dICEd Blog Listing

What is flambé? Meaning “flamed” in French, flambé is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces...

These indigenous Japanese cattle eventually evolved into the now-famous Wagyu cow breed, renowned for its beautifully-marbled beef steaks. While there were limited uses of dairy products in certain...

Because of this, dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space...

In a recent video with Epicurious, ICE's Director of Pastry Research & Development Jürgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled...

Few chefs have blazed onto the American dining scene with such universal praise as Chef Mashama Bailey. Born in New York City — in the Bronx, specifically — Chef Mashama spent some of her formative...

Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue...

The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard...

A self-described “culinary storyteller and custodian of Italian tradition,” Evan Funke’s name is synonymous with elaborate hand-rolled pasta in the American culinary scene. With four restaurants, two...

Looking through recipes like Chef Penny Stankiewicz’s Ultimate Birthday Cake or her Peanut Butter & Jelly Cake, I uncovered a flaw in my plan. I don’t want to bake that much cake. It would be a lot of...

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — they...

Following in the footsteps of ICE Alumni like Gail Simmons (host, “Top Chef”), Vivian Howard (host, “A Chef’s Life”); Marc Murphy (recurring judge, “Chopped”) and more who have been mainstays in the...

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a...