Made with a few star ingredients — namely potatoes, cheese and butter — pommes aligot is the creamier, cheesier and more decadent sibling of mashed potatoes. This classic French recipe is the epitome of comfort food with an irresistibly gooey, cheesy consistency.

Tied to the year's first new moon, Lunar New Year falls on February 17, with pre-festivities beginning a few days earlier. Celebrations include cleansing the home of any bad luck, getting together with loved ones and sharing lots of good food.

ICE's Director of Culinary Affairs, Chef Herve Malivert, demonstrated how to make this innovative ice cream dish at an event dedicated to modernist techniques.

ICE alum Matteo Lanza-Billetta (Culinary Arts, ’22) landed his dream externship at Osteria Francescana, ranked number one by World's 50 Best in 2016 and 2018, where he even made a standout dish for chef Massimo Bottura.

A new year is upon us. It's a time for reflection, and also a time to look forward and set goals.

Do you think you have what it takes to beat the chef? In a competition show-style battle royale, Chef-Instructor Joshua Resnick and Culinary Arts student Parker Elliott went head-to-head to find out.

Katie Flannery shares how her family business produces top-notch, dry-aged beef products for celebrity chefs and home cooks alike.

Food stories are universal, and here at ICE we want to share those stories, along with our knowledge and expertise, directly with you.

New York Times restaurant critic Pete Wells deemed these restaurants by ICE alumni to be among the best in New York last year.

Start your new year off with some flair — learn how to saber open a bottle of Champagne from ICE Los Angeles Campus President Lachlan Sands.