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Epicurious' 4 Levels series features an amateur and advanced cook prepare a classic dish alongside a professional chef from the 51³Ô¹Ï with a food scientist's evaluation. In the latest episode, Chef King shows the pro approach to soup dumplings using a wok and bamboo steam basket.

You know what they say: When life gives you lemons, make lemonade … or lemon curd for strawberry cake, lemon-ricotta cake with mint, or ditch the lemons altogether and roll with oranges instead.

So you want to start a blog, Instagram or YouTube channel. In today’s online world of websites and social media, establishing an online presence is often a vital part of creating and marketing your professional persona or personal brand. The world of tech and all that comes with it can be tiring, overwhelming and confusing. However, it can also be rewarding, a way to build your professional profile, add to your skill set and even have some fun along the way.

Bread has been a centerpiece of quarantine. Why have we all been making bread while sheltered in place? Because homemade bread is such a rewarding process. If you are able to get your hands on some yeast and flour, you have a project that you can make with just your hands and a little bit of patience.

If there is one thing that our Los Angeles campus president, Chef Lachlan Sands, appreciates when it comes to poultry, it is crispy chicken skin. There are culinary techniques to ensure crispiness and avoid a moist or rubbery texture. We asked him his top tips to achieve properly crispy sautéed or roasted chicken.

As someone who highlighted the unsung food heroes of New York on his blog Midtown Lunch, Zach Brooks sought out a similar community upon relocating to Los Angeles more than a decade ago. When Brooklyn’s food vendor collective, Smorgasburg, set out to open a market in downtown L.A., Zach was the person tapped to curate the vendors. Now in its fourth year, the West Coast Smorgasburg that Zach cultivated is thriving, with more than 10,000 weekly visitors to the open-air food market at Row DTLA on Sundays.

Here's Chef Barry's recipe from today's Instagram Live on quick ferments. Stay tuned for more educational broadcasts with ICE chefs @iceculinary.

Students in our Health-Supportive Culinary Arts program make a variety of artisan breads during their pastry module, including the braided egg bread, challah.

Denà Brummer (Health-Supportive, '20) landed an externship at Semolina Artisanal Pasta, four miles from ICE’s Los Angeles campus in Pasadena, California, where she continues full-time. Semolina Founder Leah Ferrazzani posted the open position among ICE’s job listings, and Denà joined the traditional, small-batch, slow-dried pasta operation in February.

Epicurious' 4 Levels series features amateur, advanced and professional cooks preparing their takes on popular dishes. In this week's episode, Japan-trained sushi chef Hideyo Yamada shares her signature inside-out roll with spicy tuna and wasabi from scratch.