Why Do Flavors Pair Well?
When different flavors come together harmoniously in a dish as a perfect pairing, it can be a thrilling culinary sensation, but one that may be difficult to describe. Peanut butter and grape jelly...
dICEd Blog Listing
How to Make Vinegar
The first recorded wine vessel was found in modern-day Iran around 5,000 B.C. Mass consumption of wine and beer is evident in ancient civilizations surrounding the Middle East and the Nile Valley...
Types of Flour
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Salt & Straws Keys to Making Great Ice Cream
Initially, Tyler developed the early flavors using an ice cream maker he found at Goodwill. Today, he designs the shops flavors (20% of which are vegan) in his research and development lab...
Why Your Food Needs Bitterness
Why is bitter an important part of flavor? To start, our taste buds are extremely attuned to the taste of bitterness, especially at the backs of our mouths. Scientists theorize this evolved as a last...
Tangzhong Bread Method Unveiled: A Scientific Exploration by Chef Herv矇 Guillard
Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the science of...
David Zilber Divulges what it's like to Direct the Noma Fermentation Lab
"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do...
Fermentation: A Framework for Culinary Discovery Reconstructed at Noma
Fermentation is something that has been around us for thousands of years. It has been at the epicenter of human survival and has had a marked effect on the success story that has been human progress...
Experimenting with Koji in the Culinary Technology Lab
From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a...
Nixing the White Stuff: One Stance on Sugar
This came just a year after it was revealed that Coca-Cola paid researchers to deemphasize the link between sugary drinks and obesity. The article prompted me to further expound on NGIs stance on...
Behind the Scenes of Milk Bar R&D
Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...
Forging a Path to Food Science
The instructors were extremely knowledgeable, Geoffrey says. Chef Kathryn Gordon was always saying, youll get out of this what you put into it, and it was so true because there was so much...