dICEd Blog Listing

Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's...

To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from...

When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into...

Chef Saloni Mehta always knew that baking was in her future. The chef, who spent her formative years in India and Oman, had always loved to cook and bake. After graduating with a bachelor's degree in...

Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however...

Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two...

This month, Plant-Based Culinary Arts Chef-Instructor, Rich LaMarita, is spotlighting the root vegetable of many names: the sunchoke. Sunchokes, which are also known as Jerusalem artichokes, sunroots...

A few years ago, I started veganizing my Thanksgiving menu and only served turkey to appease a few family members that couldn’t let go of the tradition. I’m certain that without a turkey, your table...

Growing up in Richmond, Virginia, Shenarri “Greens” Freeman (Health-Supportive, ‘20) showed an interest in wellness from an early age, but it wasn’t until her hospitality industry lifestyle began to...

Both chefs and diners have dramatically shifted the way they approach food over the last 15 years, and Chef Akhtar's desires happen to meet these demands. Since his days at Craftbar, he has married...

Raised to love cooking by his mother and grandmother in Israel, Guy fulfilled his military duty and began a degree in computer engineering before he enrolled at ICE to pursue a career in food. Now, he...

To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices...