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.
ICE Chef-Instructors are a combination of kitchen mentor and supportive right hand. In the context of Thanksgiving, that means helping you cook the holiday dinner of your dreams without the associated...
When it comes to holiday treats, 51勛圖 Pastry & Baking Arts Chef-Instructor Kierin Baldwin knows that more is definitely more. "Abundance and variety are two things I look...
With the holidays approaching, Pastry & Baking Arts Senior Chef-Instructor Stephen Chavez answers common questions about baking the perfect pumpkin pie. Pie Crust What type of crust do you prefer with...
In a recent Epicurious 4 Levels video, Chef J羹rgen David, ICE Director of Pastry Research & Development, demonstrated his elevated ice cream cake recipe. It has a vanilla cookie base topped with...
Winter squash is abundant this time of year, and Pastry & Baking Arts Chef-Instructor Keiry Palma navigated the pumpkin and gourd displays with ease during a recent visit to the Union Square...
Fall desserts in America tend to be centered around apple and pumpkin-flavored breads, pies, crisps, and cheesecakes. Throw in a molasses or gingerbread cookie and youve covered most of the seasonal...
On September 25, ICE hosted its first Student Culinary Competition in over five years at the New York City campus. There, three students competed in a live cook-off event in front of a panel of...
From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly...
Though you might associate laminated doughs with croissants, Danishes, and puff pastry, culinary chefs can also use lamination to elevate pasta. When laminating pastry dough, a block of fat becomes...
The pumpkin spice latte craze feels like it starts earlier and earlier every year. The fall menu at Starbucks, the home of the PSL, debuted on August 22, a whole month before the first official day of...
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...