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ICE Chef Rory Macdonald, Director of Nutrition Celine Beitchman, Director of Culinary Research and Development Barry Tonkinson and Health-Supportive Culinary Arts Chef-Instructor Rich LaMarita advise cooks of all levels on balsamic vinegar authenticity, certification and quality.

Epicurious' 4 Levels series features three chefs making their takes on classic dishes, followed by analysis from a food scientist. On this week's episode, the lead chef of our Culinary Arts program, Barbara Rich, prepares a flavorful chicken dish with crunchy bread salad.

The ICE chef of Chanson Patisserie, Hakkasan and Gordon Ramsey fame shares his pro techniques for balanced and smoky Thanksgiving pie.

As a cake artist, I think of mediums and techniques as my tool kit. Each cake is new and requires thought on what would be the best way to make the items that tell that specific cake’s story.

It’s never easy to leave a job, whether it’s an environment you really hate or a dream job with a great team. When the time comes to move on, a tough conversation can be necessary.

Last week, Pastry & Baking Arts students submitted recipes for a Fourth of July contest, and runner-up Maddie Gasser's Patriot's Pie is perfect for celebrating summer and the U.S. Women's National Team's World Cup win.

Through 30+ years in the professional kitchen, I’ve heard the same question again and again: “Why doesn’t my [fill in the blank] taste like the one from the restaurant?”

The benefits of probiotics are all over the media and in all types of conversations lately. “Take this supplement! Improve gut health!” So many taglines have been endorsing taking pills containing gut-benefiting bacteria to optimize health. Yes, the addition of probiotics to one’s diet may be helpful, but you can actually combine the benefits of probiotics with fiber and micronutrients in delicious whole foods.