| Institute of Culinary Education

Result (2059)

A bowl of tofu and bok choy

Plant-Based Culinary Arts

A Guide to Culinary School for Vegetarians

Pumpkin gnocchi with brown butter and sage

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

Cindy Gilbert at the Institute of Culinary Education

ICE Alum Cindy Gilbert Leads the Test Kitchen at McCormick Spices

Chefs working on the line at a restaurant.

Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen

A sugar skull decorated with blue, yellow, red and black icing

Calaveras (Sugar Skulls) for Día De Los Muertos

Browned cauliflower and miso-sesame sauce on a white plate

Miso-Sesame Roasted Cauliflower

Slices of a purple and orange and white and yellow roulade cake with buttercream pumpkins, ghosts and sprinkles on a white plate

Pastry & Baking Arts

Ghoul Log Halloween Roulade Cake

A fermented beet grazing board on a wooden plate

How to Make a Beet & Goat Cheese Grazing Board

Harissa-spiced deviled eggs

Putting the Devil in Deviled Egg

A chef expediting in the kitchen.

Business of Food/Wine

Understanding Restaurant Food Safety

Chef Leslie Lipton

From Immigration Lawyer to Private Sailboat Chef: Meet ICE Alumna Leslie Lipton

Pastry Chef Saloni Mehta smiles

ICE Alumna and Former Dubai Pastry Chef Saloni Mehta Launches Her First Book

Date bark covered in chocolate on a white plate

Pumpkin Spice Date Bark Recipe

Rex Quizon is the chef and owner of Sisig in Los Angeles

Alumni Spotlight: Rex Quizon

ICE alumna Katie Elliot holds a whisk and smiles

Meet ICE Alumna Katie Elliott, Private Chef and Content Creator

ICE LA's Instructor of Restaurant & Culinary Management Trinh Dang

Meet ICE LA Instructor Trinh Dang

A plate of crostini.

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

Concord grape ice cream topped with peanut butter sauce in a pink bowl

An Elevated Ice Cream Recipe that Screams Childhood

A hand scoops cheesy pommes aligot from a pot.

Fundamentals of Cheese: French Cheeses with Culinary Applications

Meet Richard Kennedy, ICE New York’s Lead Chef-Instructor of Pastry & Baking Arts

Behind the Scenes with Luisa Caicedo

Meat cones in a Madrid market.

The Best Thing ICE Chef-Instructors Ate This Summer