Korean-Style Braised Daikon with Mizuna, Kale, Radish Salad

Three Techniques to Try with Radishes

It’s March, and while the weather is hinting towards warmer days ahead, the Union Square Greenmarket in New York City is still displaying winter’s produce. One ingredient still in abundance is the

ICE's PR Manager, Cory Sale, with Jacques Pépin and Jacques Torres.

ICE Honors the Legacy of the French Culinary Institute

ICE evolved from a predecessor school named Peter Kump’s New York Cooking School, which was founded in 1975. Over the years, ICE has continued to grow and evolve into the institution it is today. One

A bottle of Tahitian vanilla extract, raw vanilla beans and a small bottle of vanilla extract on a blue background

An Introductory Guide to Vanilla

Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different

Chef Al's Japanese Sweet and Smoky Potatoes

Chef Al's Japanese Sweet and Smoky Potatoes

The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it

Vegan lasagna roll ups, buffalo cauliflower florets, pumpkin seed dip and brownies sit on a green table

Ultimate Guide: Vegan Super Bowl Recipes

To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from

A tray of samples at a food festival.

Why You Should Volunteer at ICE

Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers

Braised chicken with a creamy mushroom sauce.

ICE's Culinary Arts Program Highlights

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the

Plating food on the line.

An ICE Alumna’s Advice for Choosing an Externship

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some

A culinary student presenting her final dish.

What ICE's Culinary Arts Practical Exam Is Like

After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to

Chefs working on the line at a restaurant.

Essential Restaurant Terminology You Should Know to Feel Comfortable In the Kitchen

The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers

Concord grape ice cream topped with peanut butter sauce in a pink bowl

An Elevated Ice Cream Recipe that Screams Childhood

Concord grapes can be hard to find fresh, as they have a short season starting in September and ending in early October. Look for them at the farmers' market or in specialty food stores, and you’ll be

green bean salad

A Salad & Spritz that Celebrate Summer’s Bounty

Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two

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