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At this year's World Science Festival in New York City—an annual series of public events celebrating and exploring the scientific advancements of the past, present, and future—ICE was host to a

This month, you may have noticed ICE on part one of the season finale of NBC’s Celebrity Apprentice. The season’s winner, Trace Atkins, was among those who came to our professional kitchens to whip up

During the event, alumni had an opportunity to see what’s new while enjoying refreshments and rubbing elbows with their peers and former instructors. For the staff, it was an amazing opportunity to

You already knew all of that, right? That stuff is for amateurs, and you're serious griller who’s ready to take this weekend's cookout to the next level. So let's talk ribs. The secret to the best

Often referred to as the "Oscars of food", these annual awards are among the most elite honors in the culinary field. This year's theme was, fittingly, "Lights, Camera, Taste", a celebration of the

6:10 PM Moving from savory to sweet, Chef Chad Pagano demonstrated the difference between making dessert at home and for a crowd. Inviting Martin Rucker and Herb Taylor to whip up a batch of chocolate

ICE hosted the cookbook launch for the collaborative's 2013 publication, featuring recipes from such renowned chefs as Dan Barber, Rick Bayless, Mary Sue Milliken, and Ethan Stowell. A selection of

When I contacted her to request an interview on behalf of ICE, Ms. Stockton graciously accepted. We met at the Food Network offices at Chelsea Market. Here’s what she had to say: I’ve heard that you

Every year, Allagash brewery in Maine selects one brew from its portfolio to inspire ICE’s professional culinary students as they craft original recipes to feature and pair with the beer. This year

“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter

Launching ICE's new Techniques & Art of Professional Bread Baking program this spring, Chef Sim Cass explained to his students that creating bread is alchemy: the seemingly miraculous transformation

Looking around as if at Disney Land for the first time, I took in the photos on the walls, walked past a pastry class, and inhaled the scent of fresh baked breads. At the front desk, I check in