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Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians

Sara Tane is a food editor at Feedfeed.

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Chef-instructors Barbara Rich and Ann Ziata

Female Chefs Leading the Conversation on Food and Health

A standard restaurant kitchen

Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Geoffrey Zakarian

Geoffrey Zakarian’s Culinary Career Advice

A lentil salad is served.

National Nutrition Month: Tips for Healthy Eating

Ethyn Leong takes notes on the fermentation project.

Fermentation Experimentation: Principles Behind Fermentation

An Italian Cocktail with Balsamic, Lambrusco and lemon

This Cocktail is Italy in a Glass

Business of Food/Wine

Studying Restaurant Management to Better Scale A Food Business

Adjaruli Khachapuri (Boat-Shaped Georgian Cheese Bread)

Georgia’s Khachapuri Combines Tradition, Egg and Cheese Bread

The Natural Gourmet Center's green juice.

New Year, Renewed You: Checking In

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.

How to Make Balsamic Pearls

The Vegan Suite at the Hilton London Bankside

The World’s First Vegan Hotel Suite is Here

Nick Huddleston makes pasta at ICE Los Angeles.

This ICE Alum Helped Open LA’s Otoño

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.

Why Should We Eat Whole Foods?

Raw Peppermint Brownies

Three Chocolate Desserts for Valentine’s Day

Chef Penny's rose conversation heart macarons.

Pastry & Baking Arts

Elevate the Conversation Hearts with Macarons

Chef Bill Telepan serves fluke ceviche at Oceana.

How to Make Ceviche with Fish Scraps

Alicia and Luis Pena are both enrolled at ICE in New York.

Culinary School Couples

A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

Chef Frank shares paella with Jets players.

Unlikely Tailgating Dish: One-Pot Paella