dICEd Blog Listing

Whether you’re a seasoned chef or a novice cook, chances are, you have an arsenal of cookbooks. But between the number of chefs writing tomes — and the number of cuisines out there — wading through...

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...

Chocolate Chip Cookies with Smoked Butter Chef Penny Stankiewicz gets fancy with her chocolate chip cookie recipe by pulling out her smoking gun. Mexican Wedding Cookies Chef Norma Salazar shares tips...

Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil — and be aware of the temperature of the pan. “If the pan is only medium, it’s going to...

Culinary books make great gifts for anyone with similar food-centric sensibilities, even for those who love to eat but not necessarily to cook. Who doesn’t love to admire alluring photographs of...

After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason...

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...

A mainstay among cultures worldwide, grains account for about 80% of the world’s calories. Types of grains that are commonly consumed include amaranth, barley, buckwheat, corn, millet, oats, quinoa...

Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans...

Our menu of cooking, baking, health-supportive cooking and wine classes for July and August is available for registration online at recreational.ice.edu, featuring some of our most popular classes...

Grilling is best suited to tender cuts of beef, such as filet mignon or ribeye, which take a shorter amount of time to cook and have less risk of drying out. These tend to be more expensive, so it's...

"Making pasta is not as difficult as people think," Chef Frank assures. He uses Italian 00 flour for silkiness and wild nettles for green pasta dough with a taste like tangy spinach. Chef Frank...