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Get to know sumac as a versatile culinary component you definitely want to have in your arsenal.

High-end fashion stylist-turned chef and ICE alumna Rasheeda Purdie stopped by our NYC campus to chat with the students about life as a chef, following your passion and the importance of finding inspiration through your roots. While on campus, Chef Rasheeda demonstrated how to make her popular ramen, featuring her “game changer” soy egg.

One of the things that never ceases to amaze ICE faculty members is how quickly and eagerly students jump into cooking and baking.

Over the weekend of February 3rd, ICE partnered with the Academie Culinaire de France to host the 8th annual gathering of ACF USA & Canada.

Whether you’re just getting into cooking, or have spent years dicing away in the kitchen, the importance of having a sharp knife is regularly heralded as the best way to get clean cuts — and to keep your fingers safe.

In our second video of our partnership with Zwilling USA, Plant-Based Culinary Arts Chef-Instructor Olivia Roszkowski demonstrates a multitude of techniques to amplify plant flavors.

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

ICE Los Angeles’ Chef-Instructor Maya Aldy-Fletcher helps you bring classic sushi flavors to a casserole, which is perfect for a large group, with this easy sushi bake recipe.

Valentine’s Day — and Gal-entine's Day! — is here once again, and there's no time like the present to plan your perfect night in.

I spoke to the proprietor of NYC’s only Welsh pub about the crave-able cheese toast known as Welsh Rarebit, including answering questions such as: how it came to be, how to make it, and why it’s called that.