When it comes to steak, it does matter which way you slice it. With grilling season in full swing, you’d be wise to learn the simple technique for making every steak more tender and delicious: slicing across the grain.

Ready to take this weekend's cookout to the next level? Let's talk ribs. The secret to the best ribs ever to come off your grill is… your oven! Slow roasting your ribs in the oven before finishing them on the grill is the best method we’ve found for juicy, falling-off-the-bone ribs that don’t require an expensive smoker or low temperature grilling set up.

If you want to cook like a pro, it’s essential to master the fundamentals. That’s why ICE culinary students start their training by learning the proper techniques for basic cuts: from slicing and dicing to a julienne and chiffonade. In a new video from ICE + Wüsthof, Chef James Briscione, ICE’s Director of Culinary Research and two-time Chopped champion, demonstrates the proper technique for three basic cuts: the slice, the dice and the julienne, just as he does with ICE culinary students.

There are few things in life more satisfying than freshly baked naan: the supple, chewy flatbread found in many central Asian cuisines. Made from just a few ingredients and leavened with yeast, the recipe isn’t much different than the breads found in so many cultures all over the world.

ICE and USHG have paired up to offer Understanding Wine: a unique wine course led by James Beard Award-winning Wine Director and Master Sommelier, John Ragan. The course is based on the same insider educational curriculum taught to all USHG sommeliers, and ICE’s Content Manager Caitlin Raux had the chance to tag along on this 10-part voyage into the world of wine.

Bright, fresh and packed with flavor, herbs are an essential part of every chef’s training.

It’s not easy to remove the intimidation factor from wine. Save for sommeliers and connoisseurs, most people get a little squirmy when it comes to talking about wine — a fact that makes wine buying a challenge. Dustin Wilson, master sommelier and co-founder of Verve Wine, wants to make wine more accessible to everyone.

Ever wanted to make fresh ravioli at home, but too intimidated to try? In a new video from ICE and PEOPLE magazine, ICE Chef Robert Ramsey shows how easy it can be with one simple trick, and shares an addictively delicious homemade ravioli recipe that confirms the adage that less truly can be more.

How does the chef of the world's best restaurant fight food waste? Massimo Bottura, chef of Osteria Francescana, named #1 restaurant in the world in 2016, will answer this question and more during the Zero Waste Food conference on April 28-29, 2017. Hosted in partnership with The New School, the two-day conference brings together chefs, growers, architects and food entrepreneurs to explore ways we can create more sustainable food networks and eliminate food waste.