Aging cashew-based cheeses by inoculating them with specific strains of mold has quickly become one of my go-to pandemic pastimes. The result is wheels of successful plant-based camembert and Roquefort. Here's the nut cheese recipe.

In the 18th and 19th centuries, colonists celebrated after casting their ballots on Election Day, which was considered a holiday.

On the first day of classes for the recent start of the Art of Cake Decorating program here at ICE, I asked the students what they were most excited to learn. String work didn’t come up. Until then, they hadn’t even heard of the cake decorating technique. And once they looked at some images, I think they were a bit intimidated.

David Gross (Culinary, ‘04) started cooking at McDonald’s when he was 14-years-old. Even though he was flipping burgers at a fast-food joint, he immediately felt at home in the kitchen. Decades later, he’s channeled his passion for hospitality into a career as a hotel chef.

Tokyo’s Den restaurant has held two Michelin stars since 2018 and is ranked No. 11 on The World’s 50 Best Restaurants list. Notorious for its tough-to-nab reservations, Den is led by Chef Zaiyu Hasegawa, whose menu is a playful expression of the multi-course Japanese meal known as kaiseki. His wife, General Manager Emi Hasegawa, oversees the guest experience — a journey that starts from the moment a diner calls for their coveted reservation.

These no-bake recipes are the perfect spooky-season bites for parents and children to make together. They're also great for adults who want simple yet festive treats this Halloween season.

Much like many other culinary aficionados, Saul Silva’s (Culinary, ‘19) love for food began even before stepping foot in a professional kitchen. He can likely attribute that to his early days of shadowing his father — who is a professional baker — while cooking at home. After a lot of hard work, determination and focus, Saul is now the sous chef at Bull & Butterfly in Playa Vista, California. This is the newest Los Angeles restaurant from Lemonade’s creators, Alan and Heidi Jackson.

After logging nearly two decades in the entertainment industry producing and directing online content, Cher Lytle sought a career change, and a love of candy fueled her desire to forge a new path at the Ä¢¹½ÊÓƵ's Pastry & Baking Arts program.

Pastry & Baking Arts graduate Joy Cho has captured the process of enrolling in evening classes at the Ä¢¹½ÊÓƵ, changing careers, launching at Michelin-starred restaurants and developing her independent business since the shutdown. This month, she shares her experience hosting a pop-up menu at a New York City restaurant.

Today, David Chang is a household name. The chef and founder of Momofuku has received six James Beard Awards including Best Chef: New York City in 2008 and Outstanding Chef in 2013. He was named Bon Appetit’s Chef of the Year in 2007 and recognized among Food & Wine's Best New Chefs in 2006, GQ's Men of the Year in 2007 and the 2010 Time 100.