Last week, our Life as a Pastry Student correspondent Deanna wrote about making doughnuts. She said, “fried dough is delicious, and our doughnuts were no exception.” Those words (and the photos) left us drooling and wanting more. After a quick look at the curriculum, we found this easy chocolate version. Try them at home and serve with a big cup of coffee for dunking.

Some of you may have caught ICE Chef Instructor Mike Schwartz on Inside Edition late last week. He gave some advice on egg safety, emphasizing that the easiest way to ensure your eggs are safe is to make sure they are fresh and stored properly.

When ICE President Rick Smilow and Anne E. McBride wrote "Culinary Careers: How to Get Your Dream Job in Food," they discovered a plethora of food jobs they had never heard of before. Since the book's release, they have been discovering even more interesting career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

It’s tough to top tapas.

Last Friday, special guest Chef Instructor Seamus Mullen came to ICE to teach a class on butchering and cooking an entire hog. You may have seen him on Iron Chef America or The Next Iron Chef America.

The more I get to know bread, the more I want to know bread.

Last week, ICE President Rick Smilow returned from Chicago for the second time this year. Always having a keen eye out for culinary trends, he reported back to DICED on some of the most notable restaurants, chefs, and meals he encountered. In Part I, he discussed some memorable meals and places. Part II of his report is devoted to one memorable meal at the famed Alinea.

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book's release, they have been discovering even more interesting career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

What is it about a charred crust on a margherita pizza, a steaming, judiciously sauced bowl of linguine Bolognese or a fragrant and bright salsa verde atop fish that always keep us coming back for more?

Earlier this week, ICE President Rick Smilow returned from Chicago for the second time this year. Always having a keen eye out for culinary trends, he reported back to DICED on some of the most notable restaurants, chefs, and meals he encountered. In Part I of his report he talks about some of the restaurants’ classic foods and new variations he encountered. Next week, Part II will be devoted to one restaurant, Alinea.