Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from

This latest addition may look more suited to a research lab than a kitchen, but its ability to help ICE chefs and students innovate with food (and flavor experimentation) is exactly why it belongs

For the foodie who has (almost) everything: Sous vide Sous vide has long been a favorite technique of top chefs across the globe. Sous vide helps chefs prepare Michelin-quality meals night after night

I blame Norman Rockwell. Ever since he painted that famed portrait of an American family gazing lovingly at Mom as she places that large, bronzed bird on the table, the whole, roasted turkey has been

Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for

As Director of Culinary Research here at ICE, I find myself spending more time in these roles than I do behind the stove. Not that I’m complaining — it’s this part of the job that has taken me around

But before your ribs hit the oven, they need a little bit of prep. First, remove the membrane from the bone side of the ribs. This tough sheet of connective tissue can not only leave your ribs chewy

If you’re a fan of the Netflix series Chef’s Table, (if you’re reading this blog, I assume you must be) then you already know about restaurant D.O.M. You also know its chef Alex Atala — the bearded

Here’s one of Chef James’ favorite recipes from his Brazilian culinary exploration: UXUA moqueca — a rich, delicate seafood stew, with white fish, shrimp and creamy coconut milk. Balanced and

Recently I had the opportunity to travel to Brazil with my wife, Brooke, and our two kids. We spent two weeks immersed in the food and culture of Bahia, a state in northeast Brazil on the Atlantic

Though stores and online catalogs are filled with hundreds of “must-have” kitchen gadgets, only some of them are actually worth it — others not so much. To help you cut through the clutter and find

Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for