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Since 1990, C-CAP has awarded students $34 million in scholarships and donated $2.6 million worth of supplies and equipment to classrooms. C-CAP provides training and curriculum enrichment programs

New York’s sake and restaurant community partnered with Project by Project to host NY Loves Japan, a sake and chefs’ tasting to benefit the relief efforts in Japan and the Japanese Red Cross Society

Food is sealed in airtight plastic bags and then immersed in a water bath held at a specific temperature using an immersion circulator. The method is used in some of the world’s top restaurants as an

For this challenge, the remaining celebrities were tasked with creating a live cooking demonstration for Omaha Steaks, in front of executives for the company as well as a live audience at ICE. Ivanka

The two-hour challenge was part of Careers through Culinary Arts Program (C-CAP), a program teaching high school students the skills they need for a career in the culinary industry. ICE President Rick

ICE alum Allison Fishman is the author of the new book, You Can Trust a Skinny Cook. After graduating from ICE, she went on to work in test kitchens at Saveur, Martha Stewart and Food Network. She has

Last week, I had the pleasure of a dessert tasting in the kitchen at La Silhouette, a new French/American restaurant that recently opened in Hell’s Kitchen. Pastry Chef Vivian Wu, or the Viv-ster as

Modernist Cuisine is perhaps the most highly anticipated cookbook ever. Nathan Myhrvold and co-authors Chris Young and Maxime Bilet (an ICE grad) worked with a 20-person team and spent six years

It seems like a bold statement, but without the sterilization capabilities, it provided, most freshwater sources would have been non-potable. This is the gravity with which Instructor Anthony Caporale

For my cooking class at ICE, I was interested in learning more about a somewhat unfamiliar cuisine. I was intrigued at first by a Filipino class and one about Indian influences on African cuisine, but

ICE students have won the competition for the last two years consecutively. This year, six students devised dishes around the theme, “health-inspired fish dish.” Culinary Arts students Marc Giroux

Yesterday, Joe Campanale, the beverage director and co-owner of three successful West Village restaurants, Dell'anima, L'Artusi and Anfora, came to speak to the ICE students about his career and share