Do you think you have what it takes to beat the chef? In a competition show-style battle royale, Chef-Instructor Joshua Resnick and Culinary Arts student Parker Elliott went head-to-head to find out.

Katie Flannery shares how her family business produces top-notch, dry-aged beef products for celebrity chefs and home cooks alike.

Food stories are universal, and here at ICE we want to share those stories, along with our knowledge and expertise, directly with you.

New York Times restaurant critic Pete Wells deemed these restaurants by ICE alumni to be among the best in New York last year.

Start your new year off with some flair — learn how to saber open a bottle of Champagne from ICE Los Angeles Campus President Lachlan Sands.

What food do you eat on Kwanzaa? Well, there isn't one answer, but there sure is a lot to choose from.

ICE Chef-Instructor Kathryn Gordon's new book "Food Business: Idea to Reality" is a guide for entrepreneurs who want advice on how to start a food business.

Here at ICE, we cook a lot. And as another year comes to a close, we look back and reflect on the many recipes we’ve tested (and retested). As we turn the calendar year, we can’t wait to see what we come up with next. Here, our top 10 recipes of 2021:

We’re in the throes of the holiday season, and those celebrating Christmas are in crunch mode, doing last-minute shopping for family and friends. With so many kitchen gadgets at the ready, it’s hard to know what tool is best. We turned to our ICE Chef-Instructors for their ideas — here’s what they recommend gifting this holiday season.

Two ICE experts explain how to pair wines with vegetable-forward and plant-based meals.