The chef-instructors at the Institute of Culinary Education are here to help you achieve the Thanksgiving spread of your dreams without making the time spent cooking and baking feel like a chore

When it comes to holiday treats, Institute of Culinary Education Pastry & Baking Arts Chef-Instructor Kierin Baldwin knows that more is definitely more. "Abundance and variety are two things I look

In a recent Epicurious 4 Levels video, Chef Jürgen David, ICE Director of Pastry Research & Development, demonstrated his elevated ice cream cake recipe. It has a vanilla cookie base topped with

Winter squash is abundant this time of year, and Pastry & Baking Arts Chef-Instructor Keiry Palma navigated the pumpkin and gourd displays with ease during a recent visit to the Union Square

With the holidays approaching, Pastry & Baking Arts Senior Chef-Instructor Stephen Chavez answers common questions about baking the perfect pumpkin pie. Pie Crust What type of crust do you prefer with

Fall desserts in America tend to be centered around apple and pumpkin-flavored breads, pies, crisps, and cheesecakes. Throw in a molasses or gingerbread cookie and you’ve covered most of the seasonal

On September 25, ICE hosted its first Student Culinary Competition in over five years at the New York City campus. There, three students competed in a live cook-off event in front of a panel of

From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly

Though you might associate “laminated doughs” with croissants, Danishes, and puff pastry, culinary chefs can also use lamination to elevate pasta. When laminating pastry dough, a block of fat becomes

The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of

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

We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients