Is it possible to grow an old concept and still wow people with it?

The nouvelle cuisine revolution brought intensely flavored broths and coulis’ that replaced the heavier, traditional sauces of classic French cooking. Now, we have fluid gels, which take the bright, clean flavors of nouvelle sauces to a new level. What is a fluid gel?

Hot off winning a James Beard Award for Outstanding Pastry Chef, Mindy Segal visited ICE this week to share her experience opening the Chicago gem, Hot Chocolate.

Although her kitchen doesn't use many "modernist" ingredients, she wanted to learn more.

These Thai skewers are a favorite of many and such an easy summer snack to serve while waiting for the main dish to finish up.

Chef Dan Stone’s “French Country Kitchen” class is every bit as enchanting and delicious as it sounds. Chef Dan Stone’s “French Country Kitchen” class is every bit as enchanting and delicious as it sounds.

Years ago, when I was starting out in restaurant kitchens, a well-known chef said to me, "I can tell how good a cook someone is by watching them work for five minutes."