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51�Թ� chefs are innovating with Italy's Balsamic Vinegar of Modena in sweet and savory dishes and drinks. Here, Culinary Arts Lead Chef-Instructor Barbara Rich combines Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.

I have talked a lot about how to use up the trim from fish at my restaurant, Oceana. We produce a lot of trim from various fish, so we find unique ways to use it. We’ll use the trim from salmon for our salmon burger, which we mix into Coho salmon. We’ll use a white-fleshed fish for a mousse that we mix into our crab cake. One of my favorite ways to use fish trim is in a ceviche.

“People do not give Brussels sprouts the love and respect that they deserve,” says ICE Los Angeles Campus President Lachlan Sands. “Many people overcook them so they taste and smell like cabbage, and that really turns people off.”

ICE alum and chef-instructor Penny Stankiewicz is known for her custom cakes at Sugar Couture in Brooklyn. Dr. Oz invited the pro cake artist to take on the latest social media trend in sweets: desserts that look like real dogs. See if Chef Penny's edible dog looks as real as her cake flowers and other optical illusions — this time, she's making art out of ice cream.

Restaurant & Culinary Management Instructor Nancy Selzer studied wine through the Sommelier Society of America and Spain Wine Academy. She was the service director at Babbo early in her career and her wine lists at Tarry Lodge restaurants have earned more than 10 Wine Spectator Awards of Excellence. Nancy has built two private-label wine brands and won Best Medium Sherry Pairing at an international wine competition in Spain.

Take your next Mexican meal to the next level with artisanal, homemade tortillas.

A small slice of my career as a pastry chef has been dedicated to introducing bakers to the flavor combination of pumpkin and chocolate. Some of you may have already tasted the duo — if you are one of those people, congratulations and please consider adding some chocolate chips to your Thanksgiving pumpkin pie. However, if you have not had the experience of chocolate and pumpkin combined, stop your holiday baking plans now and redirect your attention to this post immediately.

Your Thanksgiving turkey has a secret; and I’m here to tell it: that bird HATES being roasted in the oven. I know it, your turkey knows it and deep down, you know it, too: roasting a whole turkey in the oven just isn’t all it’s cracked up to be. It consumes a massive amount of time, space and energy, none of which I would be against if the results were impeccable. However, the sad truth is that roasting turkey in the oven is inefficient and the end product is imperfect.

With the heat of August ushering in peak tomato harvest, I came up with a few recipes to get creative with summer’s favorite fruit, beginning with a rich, creamy cold soup from the Andalusia region of Spain called salmorejo. Everyone has heard of Spain's most famous soup — the cold, refreshing gazpacho. Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.