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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

How to Choose the Best Cookware for Your Registry

May. 31, 2022

The Importance of Mise En Place According to Two ICE Chefs

May. 27, 2022

Director of Pastry Research & Development Explains How to Make Ganache

May. 20, 2022

Get the Lowdown on Jicama from an ICE Chef

May. 20, 2022

Wine Enthusiast featured Institute of Culinary Education in an article

BYO Etiquette Tips from ICE's Dean of Restaurant & Hospitality Management

May. 17, 2022

The Washington Post featured Institute of Culinary Education in an article

A Guide to Freezing Cake from Chef Penny Stankiewicz

May. 13, 2022

SHAPE featured Institute of Culinary Education in an article

How to Bake with Monk Fruit Sweetener from Chef Susan Greeley

May. 12, 2022

How to Homemade Ice Cream According to Chef Stephen Chavez

May. 3, 2022

Tips for French Toast from Chef Kierin Baldwin

May. 2, 2022

Director of Pastry Research & Development Explains How to Melt Chocolate Properly

Apr. 29, 2022

Wine Enthusiast featured Institute of Culinary Education in an article

Director of Spirits Education Explains the Role of Olives in Martinis

Apr. 20, 2022

Cast-Iron vs. Carbon Steel Pans: The Difference Explained by an ICE Chef

Apr. 19, 2022