dICEd Blog Listing

The basic recipe — dates, opened and pitted, covered with nut butter and chocolate — went viral. The recipe is deceptively easy and healthy, and, as many home cooks on social media will tell you, it's...

Concord grapes can be hard to find fresh, as they have a short season starting in September and ending in early October. Look for them at the farmers' market or in specialty food stores, and you’ll be...

As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a...

Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...

With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side...

After a family trip to an orchard in New York’s Hudson Valley, ICE New York’s Lead Chef & Operations Manager, Joshua Resnick, found his cup runneth over with apples. So he did what any good chef would...

Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the...

Kombucha is an effervescent tea elixir that boasts a dynamic probiotic profile, which explains why grocery store refrigerators are lined up with endless varieties of colorful bottles. Here’s a...

Chef Rowse’s interpretation of this classic dish incorporates elements of a gratin. Traditionally calling for starchy potatoes such as russets, Chef Rowse uses fingerling potatoes to add more texture...

At the beginning of August, huge wildfires burned over swaths of land in the western part of the island of Maui. The fires, which were especially destructive in the coastal town of Lahaina and the...

One of the things Culinary Arts students are taught at ICE is how to make hand-pulled mozzarella from scratch. The milky, soft, stretched-curd cheese from Campania is best when super fresh, ideally...

The two key ingredients in question are unpasteurized vinegar and raw honey. Both have indefinite lifespans and are found in many home pantries. Mixing them together creates a final result that is...