Result (2071)
Harissa-spiced deviled eggs
Videos

Putting the Devil in Deviled Egg

A chef expediting in the kitchen.
Business of Food/Wine

Understanding Restaurant Food Safety

Chef Leslie Lipton
Alumni

From Immigration Lawyer to Private Sailboat Chef: Meet ICE Alumna Leslie Lipton

Pastry Chef Saloni Mehta smiles
Alumni

ICE Alumna and Former Dubai Pastry Chef Saloni Mehta Launches Her First Book

Date bark covered in chocolate on a white plate
Recipes

Pumpkin Spice Date Bark Recipe

Rex Quizon is the chef and owner of Sisig in Los Angeles
Videos

Alumni Spotlight: Rex Quizon

ICE alumna Katie Elliot holds a whisk and smiles
Culinary Arts

Meet ICE Alumna Katie Elliott, Private Chef and Content Creator

ICE LA's Instructor of Restaurant & Culinary Management Trinh Dang
Alumni

Meet ICE LA Instructor Trinh Dang

A plate of crostini.
Recipes

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

Concord grape ice cream topped with peanut butter sauce in a pink bowl
Recipes

An Elevated Ice Cream Recipe that Screams Childhood

A hand scoops cheesy pommes aligot from a pot.
Culinary Arts

Fundamentals of Cheese: French Cheeses with Culinary Applications

Pastry Chef Richard Kennedy smiles in the ICE hallway
Alumni

Meet Richard Kennedy, ICE New York’s Lead Chef-Instructor of Pastry & Baking Arts

Chef Luisa Caicedo's headshot
Videos

Behind the Scenes with Luisa Caicedo

Meat cones in a Madrid market.
Culinary Arts

The Best Thing ICE Chef-Instructors Ate This Summer

A basket of poblano peppers.
Recipes

How to Make Dill Pickle Fermented Hot Sauce

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina
Videos

Alumni Spotlight: Adriano Piazza

A plate of cheese-stuffed naan.
Recipes

Chef Ravi’s Cheesy Naan

Corn bread with pickled okra.
Recipes

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.
Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

Chef Markus Glocker
Business of Food/Wine

Five Takeaways from Chef Markus Glocker

a jar of fermented cherry syrup
Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

A server holding a menu
Business of Food/Wine

How to Start a Career in Hospitality