Cindy Gilbert knew early on in her career that the test kitchen environment suited her personality perfectly.

As with any industry, restaurants and kitchens use unique language to communicate quickly and efficiently to keep up with the pace of service.

In Mexico and across the world, November 1st is the first day of Día de los Muertos.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.

Yule logs are out. Ghoul logs are in. The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween.

Tired of the same old salad? Elevate your veggies by making yourself a glorified grazing board.

Deviled eggs may be the quintessential hors d’oeuvres — they require minimal ingredients, next to no effort and are by and large a crowd-pleaser.

Keeping a clean workspace and the appropriate handling of various types of food are principles that are emphasized throughout culinary school, but they aren’t just common sense practices. Food safety also has legal and ethical implications if you plan to work in a restaurant or other foodservice setting.

Leslie Lipton had just closed her family law office when she saw a sign — a literal sign announcing ICE’s new campus — and said "to hell with it, I’m gonna' go."

A passion for vegan baking, an Instagram account and a “little bit of hustle” helped this ICE alumna transition from the pastry kitchens of some of Dubai’s most luxurious resorts to a career as a full-time blogger. Now, she's the author of "Vegan Baking Made Simple."