Working as a restaurant chef requires teamwork, discipline and a cool head under pressure. It also requires spending hours on your feet. All of these conditions likely sound familiar to service members.

A great image can cause people to stop endlessly scrolling — and even convince them to try a new restaurant. Are your food photos making this happen?

From crisp carrots and sturdy greens to bright citrus and hearty squash, February’s seasonal produce offers flexibility in the kitchen. Peak ingredients include broccoli, kale, lemons, cabbage and cauliflower.

You found the light. You chose the right angle. You captured texture and movement. Now what?

Even a perfectly composed food photo can feel lifeless. What separates a nice picture from an image that makes you hungry is texture — and often, motion.

Just like people, certain foods photograph better from certain angles — and knowing how to find them is a skill every culinary professional should develop.

You may see more preserved and fermented flavors on restaurant menus this year. That’s according to Michelin Guide inspectors, who recently reported dining trends they expect to emerge in 2026. To explore this trend at home, try this Fermented Pineapple Hibiscus Punch recipe.

On January 21, the James Beard Foundation announced the semifinalists for their Restaurant and Chef Awards. A number of ICE alumni were among them.

Hearing the experiences of online culinary school graduates is a great way to understand what remote learning is like — and if it’s for you.

For many of us, high-end restaurants just aren’t in the budget. Fortunately, there’s restaurant week, a time when food businesses serve prix fixe menus at more affordable prices. This is good news for diners, of course — but what about restaurateurs?