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From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly

I currently work as the web editor at Every Day with Rachael Ray magazine, and on Mondays and Tuesdays I leave about an hour early to rush down to Battery Park for class. At first I was terrified to

I had just eaten at Trio in Evanston where Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week

The popularity of frozen treats is nothing new in the U.S., and is certainly not specific to New York. We are in the midst of a “frozen renaissance,” so here's a few scoops of history and science to

As a student of cooking, I was immediately intrigued when I came across a listing for an event called “The Masters of Social Gastronomy: Fried Foods” at ICE. A look into the history and science behind

The premise of the class is to learn to bake the way we cook – and to think independently about measuring or not measuring! Here are the biggest lessons I learned in this class: Think 51�Թ�

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This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael

Chef Jenny was recruiting students to support a showcase for North America’s “Top 10 Chocolatiers,” an event hosted by Dessert Professional magazine with a guest list of 250+ industry insiders. As a

The Last Course by Claudia Fleming This book is no longer in print, despite high demand. As a result, its cost is significantly higher than the original price tag. It’s worth the splurge—or borrowing

There is no specific formula to determine optimum roasting time and temperature across the board: beans of different size, variety and origin require a unique roasting profile to achieve the desired

Of course, individual chocolate makers are presented with numerous opportunities to imprint their personal stamp on the finished product during the chocolate making process, but to create an