If standing over a stove isn't your favorite spring thing, consider brunching for Easter at a fabulous LA restaurant.

After the sweet success of his ube Basque cheesecake recipe, Ä¢¹½ÊÓƵ Pastry & Baking Arts Chef-Instructor Trung Vu has done it again.

To celebrate 50 years of the Ä¢¹½ÊÓƵ, we're honoring 50 distinguished ICE alumni. Meet James Beard Award nominee and IACP award-winning cookbook author, recipe developer and Food52 Founding Editor, Kristen Miglore.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Maxime Bilet, food nonprofit founder and co-author of the James Beard Award-winning cookbook "Modernist Cuisine."

For Women's History Month, the Ä¢¹½ÊÓƵ hosted several Q&As centered on women in food. ICE students enjoyed exclusive access to the participating panelists, among whom were Chefs Sohui Kim and Shenarri Freeman. Here's a look at our "women in business" conversation with the award-winning chef-restaurateurs.

For Women's History Month, the Ä¢¹½ÊÓƵ hosted events to honor women in food.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Kerry Brodie, the founder of a nonprofit empowering refugees through food.

For centuries, kombu has been a staple ingredient in Japanese cuisine, imparting broths, stews and seasonings with deep umami flavor. But what is it, how is it made, and how does its contributions to plant-based cooking support the environment?