Explore All Desserts

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Chef Penny's Piña Colada Cupcake
Recipes

Chef Penny's Piña Colada Cupcakes

Empire, Gala, Ginger Gold, Honeycrisp and Mutsu apples from Terhune Orchards in Salt Point, New York.

Fall Apple Dishes by ICE Alumni

Jersey & Co. Gelato flavors
Pastry & Baking Arts

ICE Alumni Create Fresh Frozen Desserts

Coffee ice cream
Pastry & Baking Arts

Four Factors for Perfecting Ice Cream

Patriot's Pie
Recipes

How to Make Patriot’s Pie

Red and blue star-shaped cookies
Pastry & Baking Arts

Natural Ways to Color Food Red and Blue

Apricots grow at P-R Farms
Pastry & Baking Arts

All Ä¢¹½ÊÓƵ California Apricots

Cake
Tips & FAQs

8 Tips for Having a Healthy Relationship with Sweets

strawberry-cashew raw cheesecake
Recipes

Plating Palate: Strawberry-Cashew Raw Cheesecake

Venetian rainbow cookies are served on cookie day in ICE's Pastry & Baking Arts program.
Recipes

How to Make Venetian Rainbow Cookies

Olive and eucalyptus gelato at Dessert Bar in New York City.
Culinary Arts

The Science Behind Smell and Taste

Raw Peppermint Brownies
Recipes

Three Chocolate Desserts for Valentine’s Day

Chef Penny's rose conversation heart macarons.
Pastry & Baking Arts

Elevate the Conversation Hearts with Macarons

Michael Laiskonis' Balsamic Vinegar Gelato
Recipes

Michael Laiskonis' Balsamic Gelato

Chef Nicolas Botomisy's apple ginger plated dessert.
Pastry & Baking Arts

Meet French Pastry Chef Nicolas Botomisy

A bowl of Barry Callebaut chocolates.
Pastry & Baking Arts

A Chocolate Primer for Aspiring Chefs

Sweet Potato Flan Caramel
Recipes

Sweet Potato Flan Caramel Recipe: A Classic with Seasonal Flair

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.
Videos

How to Make a Dog-Themed Ice Cream Scene

Chef Penny perfects ube custard tarts after a few tries.
Pastry & Baking Arts

Trial and Error with Ube Tarts

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections.
Pastry & Baking Arts

A Pastry Chef’s Path from New York to LA

A hand grabs one of Chef Penny's leftover candy cookies.
Recipes

The Perfect Recipe for Leftover Candy

Pastry & Baking Arts student Joy Cho continues her career change litmus test at ICE's New York campus.
Pastry & Baking Arts

Second Time’s the Charm: Reflecting on My First ICE Practical

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.
Culture

Five Reasons Portugal is a Culinary Traveler’s Haven