Chef Emilie Berner, Chef-Instructor and designer of ICE's Online Plant-Based Culinary Arts & Food Operations program, comes to ICE with over a decade of experience combining nutrition and wellness with community education.

Making a batch of Swiss meringue buttercream is deceptively simple. Just ask ICE Los Angeles' Chef-Instructor (and resident piping queen) Carrie Smith.

Juneteenth commemorates the end of slavery in the United States. We spoke with Institute of Culinary Education Chef-Instructors about what the holiday means to them, and why barbecue plays a central role in Juneteenth celebrations.

It's Father's Day, and being a parent in the hospitality industry can certainly be challenging given the level of commitment required for the job.

Social media has been seeing a surge of Basque-style cheesecakes far and wide.

While in Los Angeles last month, Andrew had time for just one pod interview.

The Institute of Culinary Education (ICE) celebrates the accomplishments of the 2023 graduating class at its commencement ceremonies at the New York City and Los Angeles campuses.

If your familiarity with paprika is limited to its use as a garnish for deviled eggs, then it’s time you got to know this versatile spice and its many varieties.

In an episode of Epicurious' Pro Chef vs. Home Cook, Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares her recipe for Sicilian pistachio and calamansi jelly doughnuts.