Amidst fires throughout Los Angeles, here is information about current ICE Los Angeles campus operations for students and faculty, many of whom have been affected by the events of the last 48 hours and continue to face uncertainty.

Rich, flaky and the perfect complement to your morning cup of coffee, the croissant is the quintessential French pastry. But how did the croissant come to be?

Millet is a gluten-free whole grain that's versatile in texture and packed with health benefits.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. First up is Pastry Chef Michelle Palazzo.

It’s January, which means New Year’s resolutions are in high gear. Here are small, simple changes that will help set you up for health and career success in 2025.

Discover the top food trends of 2025, and find out how they'll transform cuisine this year.

After graduating from ICE’s Pastry & Baking Arts program, Pragati Mitta set her sights on private dining.

Make these sweet treats for Santa, your holiday host or yourself.

Start your 2025 cooking journey with 5 chef-inspired resolutions.