Ramp season is here, but it won't last long. Here's how to take advantage of ramps' distinct flavor while you still can.

Pursue your hospitality career dream in New York City with ICE's Hospitality & Hotel Management diploma program.

Pastry & Baking Arts Chef-Instructor Sohrob Esmaili shared his tips and tricks for seamless pastry piping.

Spring has sprung — and so has rhubarb. Here's how to get the most out of this seasonal vegetable.

Along with the thrill of inventive flavors, innovative techniques and elegant plating, chefs have a responsibility to fully understand their products and processes, especially when an element of danger is concerned. Besides the risk in handling sharp knives, extreme heat and powerful tools on a regular basis, chefs are also routinely handling something that can cause harm to those they serve: namely, the food itself.