How Dashi Led to the Discovery of MSG
Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami — a flavor profile revered for its savory richness and depth.
Olivia Carter
How to Make a Lacto-Fermented Kinpira Bento Box
Arrange your sushi restaurant favorites into a bento box. This innovative compilation incorporates ferments and familiar flavors that are both nourishing and delicious. A range of color, flavor and lively fermented notes work together to create an unparalleled bite.
Olivia Roszkowski
How to Make Easy, Fancy Cake Decorations
One of the most fun, beautiful cake decorations takes about 10 minutes to make.
Anna Johnson
How to Choose a Wine Glass
In honor of International Cabernet Sauvignon Day, ICE’s Dean of Wine Studies and Master Sommelier Scott Carney weighs in on the wide variety of stemware, including what’s best for a boat.
Hillery Hargadine
How to Make a Beet & Goat Cheese Grazing Board
Tired of the same old salad? Elevate your veggies by making yourself a glorified grazing board.
Olivia Roszkowski
Ignacio Mattos and Jason Pfeiffer Know How to Make a Restaurant You’ll Love
Clad in black Chuck Taylors and wide leg pants, the laid back energy of Chef Ignacio Mattos and Chef Jason Pfeiffer reads more like a matured garage band than two men at the helm of one of New York City’s most popular hospitality groups.
Hillery Hargadine
How to Cook An Egg
One of the basic fundamentals of the Culinary Arts program at ICE is egg cookery. Here, alumna Melissa Lamothe tells the trials and tribulations of her experience with the humble yet mighty egg.
Melissa Lamothe