Fall desserts in America tend to be centered around apple and pumpkin-flavored breads, pies, crisps, and cheesecakes. Throw in a molasses or gingerbread cookie and you’ve covered most of the seasonal

On September 25, ICE hosted its first Student Culinary Competition in over five years at the New York City campus. There, three students competed in a live cook-off event in front of a panel of

From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly

Though you might associate “laminated doughs” with croissants, Danishes, and puff pastry, culinary chefs can also use lamination to elevate pasta. When laminating pastry dough, a block of fat becomes

The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of

Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's

We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients

S’mores have been around since 1927, and there’s a reason why this campfire classic has its own day, which falls on August 10. Who can resist a toasted, golden-brown marshmallow, puffed, fluffy and

Basque cheesecakes are enjoying the spotlight on social media right now. Their reach runs the gamut, with flavors ranging from traditional to experimental, including Thai milk tea, espresso-chocolate

It’s July and it's hot. Temperatures were over 90˚F today in New York City, but Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom kept it cool at the greenmarket when demonstrating her recipe

The MAD Foundation, a non-profit organization founded by René Redzepi, the Chef and Owner of world-renowned restaurant Noma, recently hosted a panel discussion questioning if a restaurant can do well

June is Pride Month and if you look around — at least here in New York City — there are pride flags flying high this month. According to the National Museum of American History, this pride symbol was