Among its many lessons, 2020 taught us to come together while physically apart. When both of our campuses closed in response to the pandemic, we had the opportunity to host more than 50 guest chefs and industry experts via Instagram Live, Facebook Live, YouTube Live, and Zoom classes, meetings and webinars.

Epicurious' 4 Levels series showcases a novice, advanced and professional cook preparing a classic dish with differing approaches. In the latest episode, Culinary Arts Chef-Instructor King Phojanakong shares his pro version of pad Thai wrapped in an omelet and topped with a deep-fried jumbo prawn.

Whether you’re looking for a moving, personal tale about one of the country’s most celebrated restaurants or a deep dive into the history of the world’s most expensive spice, the newest crop of books written by ICE graduates is bound to satisfy.

In Filipino culture, noodles are more than just comfort food — they’re a symbol of long life, prosperity and celebration.

Miso’s unique umami and the concentrated intensity of caramelized onions take this seven-ingredient dish to new flavor heights.

Sole Véronique was the first classic dish I prepared in culinary school at Westminster Kingsway College. The original recipe was developed by the iconic French chef and culinary educator Auguste Escoffier.

We are often asked to convert grams to tablespoons in our professional chefs' recipes, but there is a reason why culinary and pastry professionals measure by weight: precision. Here, Chef Jeff Yoskowitz demonstrates weight vs volume baking measurements and shares the added benefits of using a kitchen scale.

In 2008, 24-year-old Chef Magnus Nilsson took the helm of a 24-seat restaurant called Fäviken in Sweden. By 2012, his 30-course menu earned the remote restaurant a spot on the World’s 50 Best list and in 2016 it gained two Michelin stars. Chef Magnus was featured on Netflix’s “Chef’s Table” and “Mind of a Chef” before closing the restaurant in late 2019 and joining Chef Rene Redzepi’s MAD foundation.

The creaming method is used in nearly "everything you want to bake," says ICE Pastry & Baking Arts Chef-Instructor Kathryn Gordon. With holiday cookie season upon us, now’s the perfect time to familiarize yourself with the science behind this foundational technique — one that yields lighter, fluffier, and more tender baked goods.