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Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between

With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side

Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the

Kombucha is an effervescent tea elixir that boasts a dynamic probiotic profile, which explains why grocery store refrigerators are lined up with endless varieties of colorful bottles. Here’s a

Chef Rowse’s interpretation of this classic dish incorporates elements of a gratin. Traditionally calling for starchy potatoes such as russets, Chef Rowse uses fingerling potatoes to add more texture

When it comes to a barbecue, burgers are almost always part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? In honor of

At the beginning of August, huge wildfires burned over swaths of land in the western part of the island of Maui. The fires, which were especially destructive in the coastal town of Lahaina and the

The two key ingredients in question are unpasteurized vinegar and raw honey. Both have indefinite lifespans and are found in many home pantries. Mixing them together creates a final result that is

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

When it comes to fried chicken, Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to

Though the exact origins of créme brûlée are debated, it’s probably safe to say that the French, Spanish and English chefs of centuries past weren’t using lime juice and ginger powder in their

This recipe, while being one of her go-to's, is also the same recipe used in ICE's Pastry & Baking Arts program. "The basic ratio is very simple. It's one part egg whites, two parts of sugar, two