In a recent video with Epicurious, ICE's Director of Pastry Research & Development Jürgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled

Because of this, dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space

Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue

Looking through recipes like Chef Penny Stankiewicz’s Ultimate Birthday Cake or her Peanut Butter & Jelly Cake, I uncovered a flaw in my plan. I don’t want to bake that much cake. It would be a lot of

It’s March, and while the weather is hinting towards warmer days ahead, the Union Square Greenmarket in New York City is still displaying winter’s produce. One ingredient still in abundance is the

ICE evolved from a predecessor school named Peter Kump’s New York Cooking School, which was founded in 1975. Over the years, ICE has continued to grow and evolve into the institution it is today. One

Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different

The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it

To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from

Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some