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.

When we think of vanilla, pastry applications that have vanilla as the primary flavor, like ice cream, may come to mind first. However, vanilla is more often used because it’s a flavor enhancer. It complements and mellows, balancing sharper notes and contributing a sweet and floral flavor, which is why it appears as an ingredient in most baked goods.

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

When fresh produce meets salty feta cheese, magic happens.

You don’t need to be a professional baker or even a culinary student to know that the dusty old bag of flour lurking in the back of your pantry might not be the best option when you’re in the mood to whip up a fresh, crusty loaf of bread.