Explore All | Institute of Culinary Education

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mushroom varieties on a marble table

Mushroom FAQs (Including "Are Mushrooms Good For You?")

Michael Laiskonis' Mont Blanc Dessert

A Modern Mont Blanc

a bowl of chapulines

The History of Chapulines

Chef Peter Martinez on Hell's Kitchen

This ICE Alum Competed on Gordon Ramsay's "Hell's Kitchen"

rice cakes in a Korean dish photo by Grace Lee

Rice Cakes in Korean Cuisine

fortune cookies

How Fortune Cookies Came to Be

From French Laundry Externship to Executive Chef

vessels of cocoa powder

Pastry & Baking Arts

Cocoa: The Forgotten Ingredient

dark chocolate nut butter cups

Healthy-ish Valentine's Day Treats

Short ribs

Sous Vide Grilled Short Ribs

chef and restaurateur Susan Feniger speaking at ICE

Business of Food/Wine

Public Speaking for Restaurant Professionals

taffy in Pastry & Baking Arts class

Pastry & Baking Arts

How to Make Saltwater Taffy

Chef Marcus Samuelsson outside of his restaurant Red Rooster. Photo by Angela Bankhead, MSG

Black Chefs Making History

Chef Palak Patel teaching a virtual cooking event at ICE

February Plans for Food Fans

Amy Baer Robinson

From NYC Film Composer to Culinary Entrepreneur

coopered barrels

The Art of the Cooper

a wheel of various flours

Types of Flour

Delmonico's

Restaurants That Changed America

infra red cooking charred cabbage

Infrared Cooking 101

Wonjei Hwang

A Management Grad Brewing Success in the Coffee Industry

Chef Alan Kang

Meet Chef-Instructor Alan Kang

Brandon Kaufman serving food

An ICE Alum's Career in Sustainable Seafood

Charles Taylor making pastries with classmates

From Passionate Athlete to Pastry Cook in France

crab chowder

Chef Frank's Crab Chowder