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One of the things Culinary Arts students are taught at ICE is how to make hand-pulled mozzarella from scratch. The milky, soft, stretched-curd cheese from Campania is best when super fresh, ideally...

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...

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...

In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...

Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...

From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the...

When it comes to pan design, there’s a method to the madness. A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and offers quicker cooking times. A sautoir...

Now that it’s May, the market is popping off! All sorts of greens are available, from Swiss chard to different lettuces and herbs, baby zucchini, asparagus and broccolini. Strawberries from New Jersey...

For example: Cilantro, yes or no? Roast or braise? Dessert or cheese course? One recent topic of conversation was regarding favorite potato preparations. For ICE New York’s Assistant Dean of Students...

Food does more than just sustain us. It connects us with the people we make it and share it with. We asked ICE chef-instructors for their favorite memories with their moms from time spent in the...