How to Make Tofu
Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's...
Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYCs greenmarkets, where she finds new flavors to add to ice cream. When shes not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.
Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's...
Were back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients...
Smores have been around since 1927, and theres a reason why this campfire classic has its own day, which falls on August 10. Who can resist a toasted, golden-brown marshmallow, puffed, fluffy and...
Basque cheesecakes are enjoying the spotlight on social media right now. Their reach runs the gamut, with flavors ranging from traditional to experimental, including Thai milk tea, espresso-chocolate...
Its July and it's hot. Temperatures were over 90F today in New York City, but Culinary Arts Chef-Instructor Chayanin Nin Pornsriniyom kept it cool at the greenmarket when demonstrating her recipe...
The MAD Foundation, a non-profit organization founded by Ren矇 Redzepi, the Chef and Owner of world-renowned restaurant Noma, recently hosted a panel discussion questioning if a restaurant can do well...
June is Pride Month and if you look around at least here in New York City there are pride flags flying high this month. According to the National Museum of American History, this pride symbol was...
ICE Chef Ann Ziata took this months collaboration with New York Citys Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to...
With my wedding coming up, Im thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at ICEs...
Dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space, specific temperature...
In a recent video with Epicurious, ICE's Director of Pastry Research & Development J羹rgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled...
Chef Sue Gonsalves, a Chef-Instructor in ICEs Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue...