As warm weather approaches, a green salad bursting with sweet fruit, crisp lettuce and a floral vinaigrette suits the season.

What’s it like to be a woman in the food and beverage industry? There are as many answers to that as there are female cooks.

Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami — a flavor profile revered for its savory richness and depth.

Since ICE’s inception, our campuses have been home to a great number of chef-instructors whose talents reach far beyond what the curriculum teaches students. Here, we celebrate our women chef-instructors both on- and off-campus.

ICE New York's resident culinary librarian, Rose Kernochan, weighs in on her top recommendations for cookbooks, memoirs and behind-the-scenes tell-alls.

The Ä¢¹½ÊÓƵ is proud to offer more scholarship opportunities to potential students than ever before.

The Ä¢¹½ÊÓƵ has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.

Soy sauce, the ubiquitous condiment revered across Asia, boasts a history as rich and complex as its taste.

ICE alumni can be found thriving across the food and beverage industry. In honor of Women’s History Month, we’ve collected stories about some of the women who made ICE part of their journey and continue to inspire us every day.

The flavors of the Ä¢¹½ÊÓƵ's history are present in every dish we plate.