We are often asked to convert grams to tablespoons in our professional chefs' recipes, but there is a reason why culinary and pastry professionals measure by weight: precision. Here, Chef Jeff Yoskowitz demonstrates weight vs volume baking measurements and shares the added benefits of using a kitchen scale.

In 2008, 24-year-old Chef Magnus Nilsson took the helm of a 24-seat restaurant called Fäviken in Sweden. By 2012, his 30-course menu earned the remote restaurant a spot on the World’s 50 Best list and in 2016 it gained two Michelin stars. Chef Magnus was featured on Netflix’s “Chef’s Table” and “Mind of a Chef” before closing the restaurant in late 2019 and joining Chef Rene Redzepi’s MAD foundation.

Pastry & Baking Arts Chef-Instructor Kathryn Gordon demonstrates the creaming method for cookies, a fundamental technique that can also be used for cakes and tart dough, using a recipe for pecan sablés from her second book "Les Petits Sweets."

A personal life change was the catalyst for Chef Damon Henderson to follow his heart and study the culinary arts. Nearly two decades later, he is a chef-instructor where he first fell in love with learning the craft.

From a viral social media video to a pastry chef’s insights, learn the secrets for making the most out of parchment paper piping bags to decorate detailed cakes and handle tempered chocolate.

Chef King Phojanakong swaps ingredients with home cook Gabrielle Chappel to prepare her vegan pho while she works with his brisket beef pho recipe.

Ģ����Ƶ students and alumni Shaun Cody, Robert Hennings, Madison Rowland (Management, ‘19/Culinary, ’20), and Stephanie Lau (Management/Pastry, ’20) know that practice, training and focus are keys to success in sports and the restaurant industry. These former athletes came to ICE to pursue their passions in the culinary arts after years of passion on the field, rink, court or fairway.

Chef Akhtar Nawab developed his culinary career at such acclaimed restaurants as Gramercy Tavern, Craft and Craftbar where I first encountered his bowl of pan-roasted sweetbreads. They were hard to deny — delicious, tender and decadent — and a far cry from the food the Indian-American chef cooks today at his Mexican restaurants Alta Calidad in New York and Otra Vez in New Orleans.

We are now well into autumn, the season for the deep flavors and comforting textures associated with holiday baking traditions. Inspired by richly spiced pumpkin pie, I wanted to create a more refined version, swapping out the familiar pumpkin with the natural sweetness and complexity of sweet potato.

When I’m dreaming about holiday food, Thanksgiving is by far my favorite. In my world, nothing beats a plate of turkey, its partners on the side and the grand finale — dessert. As a registered dietitian and chef, I spend most of my time focusing on making food delicious and nutritious.