Ģ����Ƶ Chef Kathryn Gordon is volunteering with a non-profit organization to bring oysters back to New York harbor.

Plant-Based Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom gives a classic Thai dessert a fall-flavored makeover.

The Black Manhattan is a drink that's timeless, refined and Halloween-themed, making it perfect for both an upscale party or a relaxed night at home handing out candy.

ICE Instructor and mixologist Garrett Mikell has the perfect drink for spooky season, and it's a classic.

This ICE graduate is broadcasting herself fabricating fish to over half a million Instagram followers.

Many Ģ����Ƶ students are familiar with "Chopped," "Hell's Kitchen," "Top Chef," and the myriad other cooking competition shows on TV. But, this year at ICE, students themselves got to compete in order to win some huge prizes.

ICE graduate Alessandra Ciuffo's culinary journey has earned her a diploma, over two million social media followers and a deep love for the art of cooking — and she's just getting started.

The diversity and vibrancy of New York City’s restaurant and hospitality industry make it one of the culinary capitals of the world.

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination.