Culinary Arts

While many of us live for Thanksgiving leftover recipes, some of us—after a few days of turkey and stuffing on repeat — need something new on the menu. That’s where culinary creativity comes in. The

Thanksgiving is just around the corner. (How can it be?) If you’re not as prepared as you’d hoped — and if the thought of cooking an entire turkey makes your head spin — you’ve come to the right place

When you think about it, cheese has a lot of spooky sensibilities going for it. “Cheese is milk’s leap toward immortality” — a quote from American poet John Updike — more eloquently expresses an idea

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

When different flavors come together harmoniously in a dish as a perfect pairing, it can be a thrilling culinary sensation, but one that may be difficult to describe. Peanut butter and grape jelly

Students at the Institute of Culinary Education have access to a hydroponic garden, where many varieties of herbs may be snipped directly for maximum freshness. “Herbs belong everywhere,” Chef

When a musician gets off the stage after belting out tunes for two hours, one of the biggest things on their mind is food, according to Sandra Gajovsky, the Institute of Culinary Education graduate

Fresh cheeses go through only minimal transformation from milk to cheese, and experience little to no aging, leaving them with a high moisture content compared to other kinds of cheese. Mostly milky

Plenty of classic cookbooks contain wisdom that even tenured chefs still rely on. “I think the thing that makes classic cookbooks classic is they are both trend-proof and bullet-proof,” says ICE Los

Firm or hard cheeses are often grouped together for the sake of simplicity, and typically have a couple of major characteristics in common, even among diverse types of cheese. First, most hard cheeses

What is flambé? Meaning “flamed” in French, flambé is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces

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, specific temperature