“The most important thing is to document your food narrative,” Chef Marcus Samuelsson said last night during his demo for his latest cookbook, The New American Table.

On Monday, November 16, we arrived at the Condirama, Felchlin Chocolate's teaching facility, and began our four days in class with a taste of Felchlin’s Xocolatl hot chocolate drink.

The 12th-floor demo kitchen at ICE Culinary was a flurry of flour and excitement today as ICE Culinary alumna (Culinary ’94) Chef Gina DePalma put her skills on display in A Sweet Italian Christmas Demo.

As I planned my Thanksgiving travels to the distant lands of Long Island, food was on the mind.

One of the year's biggest feasting days is almost upon us and what better way to launch into the holiday (eating) season than with a unique twist on a classic potato side.

Seven ICE pastry instructors spent last week learning all of the latest chocolate techniques as guests of the Felchlin chocolate company at their headquarters in Schwyz, Switzerland, which is near Lucerne, the most popular city in central Switzerland.

I breathed a sigh of relief this week as our class made the transition from Module 1 rookies to Module 2 (lesser) rookies.

Last night Action Against Hunger held its 2009 benefit gala.

“Your job as a baker is to evoke the full potential of flavor trapped in the flour.” - Chef Peter Reinhart