Restaurant professionals — from chefs and managers, to servers and hosts — have a unique perspective on the season’s ...

Danielle enjoyed ICE’s Culinary Arts program, and after leaving, worked closely with Dan Kluger at the restaurant Loring ...

Baking essentials, for pros and enthusiasts alike, range from inexpensive tools and ingredients, to small appliances, ...

Looking for something a bit less American-traditional? Look no further than West Hollywood’s famous Genghis Cohen restaurant. This institution is open for Christmas dinner (which is a tradition for ...

This baked Brie cheese recipe is both simple to make and show-stopping to present, perfect for a holiday table spread. Institute of Culinary Education Chef Herve Guillard shares his baked Brie recipe ...

At this time of year, festive breads woven with history and symbolism adorn tables throughout the world. From fluffy, fruit-studded Italian panettone to the golden challah of Jewish Shabbat, these ...

Pamela Vachon is a freelance food and travel writer and ICE graduate (Culinary '11) whose work has appeared in Bon Appetit, Travel + Leisure and Wine Enthusiast, among others. She is a certified ...

It’s often assumed that the only reason to attend culinary school is to become a restaurant chef. That, however, couldn’t be further from the truth. While many culinary school graduates do develop ...