Years ago, Chef Jürgen told one of his family members that he wanted corn on the cob at the Thanksgiving table, but was swiftly reminded that corn isn’t in season during the month of November. So, as...
Rosh Hashanah, known as the Jewish New Year, is upon us. It literally means “head of the year,” and it’s a time when people of Jewish faith celebrate the creation of the world and welcome good luck...
Firstly, let's identify what flour is. It’s amazing to me how many people have no idea where flour comes from or how it’s made. Types of Wheat There are six classes of wheat — within which are around...
Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for...
Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of...
Homemade bread typically only has flour, water, salt and yeast, and I love knowing exactly what is in my baked goods. If you can’t find yeast, try working on a sourdough starter! Once the smell of...
The traditionally braided bread is symbolic in Jewish culture, often consumed on Fridays for Shabbat. It's among the decorated breads covered in our Pastry & Baking Arts program as well as the Artisan...
Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
In 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in...
