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A chef pours salt into a steaming pot.

Salt: The Great Transformer

Maki Yazawa prepares chicken in an ICE LA Culinary Arts class.

Learning a New Language at Culinary School

Penny Stankiewicz creates a cake design with ruffles.

Pastry & Baking Arts

Experimenting with the Art of Ruffles on Cake

A food vendor offers street food in New York City.

Business of Food/Wine

Kiosks, Concessions and Trucks – Oh My!

Chef Diego Lozano plates a dessert at ICE's Center for Advanced Pastry Studies in 2017.

Pastry & Baking Arts

Culture in Pastry: Incorporating International Ingredients with French Techniques

Chef Bruce Kalman's Spaghetti alla Chitarra plate is presented after a demo at ICE LA.

Former "Top Chef" Contestant Bruce Kalman’s Best-Seller: Spaghetti alla Chitarra

Chef Alex Atala shares his culinary voice at ICE.

My Culinary Voice: Chef Alex Atala

Chef Louis Eguaras used to cook at the White House (pictured).

This ICE Instructor Used to Cook at the White House

fresh vegetables displayed at greenmarket

Eliminating Waste and Hunger Through Education

ICE graduate Tom Coughlan

Why Buy When You Can Forage For Free? One Chef Explains

watermelons Photo by Tanalee Youngblood on Unsplash

Three Delicious Ways to Watermelon — All Summer Long

simple summer clafoutis

Summer Fruit Clafoutis

summer soup Salmorejo made in vitamix

Salmorejo Cordobés Recipe

Ignacio Mattos Culinary Voice

My Culinary Voice: Chef Ignacio Mattos

ICE’s New Dean of Restaurant & Hospitality Management Rick Camac

Business of Food/Wine

The Odds for Tomorrow’s Restaurant Owners Just Got Better

Homemade Tortillas - photo by Travis Yewell

How to Make Corn Tortillas From Scratch

Restaurant Psychology - Photo by Basheer Tome

Business of Food/Wine

What Is Restaurant Psychology (And How Do Successful Restaurants Use It)?