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Chef Jürgen's brownies.

Chef Jürgen’s Favorite Brownies

Steak searing in a pan.

How to Dry-Age Meat at Home

Chef Mashama Bailey at the 2022 James Beard Awards.

Meet the Speaker: Mashama Bailey

Orecchiette with Broccoli Rabe & Sausage

Orecchiette with Broccoli Rabe Recipe

ICE Alumna Gabi Chappel is a “Next Level Chef”

Meet the Speaker: Chef Evan Funke

$A decorated wedding cake with sugar flowers$

All About Cake Math

Loaded Sweet Potato with Fermented Pomegranate Ginger Salsa & Whipped Tahini

Loaded Sweet Potato with Fermented Pomegranate Ginger Salsa & Whipped Tahini

Chef Esther Choi speaking at ICE NY Commencement.

ICE Grad Esther Choi Hosts New Chef Competition Show

A pot of cheese fondue.

How to Make Cheese Fondue

Chefs working in a kitchen.

New York Times Best Restaurants 2024 Sees ICE Alumni Thriving

Blackberry basil salad on a plate.

Plant-Based �� Arts

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

Women chefs on the line.

ICE’s Women Chef-Instructors Reflect on Their Time in the Industry

Noodles in a dashi broth in a black bowl

How Dashi Led to the Discovery of MSG

Chef Missy Smith-Chapman in the kitchen.

ICE Women Chef-Instructors Out of the Office

An open cookbook on a kitchen counter.

Cookbooks Written by Female Chefs

Graduates at the ICE LA 2023 commencement ceremony throw their toques in the air in celebration

ICE Launches New Scholarships

Korean-Style Braised Daikon with Mizuna, Kale, Radish Salad

Three Techniques to Try with Radishes

A bowl of soy sauce.

Types of Soy Sauce

Mashama Bailey at the James Beard Awards.

ICE Alumnae Who Inspire

ICE's PR Manager, Cory Sale, with Jacques Pépin and Jacques Torres.

ICE Honors the Legacy of the French �� Institute

A bottle of Tahitian vanilla extract, raw vanilla beans and a small bottle of vanilla extract on a blue background

An Introductory Guide to Vanilla