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Explore All Culinary Arts

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Matt Leung at The French Laundry

Inside The French Laundry Kitchen

Waffles dusted with powdered sugar

Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2

A culinary student plates a dish at ICE

6 Reasons to Attend Culinary School

A variety of herbs

How to Season Like a Chef

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.

Chef Marc Johnson Follows His Instincts Around the World

Chef Frank Proto grinds short ribs for his burger patties.

Chef Frank Proto's Pro Burger

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.

The Beauty of Latin American Flavors

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Sara Tane is a food editor at Feedfeed.

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Geoffrey Zakarian

Geoffrey Zakarian’s Culinary Career Advice

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.

How to Make Balsamic Pearls

A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

Chicken, Shrimp and Sausage Gumbo is great for groups.

Chef Margot's Go-To Gumbo

ICE alum Adrienne Cheatham was the runner-up of "Top Chef" season 15.

Food TV Tips for Future Chefs

Students learn to taste olive oil at ICE Los Angeles.

The Golden State’s Liquid Gold

A turkey rests after cooking.

Thanksgiving 2018: Pro Advice from ICE

ICE alum David Viana will compete on "Top Chef" season 16.

ICE Alum David Viana to Compete on "Top Chef"

A platter of jamon iberico is served.

Spain’s Prized Ham: Jamón Ibérico

Devon Penn is an ordained minister studying culinary arts at ICE New York.

How a Minister Survived Hurricane Irma and Enrolled at ICE

Mashama Bailey is the executive chef at The Grey in Savannah, Georgia.

Mashama Bailey’s Big Year