodium. Here at ICE, eleven of us gathered to Savor the Salt in a recreational class with Chef Renee Marton.

Gelatin is an interesting thing.

Sixty-seven culinary educators from all over the Empire State came together at ICE this week for the annual ProStart Educators Conference.

On my way to obtaining a diploma in the Culinary Arts, I am encouraged by just how far-ranging a chef’s work can be. Whether food styling, restaurant reviewing or saucier work is your passion, all show that any culinary career can evolve and change.

Last night, ICE celebrated at Rockefeller Center at Citymeals-on-Wheels Silver Spoons benefit.

There are few things as lovely a classic fruit pie.

We were so excited to hear that ICE alum Arnold Myint would be one of the chef-testants on season seven of Bravo’s Top Chef. We cannot wait for the premiere on June 16.

After four and a half hours and about 72 square feet of dough, our 16-person Strudel Workshop class came to one conclusion: bakeries don’t charge enough for strudel.

Over the past three days, ICE’s kitchens have been filled with the smell of baking bread as Chef Ciril Hitz taught baking professionals about artisanal breads.