Culinary Arts | Institute of Culinary Education

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sole meuniere

The Complexity of Simple Cooking

Chef Charcutier Arthur Dehaine

Chef Charcutier Arthur Dehaine Reimagines Tradition

Edible flowers in the hydroponic farm at the Institute of Culinary Education.

How to Serve Four Edible Flowers and Herbs

Sarah Copeland is a cookbook author.

Five Spring Cookbooks by ICE Alumni

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Olive and eucalyptus gelato at Dessert Bar in New York City.

The Science Behind Smell and Taste

Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians

Ethyn Leong takes notes on the fermentation project.

Fermentation Experimentation: Principles Behind Fermentation

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.

Why Should We Eat Whole Foods?

A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.

Say Ciao to Pinsa

Tomatoes overflow from a bin.

Health-Supportive Culinary Arts is Coming to Los Angeles

Students learn to taste olive oil at ICE Los Angeles.

The Golden State’s Liquid Gold

Chef Barry demonstrates pro plating with holiday food.

Pro Plating Tips for Holiday Hosting

A turkey rests after cooking.

Thanksgiving 2018: Pro Advice from ICE

Dee Gomez is studying culinary arts at ICE's Los Angeles campus.

It’s the Small Moments That Have the Most Impact

A platter of jamon iberico is served.

Spain’s Prized Ham: Jamón Ibérico

APL Restaurant specializes in steak in Los Angeles.

A Prime Time for Dry Aging

Binchōtan charcoal provides chefs with a stable, high heat source.

Cooking with Charcoal

Mashed potatoes are served with salt on the side.

Salt and Pepper

A person reads a recipe.

Back to School with the Latest Cookbooks by ICE Alumni