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

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the ...

Chef Gabi will soon be sharing her advice and guidance with ICE graduates at commencement on May 22. Leading up to the ...

I’m getting married this summer, and maybe I’m crazy, but I’d like to bake my own wedding cake. The pastry module in the Culinary Arts program was one of my favorites when I was a student, and the ...

In a matter of months, you can earn a Pastry & Baking Arts diploma at the Institute of Culinary Education. ICE’s alumni are thriving in multiple facets of the culinary field — from restaurants and ...

Welcome to New York City — one of the world's culinary and hospitality capitals, and one of the most creative food cities in America. Our 74,000-square-foot facility in Lower Manhattan's Brookfield ...

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — ...

At its core, dashi serves as the foundation upon which countless Japanese dishes are built, extending beyond a mere clear broth. Its delicate yet complex taste, characterized by the subtle interplay ...

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — ...