Explore All Healthy

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A fried egg over a healthy breakfast spread.
Culture

New Year, Renewed You: Final Check-In

Celine Beitchman is ICE’s New Director of Nutrition.
Alumni

Meet ICE’s New Director of Nutrition

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
Recipes

Renewal Season: Three Plant-Based Recipes to Make this Spring

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

A lentil salad is served.
Culture

National Nutrition Month: Tips for Healthy Eating

The Natural Gourmet Center's green juice.
Culture

New Year, Renewed You: Checking In

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.
Culinary Arts

Why Should We Eat Whole Foods?

Leuca's warm cabbage and caesar flavors dish.
Recipes

Kick Off 2025 with This Zesty Cabbage Caesar Salad Recipe

Ira's self-care salad is colorful and therapeutic after a long day at work.
Culture

The Therapeutic Benefits of Cooking and Baking

Cobb salad with sliced tomatoes, hard boiled eggs and salad greens sits on a white plate
Recipes

Rediscovering an American Classic: The Cobb Salad, Redone

Photo by Roberta Sorge on Unsplash
Recipes

Three Oils To Add to Your Pantry

winter citrus salad
Recipes

The Ultimate Vegetarian Valentine’s Day Menu: Part I

borage flowers, an examlpe of winter herbs from ICE's hydroponic garden
Culinary Arts

Winter Herbs for Kitchen Survival

chef working at the institute of culinary education
Culinary Arts

Shaping the Way America Eats: ICE Alum Einav Gefen

Pomegranates
Recipes

A Five-Course Vegan Dinner at ICE

Collage of images including Sharon Folta
Alumni

Fascinating Alumni: Sharon Folta