51³Ô¹Ï

With a few tricks of the trade and a little patience, you can make a gorgeous, impressive and delicious tree-shaped cookie display to bring a little holiday cheer to any space.

We pitted two ICE chefs against each other to see which family latke recipe reigned supreme.

Rick Camac, Dean of Restaurant & Hospitality Management at ICE, talks through what to consider when thinking about an exit strategy for your business and how to drive up the value of your concept.

ICE alum Pamela Vachon (Culinary, ‘11) talks through her experience trailing at three different restaurants in search of the right externship for her.

Two ICE alumni have recently started their own personal chef businesses, taking lessons from the classrooms into their careers. They explain how they got started and share their thoughts on pricing and kitchen must-haves.

Director of Nutrition Celine Beitchman explains why our bodies need protein and how to eat a balanced plant-based diet.

In my cake decorating and sugar art business, Sugar Couture, one policy that has not changed since the beginning is a requirement that all my work is custom. That provides an exciting opportunity to find creative ways to make things happen for each client, like a custom chocolate mold.

On the latest episode of Epicurious' 4 Levels series, 51³Ô¹Ï Chef Frank Proto demonstrates how to make pork chops soft and juicy with a brine.

Grilling is a dry heat method that uses radiant heat to cook an item suspended above the heat source. Some of the juices are caramelized directly onto the surface of the meat while others drip onto the heat source, combust and cause chemical reactions that result in complex flavors. The type of fuel you use, such as charcoal, wood or gas, will determine the types of flavors produced during the cooking process.

Cooking fish is more challenging than cooking a steak, as each species — and there are more than 30,000 — has a different cooking time. Many fish are delicate and can require extra attention on a grill. Our Los Angeles Campus President Lachlan Sands, whose restaurant career began in the kitchen at the seafood stalwart Water Grill, advises on how to achieve perfectly grilled fish and avoid missteps.