In our fifth partnership video with Zwilling USA, ICE's Creative Director & Pastry Chef Michael Laiskonis introduces us to the classic and rustic dessert of Southern France: the Clafoutis.

Ham is a bit of a chameleon among proteins: it can be shaved into lacy, melt-in-your-mouth ribbons to serve on a charcuterie board, carved into robust slices for sandwiches or salads, or showcased as a dramatic centerpiece for holiday tables.

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

Yesterday, the Leadership Award winners, Humanitarian of the Year, Lifetime Achievement honoree and the Restaurant and Chef Award nominees for the 2023 James Beard Awards were announced.

Do you love a flaky, delicate croissant? Or a sticky, sweet Danish? Meet your favorite pastry category: viennoiserie.

As most chefs will tell you, getting hired into a professional kitchen takes more than just memorization of culinary terms and sauce recipes. With over 45 years of experience preparing passionate cooks for a career in the field, ICE knows a culinary education must continue beyond our teaching kitchens.

“Custards are any kind of liquid that has been thickened with eggs,” Pastry & Baking Arts Chef-Instructor, Kierin Baldwin says.

For a truly Irish feast this St. Patrick’s Day, opt for Irish cheese.

ICE is thrilled to announce the launch of the Online Plant-Based Culinary Arts & Food Operations program.

Delicate stalks of asparagus start to peek above the ground this time of year, heralding spring and the abundance of produce to follow in the summer months.