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Josue Mendez's last day of class

Remembering ICE Alum Josue Mendez

New York City outdoor dining during COVID-19 restrictions

Business of Food/Wine

Are New York Restaurateurs Becoming Their Own Greatest Competitors?

rolled crepes

The History of Crêpes

lobster rolls

Three Easy Summer Recipes

Bourbon mousse and caramel s'mores cake

Bourbon Caramel S'mores Layer Cake

ICE student Connor Kalantari works with Rethink at Eleven Madison Park

Five Food Philanthropy Stories from the ICE Community

ICE grad Guy Vaknin started Beyond Sushi

How ICE Grad Guy Vaknin Built a Vegan Sushi Empire

pancake pot pie

Pancake Pot Pie

Vinegars

How to Make Vinegar

Mattia Corbia delivers prepared meals to health care workers.

Feeding the Front Lines in Los Angeles

Organic kohlrabi at the farmers market

All About Kohlrabi

Vegetable Biryani with Basmati Rice

The Ritual of Cooking Rice

Rolled kimbap

Kimbap: Colorful Korean Rolls Fit for a Picnic

Tuscan baked beans

Tuscan Baked Beans

Vegan Chickpea Salad Wraps

Vegan Chickpea Salad Wraps

International Culinary Center flag in Soho

ICE Announces Agreement with International Culinary Center

fish and chips

How to Make Fish and Chips

Strawberry-Lemon Tart with a Pistachio Shell

A Strawberry-Lemon Tart for Summer

Bitter ingredients

Why Your Food Needs Bitterness

Los Angeles campus entrance

Our Los Angeles Campus is Reopening

Luke's Lobster's walk-up window

The Resurgence of the Restaurant Walk-Up Window

Soupy Pork Dumplings with Soy Vinegar Ginger Sauce

How to Make Soup Dumplings

Aaron Beasley poses among cheese wheels in Modena, Italy

From ICE Scholarship to Italy and Beyond