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Meat cones in a Madrid market.
Culinary Arts

The Best Thing ICE Chef-Instructors Ate This Summer

A basket of poblano peppers.
Recipes

How to Make Dill Pickle Fermented Hot Sauce

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina
Videos

Alumni Spotlight: Adriano Piazza

A plate of cheese-stuffed naan.
Recipes

Chef Ravi’s Cheesy Naan

Corn bread with pickled okra.
Recipes

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.
Plant-Based Culinary Arts

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

Chef Markus Glocker
Business of Food/Wine

Five Takeaways from Chef Markus Glocker

a jar of fermented cherry syrup
Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Mark Vetri and Andrew Friedman

Chef Marc Vetri Attributes His Success to Risk

A server holding a menu
Business of Food/Wine

How to Start a Career in Hospitality

ICE Alum and Chef Matthew Tran stands in front of Otium
Alumni

Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants

Chef James Blatt stands in the ICE kitchen

Meet Chef Jamie Blatt

Green edamame risotto topped with mushrooms and fried leeks sits in a white plate
Recipes

Edamame Risotto with Confit Mushrooms

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

Brined Pine Nut Ricotta Cucumber Rounds with Preserved Orange Rind

A piece of onigiri and multiple pieces of plant-based "salmon" skin sit on a blue plate

Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin

A grilled cheese sandwich on a plate.
Culinary Arts

5 Best Cheeses for Grilled Cheese

Heritage Tomato, Sungold Tomato Broth, Lemon Balm and Cottage Cheese
Recipes

A Summer Sungold Tomato Dish

Kombucha martinis
Recipes

A Beginner’s Guide to Brewing Kombucha

Pommes de Terre Byron
Recipes

Recipe: Pommes de Terre Byron

A cheeseburger with caramelized onions on a white plate
Recipes

Smash Burgers vs. Restaurant-Style Burgers

Mixed heirloom tomatoes sit on a metal plate
Culinary Arts

Ingredient Spotlight: Tomatoes

Four pieces of musubi sit on a white plate
Recipes

Hawaii Wildfire Relief Resources & Spam Musubi Recipe

Chef Neal Fraser talks to ICE students behind a table with ingredients on top of it
Alumni

Meet Neal Fraser, Chef and Co-Owner of Downtown LA's Redbird and Vibiana

Marc Vetri and Andrew Friedman
Alumni

Andrew Friedman Talks to Marc Vetri