Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal ...

Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats combine childhood nostalgia with the flavors of the season. A layer of ...

Chef Jürgen’s Pumpkin Spice Latte Rice Krispie Treats® combine childhood nostalgia with the flavors of the season. A layer of ...

Join Chef Rose as he demonstrates quenelle de brochet, a classic French dish made of creamed pike with a quenelle shape. More on Chef Daniel Rose: A Chicago-native, Rose landed in France to study at ...

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination. Though you might associate ...

Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt ...

Though cooking a savory dish and preparing a pastry may require some of the same tools, the processes behind both are usually quite different. Where a savory chef can be creatively liberal, a pastry ...

Three Institute of Culinary Education alumni are making waves this month with high-profile achievements in the culinary world, demonstrating that hard work and dedication to the craft can lead to ...

When different flavors come together harmoniously in a dish as a perfect pairing, it can be a thrilling culinary sensation, but one that may be difficult to describe. Peanut butter and grape jelly, ...

If you’ve ever wondered how chefs make such perfect – and delicious – omelets, join us for a virtual cooking demonstration. ICE Chef-Instructor Joshua Resnick will show you how to make this benchmark ...