Explore All Ingredient Exploration

Result (103)
Students learn to taste olive oil at ICE Los Angeles.
Culinary Arts

The Golden State’s Liquid Gold

Chef Penny perfects ube custard tarts after a few tries.
Pastry & Baking Arts

Trial and Error with Ube Tarts

ICE's special events lead chef-instructor Philipp Hering works with gourds.
Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni

Everyday Dal packages and Indian ingredients
Culture

How Indians Unlock the Power of Spice

macadamia nut ice cream sandwiches
Recipes

Tea Powder Exploration

pistachio chocolate balls made at ICE chocolate lab in New York
Pastry & Baking Arts

The Secret of Bean-to-Bar Chocolate

Bowl of fruits nuts cheese meat and eggs
Culinary Arts

Flavors of Italy: Puglia