Explore All Plant-Based Culinary Arts

Result (40)
three types of flour
Plant-Based Culinary Arts

Four More Flour Alternatives

blueberries
Plant-Based Culinary Arts

Breaking Down Brain Food

Khai Fah Chong in class
Plant-Based Culinary Arts

Health-Supportive Culinary Arts for Chefs Abroad

adaptogenic chaga and maca powders
Plant-Based Culinary Arts

All 51³Ô¹Ï Adaptogens

mushrooms
Plant-Based Culinary Arts

All 51³Ô¹Ï Mushrooms

roasted chickpeas
Plant-Based Culinary Arts

All 51³Ô¹Ï Chickpeas

fruits and vegetables
Plant-Based Culinary Arts

The Case for Culinary Medicine

Coconut oil, a butter alternative, melts in a stainless steel pot
Plant-Based Culinary Arts

Butter Alternatives

cashew cheese
Plant-Based Culinary Arts

How to Make Cashew Cheese

Mac McCloskey kisses a fish as a student at ICE
Plant-Based Culinary Arts

Life as a Farm and CSA Chef

Nyesha Arrington before and after her wellness journey
Plant-Based Culinary Arts

Nyesha Arrington's Approach to Wellness

lettuce
Plant-Based Culinary Arts

Why Hot Lettuce Should Be in Your Weeknight Routine

Chia pudding in Health-Supportive Culinary Arts class
Plant-Based Culinary Arts

Cooking for Health and Wellness Clients

Five kinds of flour
Plant-Based Culinary Arts

Four All-Purpose Flour Alternatives

koji
Plant-Based Culinary Arts

Experimenting with Koji in the Culinary Technology Lab

Students plate dishes from ICE's Health-Supportive Culinary Arts curriculum.
Plant-Based Culinary Arts

Introducing the New Natural Gourmet Center

ICE's special events lead chef-instructor Philipp Hering works with gourds.
Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni