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Whether it’s a song created or puff pastry baked, the importance of engaging all of one’s senses throughout the production phase is significant. Our class has been getting loud. If you walked by the...

Ameen graduated from ICE’s Culinary Arts program in 1997 before making the shift to the world of pastry. Now, she lives in Chicago with her three sons. She works as a pastry consultant and is starting...

The creator of ICE’s Pastry & Baking Arts program, he has just released a new book, Bake!: Essential Techniques for Perfect Baking that book seizes on this current demand for all things pastry and...

The treats in the window seemed to have been made by magic — their layers, textures and tastes holding the secrets of centuries’ worth of dedicated practice and artistic perfection. Are you ever...

I have been fascinated by the diversity of textures among the breads we have baked in class these past few lessons, from soft roll and pizza dough, to bagel and pretzel dough, to doughnuts and brioche...

The first recipe, for semolina bread, read: Mix (straight dough method, by hand). Ferment Deflate Divide Shape Proof Bake I wondered, “Is that really how you make bread? Seven one-word instructions?”...

The dough used to make them, pâte à choux, demands a careful attention to detail. It is used for a huge range of classic pastries: éclairs, profiteroles, croquembouche, Paris-Brest… But first, I had...

Treand’s specialty is using an airbrush to decorate chocolate and sugar to create detailed faces with haunting gazes and fanciful masks. His work with these sweet materials won him the gold medal at...

We’ve been preparing and churning egg-based (ice cream) and water-based (sorbet) ice using an ice cream machine that I wish I had stocked in my kitchen for these hot summer nights. We also made bombes...

This past week, our focus was on sugar, not surprising for a pastry class I suppose. Just as my experience of eggs prior to the program has been scrambling them for breakfast, my experience of using...

At first sticky, wiggly glance it absolutely disgusts me. Maybe it’s because I am realizing what was in all the Jell-o and marshmallows I ate as a kid, or maybe it’s that story my co-worker shared...

The students in the class were learning new recipes and techniques from one of the best. Originally from Switzerland, Chef Ciril is a master baker and head of the International Baking & Pastry...