dICEd Blog Listing

So why would a self-proclaimed “avid home baker” and bread lover never make bread? That’s right, this baker—who has laughed in the face of the French macaron and homemade puff pastry—has run away from...

It was the experience of working with bread, back when I was an art student, that unexpectedly pulled me into a life of professional cooking. At some point during those early days there was a critical...

Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...

It's been about a week and a half since we have started this mod and although it's been hectic, it’s been tons of fun. Sure, there’s a lot more to do than normal and it’s a little more tense in the...

Launching ICE's new Techniques & Art of Professional Bread Baking program this spring, Chef Sim Cass explained to his students that creating bread is alchemy: the seemingly miraculous transformation...

With the 2012 release of the 720-page Mastering the Art of Southern Cooking, these dynamic chefs have yet again demonstrated their expertise, publishing the most comprehensive text on the region's...

In the 1990s, New York was far from the bountiful paradise of bakeries that we find today. When Amy's Bread opened in Hell's Kitchen, it was a pioneering force in a bread wasteland, a powerhouse...

The halls of ICE have smelled like bread all week long with Chef Ciril Hitz of Breadhitz here teaching an artisan bread class. This 3-day hands-on workshop was part of our Center for Advanced Pastry...

Like many people, I am afraid to bake. I can cook — not perfectly, but well enough to feed myself, and with enough confidence to occasionally feed other people. Baking, though, has never been my forte...

In recent years, the food world has started paying close attention to sustainable, local, artisanal products as well as the impact of their food choices on the world around them. Aviv Fried certainly...

Spread with just a touch of butter (or perhaps, more than a touch), it's hard to beat the tender crumb of a perfect biscuit. We love this simple recipe from the ICE Pastry & Baking Arts curriculum and...

He is the owner and baker of the acclaimed Bread Alone Bakery in New York’s Catskill Mountains. His amazing breads are also available at the Union Square Greenmarket. In addition to being a...