When dry-aging meat, beneficial bacteria break down tough connective tissue and moisture evaporates, deepening the flavor of the meat.

Mashama Bailey, chef, restaurateur, author, James Beard Award winner and the subject of her own episode of “Chef’s Table,” will be bestowing her hard-earned wisdom upon the next generation of culinary and business professionals as the Keynote Speaker for ICE New York’s 2024 commencement ceremony in May.

The Ģ����Ƶ has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the greenmarket.

Ģ����Ƶ alumna Gabi Chappel is leveling up on Fox’s “ Next Level Chef.”

ICE’s Los Angeles campus welcomes the West Coast’s pasta master to speak at our 2024 commencement ceremony.

I’m getting married this summer, and maybe I’m crazy, but I’d like to bake my own wedding cake. The pastry module in the Culinary Arts program was one of my favorites when I was a student, and the process of testing out different flavors and fillings promises to be a delicious endeavor.

Pomegranates have a tendency to spoil quickly and sometimes are difficult to find when you’re craving one. What if you could keep a jar of fermented pomegranate salsa in your fridge to use as a topping to amplify almost any dish?

"24 In 24: Last Chef Standing" premiered on April 14 with Esther Choi, an ICE Alumna and the Chef and Owner of multi-outpost restaurant mŏkbar, co-hosting the series alongside fellow restaurateur Michael Symon.

New York Times’ restaurant critic Pete Wells just dropped the second installment of his 100 Best Restaurants in New York City.