Purchasing tortillas makes home-made chips a snap to prepare—we just provide the flavoring for the blank canvas. Dukkah is a traditional Egyptian condiment found on kitchen tables throughout the Middle East. It’s sprinkled on just about everything and used as a dip when mixed with yogurt. Like other cultural dishes, there are as many variations of dukkah as there are cooks who make it. This version is more global than the Egyptian original, showcasing an array of nuts and seeds from around the world.

Aarón Sánchez, co-star of two Food Network hit series Chopped and Heat Seekers, and host of FOX Life’s #1 rated series Aarón Loves New York, never planned to become a celebrity chef. Though it is no surprise that he landed in the field, given he was born into culinary royalty, being the son of one of New York’s most celebrated Mexican chefs, Zarela Martinez.

Since graduating from ICE’s Culinary Arts program in 2009, Kristen’s journey into food media led to enrolling in NYU’s Food Studies program, a subsequent stint at Martha Stewart, and work and a writer and recipe tester for Saveur Magazine and The Wall Street Journal. Kristen then got involved with the development and launch of Food52, a food community that encourages home cooks to submit recipes, exchange tips and share food knowledge. Thanks to a recent Recreational Cooking class at ICE lead by Chef Kristen, I learned a few fun ways to turn simple ingredients into genius recipes.

As author Christopher Hitchens once said, “Everybody has a book inside them.” When it comes to those in the culinary world, that book needs to come out, and when it does it’s usually in the form of a cookbook.

Sake is an ancient—and often misunderstood—Japanese drink that is quickly gaining in popularity in the United States.

I love going to the Green Market in the summer months when the farm stands are bulging with beautiful summer fruits. I love red fruits especially, and the combination of cherries and plums is always a treat! Damson plums and sweet, black cherries make a great combination.

As our culinary arts class continues to meet at ICE, we’ve gotten our groove and fallen into a comfortable routine. Mise en place is always first. I love the sound of knives cutting through produce, hitting the boards as we prep. I know there are some people who feel a sense of serenity when they organize and clean. That has never been me—but give me a knife and allow me to chop, dice and slice? Zen...so long as I don’t cut any fingers!

As Director of Career Services at ICE, I’ve had career strategy meetings with many hundreds of students in all of our professional programs. Often, they’re looking to me for that "holy grail" that will illuminate just how to get from A to Z in their targeted culinary career.

Making strudel for the first time is an incredibly eye-opening experience. It is a feat one simply cannot imagine when looking at a small circle of dough. To believe it will stretch it into a sheet several feet squared takes a lot of faith.

The Ģ����Ƶ is about to hit the friendly skies. This week, we were thrilled to host "The Cabin Pressure Cook Off", a new culinary competition that has Delta Air Lines partnering with Food & Wine magazine.