Dean of Wine Studies Scott Carney evaluates flavor combinations with the Spanish fortified wine while judging a national StarChefs competition with chefs, sommeliers and many courses.

Before the pandemic, hotel restaurants were attracting celebrity chefs, restaurant groups were investing in properties and hotel groups relied on destination dining. A year into social distancing and contactless service, the food-driven accommodations trend continues.

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to treat your mother to — or make for yourself.

Two interests merge in the ICE Chocolate Lab as we explore the similarities and the differences in approaches to roasting coffee and cacao beans.

In 2019, we explored chickpea flour, rice flour, almond flour and buckwheat flour at ICE. We work with many alternative flours and our readers have requested more information on oat flour, quinoa flour, coconut flour and cassava flour.

The growing interest in the impact of food on disease and its role in the prevention or treatment of disease is being celebrated by the medical field and the culinary arts, and we as physicians are thrilled to be collaborating with a group of phenomenal chefs over the next couple of months to explore how the medical science of food, nutrition, and the art and science of cooking intersect.

Joy Cho describes how she's experienced Korean ingredients and dishes in a new way as a pastry professional.

Fish is more delicate, cooks faster and doesn’t forgive overhandling. But with the right approach, it’s one of the most rewarding things you can put on the grill. At The Institute of Culinary Education’s LA campus President and Chef, Lachlan Sands, shares how to get it right (and avoid the classic mistakes).

The vision for With Warm Welcome has been to amplify and humanize Asian American chefs, restaurateurs and founders by producing podcasts, programming experiential events and creating meaningful collaborations.

ICE alumni diversify restaurant, bakery and private chef revenue with retail products from pasta sauce to spice blends to frozen cookies.