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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

Chef Palak Patel on How to Cook Potatoes

Jun. 23, 2021

Institute of Culinary Education featured in Epicurious

$167 vs $19 Banh Mi: Pro Chef & Home Cook Swap Ingredients

Jun. 22, 2021

Cookware Recommendations from an ICE Chef

Jun. 16, 2021

Director of Culinary Operations' Top Tips for Marinating

Jun. 16, 2021

Baking Powder Substitutes Explained by Chef Tracy Wilk

Jun. 14, 2021

Chef Ann Ziata Shares Tips for Making Ceviche

Jun. 14, 2021

The New York Times featured Institute of Culinary Education in article

Interest in ICE Rises Along with Pandemic-Driven Baking

Jun. 12, 2021

Chef Jason Hawk on How to Cook Spaghetti Squash

Jun. 9, 2021

Chef Susan Greeley Shares an Overview of Alternative Seafood

Jun. 9, 2021

ICE Chef Shares Heart-Healthy Foods

Jun. 8, 2021

Institute of Culinary Education featured in Epicurious

$265 vs $18 Spaghetti & Meatballs: Pro Chef & Home Cook Swap Ingredients

May. 31, 2021

TODAY online featured institute of Culinary Education in an article

Chef Barb Rich Explains Everything You Need to Know About Halloumi

May. 27, 2021