These simple mussels steamed in white wine make the perfect, easy weeknight dinner. Moules Marinières Servings: makes about 4 servings Ingredients: 64 mussels, scrubbed and de-bearded 16 fluid ounces

Watch as Chef Sabrina Sexton, ICE’s Culinary Arts program director, uses a range of Wüsthof blades to fillet a beautiful red snapper. Check out our tips below, outlining the technique, then head to

You only need two ingredients and a few tools — namely, a heavy skillet or griddle (preferably cast iron) — to experience the freshly made taste of this iconic Mexican foodstuff. {"preview_thumbnail"

One of the things Culinary Arts students are taught at ICE is how to make hand-pulled mozzarella from scratch. The milky, soft, stretched-curd cheese from Campania is best when super fresh, ideally

I’ve known about garlic scapes for years, but no one I knew had used them much in their cooking. Tasting one, I found it reminded me of a cross between a scallion and traditional garlic. Crunchy

Video shoots are always fun and exciting, but live TV can be a little nerve-racking. If it’s a taped show, you usually get a "take two" (or three), but with news segments, you don't usually get that