Blackberry basil salad on a plate.

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

Cultivating your very own batch of vinegar can be a simpler and swifter process than anticipated. The benefit of DIY-ing your own brew is that you can adjust the acidity level with how long you let

Tofu with chile.

Protein Options for Plant-Based Diets

Protein is a macronutrient that is important for human health, as it is essential for the creation and maintenance of cells in the body. While often associated with the building of muscle tissue

A bento snacking box with sashimi.

How to Make a Lacto-Fermented Kinpira Bento Box

Put your own spin on your bento box by adding rice crackers, pickled ginger, avocado, cucumbers, spicy mayo or steamed rice. Utilize your favorite seafood, or even keep it plant-based with marinated

A bowl of tofu and bok choy

A Guide to Culinary School for Vegetarians

When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into

A plant-based meal.

What’s the Difference Between Plant-Based and Vegan?

Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however

a jar of fermented cherry syrup

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

The general concept lies in combining an equal amount (by weight) of both fruit and sugar, as well as some fresh-squeezed lemon juice and allowing the mixture to mature under refrigeration for one

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

The depth of flavor comes from preserving orange slices and soaking the pine nuts in lacto-fermented brine instead of water. New to brining? Here are some quick basics to know: When it comes to

Chef Emilie Berner

Meet Chef Emilie Berner

Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner. “I went to the Natural Gourmet Institute and graduated in 2012

A close up of red paprika powder

Ingredient Spotlight: Paprika

Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another

Chef Nin's green curry falafel dishes sit on a white plate

A Thai Twist on Falafel

Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey. The honey Chef Nin uses is not just any honey — it's

Two scallion pancake-wrapped enchiladas sit on a green sauce on a white plate

ICE Students Create Flavor-Packed Plant-Based Meal

As a new member of the ICE staff, I was invited to attend the fine-dining four-course meal put on by our Plant-Based Culinary Arts students in their final in-class module of the curriculum. Every

A student in ICE's Plant-Based Culinary Arts program opens a laptop at home

ICE’S Plant-Based Culinary Arts Continues to Grow

Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when

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