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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.

Keeping a clean workspace and the appropriate handling of various types of food are principles that are emphasized throughout culinary school, but they aren’t just common sense practices. Food safety also has legal and ethical implications if you plan to work in a restaurant or other foodservice setting.

Leslie Lipton had just closed her family law office when she saw a sign — a literal sign announcing ICE’s new campus — and said "to hell with it, I’m gonna go."

A passion for vegan baking, an Instagram account and a “little bit of hustle” helped this ICE alumna transition from the pastry kitchens of some of Dubai’s most luxurious resorts to a career as a full-time blogger. Now, she's the author of "Vegan Baking Made Simple."

If you've been on the food side of TikTok in the past few months, you've probably heard of date bark.

“I love everything about food…you can do so much on a single ingredient.” This is the culinary ethos of Rex Quizon, Chef and Owner of SiSiG in Los Angeles’s Historic Filipinotown neighborhood.

“Why choose?” This is what Katie Elliott — private chef, digital content creator and ICE alumna — asked herself when she was faced with figuring out where her culinary career would take her. She didn’t come upon the answer immediately.

The ������ý has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.