Explore All Pastry & Baking Arts

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Toasted Almond Ice Cream Float Jenny McCoy
Pastry & Baking Arts

The Scoop: Getting to Know Ice Cream

churros masters of social gastronomy sarah lohman jonathan soma
Pastry & Baking Arts

Getting to Know Churros

pumpkin whoopie pies
Pastry & Baking Arts

Rule Breaking Baking

pastry chef jenny mccoy
Recipes

5 Things I Learned by Writing Recipes for Home Cooks

chef gale gand
Alumni

Advanced Pastry at ICE: Gale Gand

chef michael laiskonis demonstrating the fanning and cracking process in chocolate making
Pastry & Baking Arts

Chocolate: The Daily Grind

ICE awards
Pastry & Baking Arts

ICE Students Medal at US Pastry Competition

Irish soda bread is a favorite recipe to make for St Patricks Day at this culinary school in New York
Recipes

What Is Irish Soda Bread?

chef sarah chaminade
Alumni

Meet Chef Sarah

handmade truffles with mint and basil
Pastry & Baking Arts

Top 10 Chocolatier Awards at ICE

pastries made by chef kathryn gordon
Pastry & Baking Arts

Books for Cooks: 5 Must-Read Pastry Cookbooks

screenshot of video for pink palmiers
Recipes

Capture Your Sweetie's Heart with Pink Palmiers for Valentine's Day

venezuela cuyaga cocoa beans after roasting
Pastry & Baking Arts

Ruling the Roast: Chocolate Craftsmanship

chocolate bar made by michael laiskonis in the ICE chocolate lab
Pastry & Baking Arts

About a Bean

white peach caramels
Pastry & Baking Arts

Refining and Redefining Classic Desserts

chef james distefano teaching a pastry class in new york
Pastry & Baking Arts

Dessert, Redesigned: Meet Chef James Distefano

mini hand painted chocolate
Alumni

NYC Sweets for the Style Set

sugar manipulating class

Continuing Education—Keeping the Fire Alive

block of butter

Life As a Pastry Student: Why Quality Counts

president brand butter
Pastry & Baking Arts

Beyond Flavor: The Science of Butter

Mast Brothers Chocolate
Pastry & Baking Arts

Field Trips

chocolate ganache poured over chocolate bundt cake
Recipes

Sweet Technique: Chocolate Ganache

chocolate bar made by michael laiskonis in the ICE chocolate lab
Pastry & Baking Arts

Bean-to-Bar: Chocolate in 10 Steps

A pastry student brushes details on an edible Halloween witch
Alumni

The Showpiece Sorcerers — Karen Portaleo and Susan Notter at ICE