For the Anti-Pie Crowd, Make Sticky Buns for Thanksgiving Instead
The cardamom and hazelnut form a delicious flavor duo, especially when paired with this soft, tender dough. I remember the first time I made sticky buns in culinary school during module 4 of my
How to Bake Better with Pumpkin?
Your Thanksgiving is about to get so much better. Roasted pumpkin, whether made from scratch or canned, has a slightly sweet and very earthy flavor. If you mix this quintessential fall flavor with
Forget Roasting — How to Make the Juiciest. Turkey. Ever.
I blame Norman Rockwell. Ever since he painted that famed portrait of an American family gazing lovingly at Mom as she places that large, bronzed bird on the table, the whole, roasted turkey has been
Umami-Packed Potatoes That Taste Like Dark Chocolate at First Bite
T o celebrate the release of her highly anticipated cookbook, My Rice Bowl, James Beard Award nominee Chef Rachel Yang will visit ICE on November 10. She and co-author Jess Thomson will reflect on
Sweet Collaborations from the Chocolate Lab and Hydroponic Farm at ICE
Every time I walk past the brightly lit farm, I can almost taste the dozens of flavors growing within and my imagination immediately starts to stir. This first in a series of posts traces some
Fluffy, Homemade Ghost Marshmallows with Just Five Ingredients
Long before I attended culinary school, I attempted to make homemade marshmallows. Unsurprisingly, my first go was a sticky mess — my marshmallows fell flat. Flash forward a few years later to
Chai Lovers’ Cookies
I have always loved chai. My favorite approach is, of course, to make it myself, rather than use one of the premixed packages that proliferate at coffee bars and are available at grocery stores (which
The Ultimate Make-Ahead Tailgate Sandwich
Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for
An Irresistible Bacon-y Shrimp and Rice Recipe from the Gulf Coast
As Director of Culinary Research here at ICE, I find myself spending more time in these roles than I do behind the stove. Not that I’m complaining — it’s this part of the job that has taken me around
It's Cranberry Season!
Double-Crust Apple-Cranberry Pie For the Flaky Pie Dough Yield: Makes 1 double-crust pie or 2 (9-inch) pie crusts Ingredients: 3¼ cups (450 grams) unbleached all-purpose flour 1¼ teaspoons (6 grams)
A Chef’s Love Letter to Guatemala
Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible
One History of the Brownie - Plus the Original Recipe!
Bertha was the wife of Potter Palmer, a wealthy businessman who was very much involved in the development of downtown Chicago. They were introduced by a mutual friend and Potter’s former business