Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Los Angeles Campus President

Chef Frank demonstrates how to prepare a flavorful baked potato with crispy skin (and a bed of cheese). He uses a German butterball potato for dryness, fluffiness and a little bit of waxiness

{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/GCWoX3VYtoU.jpg?itok=plpP_pHM","video_url":"https://youtu.be/GCWoX3VYtoU","settings":{"responsive"

Temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs, two of the most common baking ingredients. Chef Kathryn demonstrates how to turn a

José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature

This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of

Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich

Chef Rory Macdonald tops his mini cheesecakes with a glaze combining cherry puree and balsamic. The flavors marry beautifully and he adds a touch of creativity and ingenuity with his slinky-like spun

The hydrating beverage is a flavorful way to incorporate more water into one's diet and balsamic offers a sweet alternative to sugar. Use sparkling water for an effervescent nonalcoholic drink or

Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video

Chef Tim gained experience throughout 12 years at The French Laundry before working abroad in Europe, Lebanon and South Korea. He represented the U.S. in the international Bocuse d'Or competition in

Here, the chef and restaurateur shares three distinctions of the food she serves and her daily goal. Read more about her culinary career and restaurant management advice from the August Meet the