dICEd Blog Listing

Could chefs lead the charge in the effort to save our planet? Chef Alex Atala certainly thinks so. The Brazilian chef’s commitment to his native cuisine goes beyond cooking delicious food and is well...

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have...

Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly...

The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard...

The United Nations Environment Programme “waste facts” include: In the United States, 30-40% of the food supply is wasted, equating to more than 20 pounds of food per person per month. Nationally...

I’m not going to join a gym or stop eating cookies. I will definitely not be cutting back on my red wine and red meat. Instead, for my 2017 resolution, I will spend the entire 31 days of January...

Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the...

JB: To say the least, when first introduced to the concept of a computer creating their meal, it isn’t uncommon for people to be skeptical. The fear, confusion and excitement all hinges on one...

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After hours of cooking, it's great to take a few minutes to enjoy the delicious results of our hard work, but the time we spend tasting is about more than that. Tasting gives us a chance to critique...

After poking and prodding around for a bit I realized something — it turns out it's not so scary after all. Hydrocolloids need a better publicist or an image consultant at the very least. They don't...

Last night, one of ICE’s resident experts, Chef Instructor Chris Gesualdi, taught a class on how to use hydrocolloids, or gums, in the kitchen. In this hands-on class, Chef Chris taught alumni and...