Tomato, tomahto. Potato, potahto. (One of these is technically a fruit, if you haven’t already been exposed to the tomato-is-a-fruit argument.)

Shari Bayer is living her best life. Having spent over 30 years in the food and beverage industry, she’s worked in jobs across the board, including working the restaurant floor as a server, interning at a trade publication and founding her own hospitality-focused PR firm, Bayer Public Relations.

Japanese cuisine has China to thank for its noodles. Introduced to Japanese cuisine during the early centuries of the Common Era, wheat-based noodles were originally brought over from China, along with various culinary techniques and cultural influences.

Clad in black Chuck Taylors and wide leg pants, the laid back energy of Chef Ignacio Mattos and Chef Jason Pfeiffer reads more like a matured garage band than two men at the helm of one of New York City’s most popular hospitality groups.

When I began training bartenders nearly two decades ago, I would open with the question, "Did you ever feel like someone somewhere gave a class on how to act in a bar and you weren't invited?"

As executive chef of Parcelle wine bar in Lower Manhattan, Ron Yan serves a menu informed by myriad cuisines and some of the places where he’s lived around the world.

In its 4 Levels video series, Epicurious pits professional ICE chefs against amateur and home cooks with a final analysis from a food scientist. In this episode, Chef Chris Scott demonstrates his twist on an old-fashioned Southern sweet tea brine — using lemonade.

Whether you’re making a composed cheese course, a cheese plate or a large grazing table, there are certain principles that can help you find the ultimate pairings for cheese.

Dumplings are important in Chinese culinary history, and are a staple at Lunar New Year celebrations.

Dazzle your next dinner guest or treat yourself with ICE New York's Director of Culinary Affairs Hervé Malivert’s zesty twist on the classic crème brûlée.