News & Media

An ICE Chef plates a dish of lobster and saffron

Chef Amanda Freitag coaches a Culinary Voice Scholarship contestant on how to make an omelette, filmed with ABC's The Chew and the Institute of Culinary Education

An ICE student practices plating beautiful desserts

Institute of Culinary Education featured on Men's Journal

Dean of Wine Studies Shares an Overview of Orange Wine

Mar. 26, 2021

SHAPE featured Institute of Culinary Education in an article

Director of Nutrition Explains the Benefits of Maca

Mar. 24, 2021

Director of Nutrition Defines Plant-Based Meats

Mar. 22, 2021

ICE Chef Explains the Benefits of Different Adaptogens Added to Coffee

Mar. 21, 2021

Institute of Culinary Education featured in Real Simple

Chef Abbie Gellman on How Fridge Organization Can Reduce Food Waste

Mar. 19, 2021

TODAY online featured institute of Culinary Education in an article

Director of Culinary Operations Explains Commonly Confused Cooking Terms

Mar. 19, 2021

TODAY online featured institute of Culinary Education in an article

Chef Tracy Wilk Weighs in on Non-Stick Pans

Mar. 18, 2021

Institute of Culinary Education featured in Epicurious

$162 vs $15 Chicken Wings: Pro Chef & Home Cook Swap Ingredients

Mar. 17, 2021

Forbes featured Institute of Culinary Education in an article

ICE Chef Suggests a Recipe and Tips for Celebrating Passover Virtually

Mar. 13, 2021

The Washington Post featured Institute of Culinary Education in an article

Chef Adrienne Cheatham Explains the Importance of Preheating Your Pan

Mar. 8, 2021

Chef Palak Patel Shares a Variety of Heavy Cream Substitutes

Mar. 4, 2021

Forbes featured Institute of Culinary Education in an article

Dean of Wine Studies Recommends Wine for Spring

Mar. 1, 2021