News & Media

An ICE Chef plates a dish of lobster and saffron

Chef Amanda Freitag coaches a Culinary Voice Scholarship contestant on how to make an omelette, filmed with ABC's The Chew and the Institute of Culinary Education

An ICE student practices plating beautiful desserts

SHAPE featured Institute of Culinary Education in an article

How to Use Dried or Powdered Ashwagandha

Jul. 19, 2022

Livestrong.com featured Institute of Culinary Education in an article

Best Practices for Electric Stoves According to an ICE Chef

Jul. 16, 2022

Institute of Culinary Education featured in Real Simple

Upgrade Your Baked Potato with Tips from an ICE Chef

Jul. 14, 2022

Forbes featured Institute of Culinary Education in an article

How to Make Sriracha at Home from Chef Christopher Arturo

Jun. 25, 2022

Tips on Cooking Calamari from ICE's Director of Culinary Affairs

Jun. 23, 2022

Creative Ways to Use Malted Milk Powder from an ICE Chef

Jun. 20, 2022

Huff Post featured Institute of Culinary Education in an article

Lead Chef for Online Culinary Arts & Food Operations Weighs in on Making Pasta Salad

Jun. 14, 2022

How to Freeze Cookie Dough According to Chef Kathryn Gordon

Jun. 6, 2022

ICE Chef Shares Tips for Working with Fennel Pollen

Jun. 1, 2022

Institute of Culinary Education featured in Epicurious

$220 vs $19 Fish & Chips: Pro Chef & Home Cook Swap Ingredients

May. 31, 2022

How to Choose the Best Cookware for Your Registry

May. 31, 2022

The Importance of Mise En Place According to Two ICE Chefs

May. 27, 2022