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Jars of honey

A Chef's Insight: Honey

Jars of watermelon juice by a watermelon slice

Watermelon Juice May Reduce Muscle Soreness

Wolfgang Puck speaks to ICE graduates in Los Angeles.

Wolfgang Puck Inspires First Los Angeles Campus Graduates

Venetian rainbow cookies are served on cookie day in ICE's Pastry & Baking Arts program.

How to Make Venetian Rainbow Cookies

Matthew Leung is a commis at The French Laundry.

ICE Alumni in California's 2019 Michelin Guide

Bourbon Salted Caramel Brownies

Pastry & Baking Arts

Chef Elisa's Bourbon Brownie Recipe

A French omelet garnished with fresh herbs.

Chef Barb's Earthy French Omelet Recipe

Arame and other common sea vegetables.

How to Use Seaweed in Your Cooking (Not Just for Sushi)

Kelvin Fernandez is a chef in New York City.

Meet Chef Kelvin Fernandez

Chef Frank turns simple spaghetti pro with three meats and sauce and pasta from scratch.

How to Chef-ify Spaghetti and Meatballs

Spices are organized in bowls.

Five Guidelines for Sourcing and Storing Spices

ICE alum Angelica Chavez changed career paths to work in baking.

Pastry & Baking Arts

Third Career Path's the Charm

blackened salmon with kale Caesar

Chef Phil's Summer Salmon Recipe

sole meuniere

The Complexity of Simple Cooking

Chef Charcutier Arthur Dehaine

Chef Charcutier Arthur Dehaine Reimagines Tradition

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.

Business of Food/Wine

Partnering with Purveyors

ICE graduates toss their toques at the 2019 commencement.

2019 Commencement Celebrates Community

Edible flowers in the hydroponic farm at the Institute of Culinary Education.

How to Serve Four Edible Flowers and Herbs

A blurred view of a kitchen

Sobriety in the Kitchen

Chef Penny's babka French toast with maple-soaked bananas.

Chef Penny's Babka French Toast

Sarah Copeland is a cookbook author.

Five Spring Cookbooks by ICE Alumni

Chef Mashama Bailey won the 2019 James Beard Award for Best Chef: Southeast.

Mashama Bailey is the Best Chef in the Southeast

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane