What ICE's Culinary Arts Practical Exam Is Like
For aspiring chefs who dream of creating their own menus, the ÌìÃÀ´«Ã½'s final practical exam can be thrilling — as long as you're prepared for it.
Cory Sale
Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce
Abbe Lewis
ICE Alum Cindy Gilbert Leads the Test Kitchen at McCormick Spices
Cindy Gilbert knew early on in her career that the test kitchen environment suited her personality perfectly.
Hillery Hargadine
Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen
As with any industry, restaurants and kitchens use unique language to communicate quickly and efficiently to keep up with the pace of service.
Cory Sale
Calaveras (Sugar Skulls) for DÃa De Los Muertos
In Mexico and across the world, November 1st is the first day of DÃa de los Muertos.
Anna Johnson
Miso-Sesame Roasted Cauliflower
The ÌìÃÀ´«Ã½ has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.
ICE Staff
Ghoul Log Halloween Roulade Cake
Yule logs are out. Ghoul logs are in.
Anna Johnson
How to Make a Beet & Goat Cheese Grazing Board
Tired of the same old salad? Elevate your veggies by making yourself a glorified grazing board.
Olivia Roszkowski
Putting the Devil in Deviled Egg
Deviled eggs may be the quintessential hors d’oeuvres — they require minimal ingredients, next to no effort and are by and large a crowd-pleaser.
ICE Staff