Explore All | Institute of Culinary Education

Explore All

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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

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

Behind the Scenes with Luisa Caicedo

Meat cones in a Madrid market.

The Best Thing ICE Chef-Instructors Ate This Summer

A basket of poblano peppers.

How to Make Dill Pickle Fermented Hot Sauce

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina

Alumni Spotlight: Adriano Piazza

A plate of cheese-stuffed naan.

Chef Ravi’s Cheesy Naan

Corn bread with pickled okra.

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.

Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

Chef Markus Glocker

Business of Food/Wine

Five Takeaways from Chef Markus Glocker

a jar of fermented cherry syrup

Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Mark Vetri and Andrew Friedman

Chef Marc Vetri Attributes His Success to Risk