One Culinary Arts grad interviews another on opening a bakery with her culinary management education, Instagram marketing and more.

Chef Celine Beitchman is preparing five meal plans for the five major food groups to get the most out of carbohydrates, lipids and proteins. Here, she introduces the series of nutritional recommendations and why we need it.

Dean of Wine Studies Scott Carney evaluates flavor combinations with the Spanish fortified wine while judging a national StarChefs competition with chefs, sommeliers and many courses.

Before the pandemic, hotel restaurants were attracting celebrity chefs, restaurant groups were investing in properties and hotel groups relied on destination dining. A year into social distancing and contactless service, the food-driven accommodations trend continues.

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to treat your mother to — or make for yourself.

Two interests merge in the ICE Chocolate Lab as we explore the similarities and the differences in approaches to roasting coffee and cacao beans.

In 2019, we explored chickpea flour, rice flour, almond flour and buckwheat flour at ICE. We work with many alternative flours and our readers have requested more information on oat flour, quinoa flour, coconut flour and cassava flour.

The growing interest in the impact of food on disease and its role in the prevention or treatment of disease is being celebrated by the medical field and the culinary arts, and we as physicians are thrilled to be collaborating with a group of phenomenal chefs over the next couple of months to explore how the medical science of food, nutrition, and the art and science of cooking intersect.

Joy Cho describes how she's experienced Korean ingredients and dishes in a new way as a pastry professional.

Cooking fish is more challenging than cooking a steak, as each species — and there are more than 30,000 — has a different cooking time. Many fish are delicate and can require extra attention on a grill. Our Los Angeles Campus President Lachlan Sands, whose restaurant career began in the kitchen at the seafood stalwart Water Grill, advises on how to achieve perfectly grilled fish and avoid missteps.