This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di ...

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal ...

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the creator behind the “ Hand Me the Fork ” social media brand, she’s built a ...

October 1st is National Taco Day! Celebrate by watching Chef Kelvin Fernandez make his delicious rib-eye tacos with a sweet, tangy pineapple salsa. In this episode of Epicurious' 4 Levels video series ...

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 ...

Three Institute of Culinary Education alumni are making waves this month with high-profile achievements in the culinary world, demonstrating that hard work and dedication to the craft can lead to ...

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination. Though you might associate ...

If you’ve ever wondered how chefs make such perfect – and delicious – omelets, join us for a virtual cooking demonstration. ICE Chef-Instructor Joshua Resnick will show you how to make this benchmark ...

Chef Daniel Rose is best known for articulating classic French cuisine as a contemporary homage to locality, heritage, and season. His restaurants have been at the forefront of the international ...

Jenna Greco is passionate about providing the industry's next generation of leaders with the tools they need to succeed both professionally and personally. She began teaching Restaurant & Culinary ...