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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

TODAY online featured institute of Culinary Education in an article

Chef Susan Greeley Shares Substitution Ideas for Dealing with Grocery Shortages

Jan. 20, 2022

Huff Post featured Institute of Culinary Education in an article

Director of Culinary Affairs on the Importance of Salt in Cooking

Jan. 20, 2022

SHAPE featured Institute of Culinary Education in an article

ICE Chef Explains the Health Benefits of Apple Cider Vinegar

Jan. 14, 2022

NBC featured Institute of Culinary Education in an article

The Best Ice Cream Scoops According to an ICE Chef

Jan. 12, 2022

Chef Stephen Chavez on How to Properly Grease a Cake Pan

Jan. 11, 2022

Wax Paper vs. Parchment Paper Explained by Chef Kathryn Gordon

Jan. 7, 2022

Institute of Culinary Education featured in Real Simple

How to Pick & Store Oranges According to an ICE Chef

Jan. 6, 2022

Chef Susan Greeley Identifies the Best Anti-Inflammatory Foods

Jan. 4, 2022

Huff Post featured Institute of Culinary Education in an article

Director of Nutrition Comments on Top Food Trends of 2021

Dec. 28, 2021

Huff Post featured Institute of Culinary Education in an article

ICE Chef Describes How to Work with Ruby Chocolate

Dec. 23, 2021

The New York Times featured Institute of Culinary Education in article

4 ICE Alumni Honored in New York’s Top 10 New Restaurants of 2021

Dec. 22, 2021

TODAY online featured institute of Culinary Education in an article

Chef Kathryn Gordon's Tricks for Making Holiday Bark

Dec. 22, 2021