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We made it — we’re officially in the summer season, which brings long summer days with ample opportunities to dine out. The City of Angels has seen its fair share of new kids on the block. Here are

On Saturday, June 15, the food and beverage industry was shaken to the core to learn the sudden passing of Chef Jamal James Kent. Per the New York Times report, the Chef and Owner behind Saga

In early June, food lovers and culinary industry insiders saw two of the top-tier awards ceremonies pertaining to the industry: San Pellegrino’s World’s 50 Best Restaurants and the James Beard Awards

As a student at New York University, Skyler spent her time reviewing restaurants on a whim, documenting every meal. She launched the NYU chapter of Spoon University, a student-run digital food media

"I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine

Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime. “The most recent was smoked in my dad's smoker,” he

Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.) To ensure that the eggs are cooked through but not curdled, Joshua

Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere — we're in the throes of what I like to call "decorative

With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out

As part of ICE’s �������� Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a

“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of �������� Education Los Angeles ��������