For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking

The group traveled from south to north, eating and sampling as the cuisine changes with the landscape. With trips and tours of museums, cities, towns and landmarks as well as hands-on culinary

The process of making molded chocolates is fairly simple in theory: temper chocolate, fill shell of mold, prepare filling, fill molds, temper chocolate, cap molds and unmold. It's the temperature and

Many of today’s most notable chefs are writing cookbooks, often with the help of a good food writer. In addition to his work for publications such as The New York Times, Men’s Vogue, Gourmet, Saveur

A few years back, when I was working at Eleven Madison Park, I found myself fascinated with the canelé de Bordeaux (a.k.a. cannelé bordelais), a wonderfully unique cake with a rich custardy interior

Along with the cocktails and Champagne, one of the best things about New Year’s celebrations is the finger food. Revelers munch on a plethora of canapés and hors d’oeuvres well into the wee hours of

While the outer-borough that I call home has its fair share of notable butcher shops, I seem to have fallen in with a vegetarian crowd, much to the dismay of my Wyoming-based younger brother and his

I’ve made a serious habit of using a plastic apron over my already-adorable chef uniform just to try and keep my whites semi-white through these lessons on chocolate. We are learning how to temper

It began with a charitable deed. At a recent American Institute of Wine and Food (AIWF) fundraiser, I successfully bid on a silent auction lot titled “Truffle Quest.” The evening was generously

Kevin Nurse graduated from ICE’s Culinary Arts Program in 2008. What makes Kevin's story so captivating is his passion for life, family, and food. Kevin triumphed over remarkable odds with his own

New York is known for its plethora of world-renowned fine dining establishments, but some of the best food in the five boroughs can be found on wheels. Street food is an integral part of living in

These classic gingersnaps are one of the first recipes students make when they start the Pastry & Baking Arts curriculum, designed by the ICE Director of Pastry & Baking Arts and respected cookbook