Explore All | Institute of Culinary Education

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ICE Chef Missy Smith-Chapman and a student smooth a cake in class

How ICE Chefs Balance Being Chefs and Moms

Bottles of wine on a shelf.

Business of Food/Wine

All About Aging Wine

A chef cooks with a pan on fire

What is Flambé?

Chef Jürgen's brownies.

Chef Jürgen’s Favorite Brownies

Steak searing in a pan.

How to Dry-Age Meat at Home

Chef Mashama Bailey at the 2022 James Beard Awards.

Meet the Speaker: Mashama Bailey

Orecchiette with Broccoli Rabe & Sausage

Orecchiette with Broccoli Rabe Recipe

ICE Alumna Gabi Chappel is a “Next Level Chef”

Meet the Speaker: Chef Evan Funke

$A decorated wedding cake with sugar flowers$

All About Cake Math

Loaded Sweet Potato with Fermented Pomegranate Ginger Salsa & Whipped Tahini

Loaded Sweet Potato with Fermented Pomegranate Ginger Salsa & Whipped Tahini

Chef Esther Choi speaking at ICE NY Commencement.

ICE Grad Esther Choi Hosts New Chef Competition Show

A pot of cheese fondue.

How to Make Cheese Fondue

Chefs working in a kitchen.

New York Times Best Restaurants 2024 Sees ICE Alumni Thriving

Blackberry basil salad on a plate.

Plant-Based Culinary Arts

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

Women chefs on the line.

ICE’s Women Chef-Instructors Reflect on Their Time in the Industry

Noodles in a dashi broth in a black bowl

How Dashi Led to the Discovery of MSG

Chef Missy Smith-Chapman in the kitchen.

ICE Women Chef-Instructors Out of the Office

An open cookbook on a kitchen counter.

Cookbooks Written by Female Chefs

Graduates at the ICE LA 2023 commencement ceremony throw their toques in the air in celebration

ICE Launches New Scholarships

Korean-Style Braised Daikon with Mizuna, Kale, Radish Salad

Three Techniques to Try with Radishes

A bowl of soy sauce.

Types of Soy Sauce

Mashama Bailey at the James Beard Awards.

ICE Alumnae Who Inspire