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Anthony Caporale's Syllabub cocktail.

Toast the Season with Eggnog's Ancestor

Richard Vayda instructs a Wine Essentials class.

Holiday Wines from Around the World

Leuca's warm cabbage and caesar flavors dish.

Kick Off 2025 with This Zesty Cabbage Caesar Salad Recipe

A Masor jar of multi-colored beans with a spice blend makes a pretty homemade gift.

An Easy, Insta-Worthy Homemade Food Gift

Sweet Potato Flan Caramel

Sweet Potato Flan Caramel Recipe: A Classic with Seasonal Flair

Marc Murphy's Parmesan cookies

Marc Murphy's Three-Ingredient Cookies

Peter Gyorgyicsek has won gold medals for his sugar sculptures.

Pastry & Baking Arts

Gold Medal-Winning Sugar Artist to Teach at ICE

Chicken, Shrimp and Sausage Gumbo is great for groups.

Chef Margot's Go-To Gumbo

Chef Phil serves a paccheri pasta with pancetta and Parmesan.

Meet Your New Winter Comfort Food Favorite: Italian Pasta with Pancetta Recipe

A celebratory croquembouche is accented with ribbon.

Pastry & Baking Arts

Celebrate New Year’s with a Croquembouche

A dish of Brussels sprouts is served.

How to Make Better Brussels Sprouts

Wines from Spain serves a tasting of white and red wines at ICE's Los Angeles campus.

A Beginner’s Guide to Spanish Wines

Creative Director of Genius at Food52 Kristen Miglore (Culinary, '08) released "Genius Desserts: 100 Recipes That Will Change the Way You Bake" in September.

Holiday Gift Guide: Winter Cookbook Releases

Hors d'oeuvres are served at NGI's 40th anniversary event.

Natural Gourmet Institute Alumni to Know

An ICE hospitality alum is a concierge at the Crowne Plaza Times Square Manhattan.

Life as a New York City Concierge

Missy Robbins is the chef and co-owner of Lilia and Misi.

Business of Food/Wine

Missy Robbins’ Approach to Restaurant Management

Ira's self-care salad is colorful and therapeutic after a long day at work.

The Therapeutic Benefits of Cooking and Baking

The interior of NYC cocktail bar Porchlight. Photo by Liz Clayman.

Business of Food/Wine

Porchlight Promotes Another ICE Alum to GM

ICE alum Adrienne Cheatham was the runner-up of "Top Chef" season 15.

Food TV Tips for Future Chefs

ICE alum Yoon Hee Kim visited the LA campus for a tea tasting and demo.

How a Culinary Arts Grad Became a Tea Expert and Educator

Sugar Couture offers a lemon ginger cake.

Pastry & Baking Arts

Sweet Ways to Taste Ginger this Winter

Chef Penny makes cute dogs out of ice cream.

How to Make a Dog-Themed Ice Cream Scene

Luciana Colletti is studying Pastry & Baking Arts at ICE.

How a Pastry Student Overcomes an Eating Disorder

ICE alum Naseem Kapdi works with a student at Hot Bread Kitchen.

ICE Alumni with Careers that Give Back