A bottle of Tahitian vanilla extract, raw vanilla beans and a small bottle of vanilla extract on a blue background

An Introductory Guide to Vanilla

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

a round loaf of bread

Choosing the Best Flour for Bread Baking: A Comprehensive Guide

Even in a conventional grocery store, you have many options to choose from when it comes to different flours: those that are indicated for different purposes, white and whole wheat, and even those

Slices of a purple and orange and white and yellow roulade cake with buttercream pumpkins, ghosts and sprinkles on a white plate

Ghoul Log Halloween Roulade Cake

The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween. A roulade cake, also known as a Swiss roll or a rolled cake, is typically

Vegan burgers sit on a wooden cutting board

Tips from Vegan Chefs for Grilling Meat Alternatives

Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two

A Sicilian pistachio and calamansi donut sits on a white plate

Chef Penny's Pistachio and Jelly Doughnuts

Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent

Chef Michael's composed cheese course.

How to Approach a Composed Cheese Course

From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the

A red-striped croissant sits on a piece of white parchment paper

Buttery, Flaky, Irresistible: Viennoiserie

Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most

A pizza with cheese, pepperoni, basil and sausage sits in a brown cardboard box

Everyone Loves Pizza Day at ICE

Pizza, whether viewed as a refined classic flatbread or vehicle for meat, cheese and sauce, is a cornerstone of the culinary landscape in the United States. Fittingly, it also serves an important role

A croissant is cut in half on top of a wooden board

A Brief History of the Croissant

To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David. Across

The Broadway cast of The Phantom of the Opera stands next to Chef Jürgen David's 35th anniversary cake

ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary

Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a

A slice of banana bread sits on a white plate on a blue table

A Sweet-and-Savory Quick Bread to Match the Season

Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and

Holiday-themed sugar cookies of various shapes sit on a tray lined with brown parchment paper

Recipe: Foolproof Sugar and Gingerbread Cookies

ICE Los Angeles students, faculty and staff celebrated the holiday season in true culinary school fashion — by baking and decorating lots and LOTS of cookies. The baking bonanza kicked off with a

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