Culinary Arts

You may associate St. Patrick’s Day cuisine with corned beef and cabbage, but here’s some potentially bad news: corned beef is more an Irish-American tradition than a proper Irish one. (Cabbage

After a long winter where root vegetables tend to be the only “seasonal” produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the

The term “goat cheese” is often synonymous with chèvre cheese, the fresh, rindless logs of goat cheese that may be found everywhere from your grocery store dairy department to artisanal cheese shops

You have probably encountered sumac, even if you didn’t know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries

Over the course of the three day event, ICE’s Director of Culinary Affairs, Chef Hervé Malivert and Chef-Instructor Christopher Arturo represented ICE in various culinary showcases. The final evening

We sat down with ICE’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is

There is a 16th century joke whose punchline claims that there are no Welshmen in heaven because they were lured outside of the pearly gates by cheese. I’ve never taken a DNA test, but given this fact

Lots of different cheese styles — even popular ones — have their detractors, but whenever I teach cheese classes, I’ve never met someone who doesn’t say they absolutely love gouda. It inspires

As the perfect centerpieces for parties, picnics and more, charcuterie boards are all the rage. Traditionally served as an array of meats and cheeses, this dish is familiar to any modern foodie or

Alessandra Ciuffo, a Culinary Arts student at ICE's New York campus, was featured on the Rachael Ray Show — again. On Monday, January 9, 2023, Alessandra returned to Rachael Ray’s kitchen after her

A native of Croton-on-Hudson, New York, just north of the five boroughs, Chef Joshua recalls that, family nights out typically meant heading to whatever local red sauce eatery was currently poppin’

There are those who love their wonderful funk and bite (myself included), and then there are those who...don’t get it (my younger self included). To move toward a deeper understanding of what these