Mere steps from our Flatiron teaching kitchens, Silk Road Tavern has become a favorite watering hole of ICE students, chef instructors and staff alike. Yet it's more than proximity that has inspired this affinity for Chef Leo Forneas' latest venture. As he demonstrated in yesterday's demo for career students and alumni, the secret to his addictive comfort foods is a careful mix of spice, creativity, and culinary cultures.

Chef Vicki Caparulo turned to her class, "Does anyone have any questions?" To the surprise of one student, Danielle, her boyfriend Jerry raised his hand. Or rather, got down on one knee.

This month, in honor of the holidays, we've asked our Culinary Arts and Pastry & Baking Arts instructors to share their favorite festive recipes. Last week, Chef Kathryn Gordon shared an Australian holiday treat: mince tartelettes.

I'm the type of New Yorker who prides herself on her cocktail knowledge. If you're looking for a $30 "appletini", I'm not your girl, but when you want a proper martini or require fresh lime juice in your gimlet, I know just the spot. So I was humbled and surprised to attend a holiday mixology class - “Nogs, Flips and Syllabubs” - where I only recognized the name of one of the three drinks.

This holiday season, we've asked the core faculty of our Culinary Arts and Pastry & Baking Arts programs to share some of their favorite festive recipes. First up is Chef Kathryn Gordon, renown for her work in sugar sculpture, confectionery, petit fours, chocolate and ice cream.

When we think of margaritas and guacamole, the chill of December doesn't exactly come to mind. But seasonally motivated chef Rick Bayless - a veritable authority on authentic Mexican cooking - enjoys the challenge of adapting these beloved classics year-round.

Jonathan Waxman, chef, and owner of New York City's Barbuto, has garnered many superlatives during his culinary career: " One of the country's greatest chefs", king of roast chicken and even "the Obi-Wan Kenobi of Top Chef Masters". Monday night, Waxman shared one of his many talents - and favorite aspects of cooking - with ICE recreational students: butchery.

When do you normally drink a cup of coffee? First thing in the morning? After a meal? If you're like most coffee drinkers, a cup of joe - or espresso - is a pleasure enjoyed either solo or with a small bite of something sweet. Last Thursday, Adrianne Rende of Nespresso - one of ICE's Distinguished Culinary Partners - sought to challenge these habits, by introducing students and alumni to the myriad possibilities of coffee pairing.

The past five years have represented an epicurean explosion in the online world, where countless new food blogs are launched every single day. Whether you're new to the digital food space or are a seasoned pro, there are inevitable lessons to learn about the pros and cons of pushing your passion from the confines of your kitchen to the public pages of the Internet.

As the days grow colder and the holidays approach, we enter a season of culinary indulgence. But sugary, rich foods can leave us feeling less than energized. Fortunately, autumn is an excellent time to enjoy seasonal superfoods, as Chef Instructor James Briscione demonstrated this morning on CBS 2 "In the Kitchen".