What do you get when you cross a group of high-achieving specialists in molecular biology, physics, and fine arts with a burning curiosity for the science of cooking? Three best-selling authors and culinary pioneers who are forging our current understanding of the science of food.

Here at ICE, we're thrilled to have a long-standing relationship with Dessert Professional, a revolutionary magazine that, as Hall of Fame inductee Florian Belanger explained, was one of the first publications connecting professional pastry chefs with peers in their field.

It was exactly one year ago, this month, that I made the decision to start consuming a plant-based vegan diet. Eating vegan is challenging in today’s culture, but not impossible. Usually all I have to say is “hold the cheese” when ordering at restaurants, but breakfast foods are a different story. I remember the day when my dad took me our favorite diner for breakfast and I realized the only thing vegan I could order was black coffee and hash browns—that is, if they weren’t cooked in butter.

Where do celebrities come when they need help from culinary visionaries? The Ģ����Ƶ of course!

My first week working at ICE, I was invited to join other new staff members for dinner at Gramercy Tavern. Never having been in this legendary New York restaurant, I was thrilled by the attention to detail and the quality of the dishes I tasted—not least of all, by the dessert. Needless to say, I was impressed to learn that an ICE graduate, Jessica Perkiss was one of the pastry sous chefs at the restaurant, and I'm thrilled to share her story.

In April, ICE opened its doors to welcome past students for the Annual Alumni Party. This year’s mood was especially celebratory, as we officially unveiled the launch of the ice.edu website. Though the halls, the familiar, friendly faces of Chef Instructors and staff haven’t changed much, but our look is all new, inviting ICE students to “find their culinary voice.”

I’m not going to insult you with another basic ‘ how to grill’ post. I won’t bore you with talk about how to set up your fire so that one side of the grill is hotter than the other so you can sear foods and cook larger, denser cuts at the same time. I won’t waste your time reminding that 30 to 60 minutes before cooking you should remove meats from the refrigerator and season them. And I’ll certainly not rattle on about patting meats dry before you cook them, then brushing them with oil and seasoning again with salt and pepper immediately before they hit the grill.

A riddle: How many drops of rain does it take to kill a GoogaMooga? The answer: None; GoogaMoogas aren’t killed by rain.

Dave Crofton head baker at One Girl Cookies is a warm guy with a big personality. He has a unique passion for baking that’s inspiring to watch. But Dave’s story does not follow the traditional path to success.

I have always loved food. Loved to cook. Loved to talk about food, think about food, read about food. You get the gist. Food + Me = Love! But recently, my relationship with food was challenged. My love turned to fear. One of my children was diagnosed with life-threatening food allergies to peanuts, most tree nuts and sesame, while another child was diagnosed with celiac disease, along with the same allergies. Shortly thereafter, I was diagnosed with celiac disease (my mom was too!). Looks like we’ve been living with these issues for years and had no idea!