In a partnership video with Zwilling USA, ICE’s Assistant Director of Education Barbara Rich shows the difference between a sauté pan and a sautoir pan while using two methods to cook chicken.

Chinese cuisine has seen noodles as a staple in its culinary history for thousands of years.

One of the basic fundamentals of the Culinary Arts program at ICE is egg cookery. Here, alumna Melissa Lamothe tells the trials and tribulations of her experience with the humble yet mighty egg.

I’ll admit that even as a pastry chef, sometimes the last thing I’m looking for in a “last course” is something sweet. While I think it’s important to always save room for dessert, I’m often swayed by the alternative of a composed cheese course. At the very least, I may even squeeze the cheese in before dessert!

Chef Omar Tate attained national prominence with his deeply personal Honeysuckle pop-up dinners.

Growing up in a Filipino-Italian family full of chefs meant ICE Los Angeles graduate Chef Jessica Alferos' world revolved around food.

As one who grew up in a northern American state, most of my life I thought of the word "barbecue" as a noun, one that necessarily meant a backyard gathering that likely involved a grill — i.e. “having a barbecue.”

Recently, we delved into spring alliums in our monthly series with GrowNYC, a partnership that highlights seasonal produce from New York's Union Square Greenmarket in creative recipes from ICE chefs.

Here at ICE, we talk a lot about food, much of which is highly debatable.