Explore All Plant-Based Culinary Arts

Result (41)
Two white rice balls wrapped in kombu (seaweed) plated on small white dish.
Plant-Based Culinary Arts

What Is Kombu (and Why Do People Love It)?

Blackberry basil salad on a plate.
Plant-Based Culinary Arts

Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette

Tofu with chile.
Plant-Based Culinary Arts

Protein Options for Plant-Based Diets

A bento snacking box with sashimi.
Plant-Based Culinary Arts

How to Make a Lacto-Fermented Kinpira Bento Box

A bowl of tofu and bok choy
Plant-Based Culinary Arts

A Guide to Culinary School for Vegetarians

A plant-based meal.
Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

a jar of fermented cherry syrup
Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind
Plant-Based Culinary Arts

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

Chef Emilie Berner
Plant-Based Culinary Arts

Meet Chef Emilie Berner

A close up of red paprika powder
Plant-Based Culinary Arts

Ingredient Spotlight: Paprika

Chef Nin's green curry falafel dishes sit on a white plate
Plant-Based Culinary Arts

A Thai Twist on Falafel

Two scallion pancake-wrapped enchiladas sit on a green sauce on a white plate
Plant-Based Culinary Arts

ICE Students Create Flavor-Packed Plant-Based Meal

A student in ICE's Plant-Based Culinary Arts program opens a laptop at home
Plant-Based Culinary Arts

ICE’S Plant-Based Culinary Arts Continues to Grow

White asparagus stalks are harvested and placed in a plastic box
Plant-Based Culinary Arts

A Guide to White Asparagus

A red sumac plant surrounded by green leaves
Plant-Based Culinary Arts

What Is Sumac?

Chef Chayanin Pornsriniyom
Plant-Based Culinary Arts

Meet Chef Nin

Chef Celine leads a demo on health-promoting food
Plant-Based Culinary Arts

What’s Good to Eat? with Celine Beitchman

celine-inline
Plant-Based Culinary Arts

Meet Chef Celine Beitchman

Health-Supportive Culinary Arts menu
Plant-Based Culinary Arts

How To Pair Wine With Vegetables

Chef Celine Beitchman making a plant-based meal
Plant-Based Culinary Arts

How to Get Your Essential Proteins

The ICE fermentation lab
Plant-Based Culinary Arts

Nine Miso Substitutes That Pack a Salty, Umami Boost

three bowls of grains
Plant-Based Culinary Arts

All Ä¢¹½ÊÓƵ Grains

fruits and vegetables
Plant-Based Culinary Arts

Demystifying Dietary Guidelines with ICE's Director of Nutrition

three types of flour
Plant-Based Culinary Arts

Four More Flour Alternatives