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For centuries, kombu has been a staple ingredient in Japanese cuisine, imparting broths, stews and seasonings with deep umami flavor. But what is it, how is it made, and how does its contributions to plant-based cooking support the environment?

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Chef Suzanne Cupps, owner of Lola’s and a 2025 James Beard Award semi-finalist for Best Chef: New York State.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Among these alumni are chefs, restaurant owners and managers, food media, non-profit founders, and rising stars. Within the latter group, Chef John Reilly shines bright. A 2019 graduate of the Culinary Arts program at ICE's New York campus, he's now sous chef at NYC’s prestigious Le B. restaurant and a 2025 recipient of a coveted Ment’or Grant.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Chef Dan Segall, a 2002 ICE Culinary Arts grad and the Executive Chef at Bali’s Jade by Todd English.

When I tell people that I’m a food writer, most assume I'm a restaurant critic — and they immediately ask for recommendations.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Cathy Lo, Senior Staff Editor at NYT Cooking, The New York Times.

Pho, a beloved Vietnamese noodle soup, began as a humble dish of beef broth and rice noodles.

Chef Jess Murphy, whose Kai Restaurant is a Michelin-starred Bib Gourmand and the only restaurant in Ireland with a Michelin Green Star, stopped by the ÌìÃÀ´«Ã½'s New York campus to make Irish brown bread — and it was magically delicious.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Ann Redding: chef, restaurateur, Michelin Bib Gourmand winner, multi-year James Beard Award nominee, and weaver of traditional American and Thai flavors.

From a baking perspective, croissants are much more than mere breakfast treats – they’re structural marvels.