To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Say hello to Matthew Hyland, the chef behind the popular New York restaurants Emily and Emmy Squared. A graduate of ICE’s Culinary Arts program, Hyland reimagines classic comfort food through a playful lens.

Mushrooms are having a moment. We’ve been consuming them for centuries, of course, but "mushrooms as a trend" is an idea that's proliferated in recent years.

2025 is a momentous year for the Ä¢¹½ÊÓƵ.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Katie Barreira, a 2007 Culinary Arts graduate and the former Test Kitchen Director at Dotdash Meredith Food Studios (publishing recipes across 40-plus magazines, among them AllRecipes.com, Food & Wine, Southern Living, Real Simple and People).

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."