This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di ...

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the creator behind the “ Hand Me the Fork ” social media brand, she’s built a ...

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal ...

October 1st is National Taco Day! Celebrate by watching Chef Kelvin Fernandez make his delicious rib-eye tacos with a sweet, tangy pineapple salsa. In this episode of Epicurious' 4 Levels video series ...

Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats combine childhood nostalgia with the flavors of the season. A layer of ...

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination. Though you might associate ...

Three Institute of Culinary Education alumni are making waves this month with high-profile achievements in the culinary world, demonstrating that hard work and dedication to the craft can lead to ...

If you’ve ever wondered how chefs make such perfect – and delicious – omelets, join us for a virtual cooking demonstration. ICE Chef-Instructor Joshua Resnick will show you how to make this benchmark ...

Though cooking a savory dish and preparing a pastry may require some of the same tools, the processes behind both are usually quite different. Where a savory chef can be creatively liberal, a pastry ...