Baking essentials, for pros and enthusiasts alike, range from inexpensive tools and ingredients, to small appliances, ...

Julie Bowen stars in the series about an embattled legacy food magazine.

Pamela Vachon is a freelance food and travel writer and ICE graduate (Culinary '11) whose work has appeared in Bon Appetit, Travel + Leisure and Wine Enthusiast, among others. She is a certified ...

Looking for something a bit less American-traditional? Look no further than West Hollywood’s famous Genghis Cohen restaurant. This institution is open for Christmas dinner (which is a tradition for ...

Whether braided, stuffed, or shaped in a ring, these six holiday breads from around the world provide a taste of global ...

It’s often assumed that the only reason to attend culinary school is to become a restaurant chef. That, however, couldn’t be further from the truth. While many culinary school graduates do develop ...

Give new life to your Thanksgiving leftover recipes with one simple addition: cheese. While many of us live for Thanksgiving leftover recipes, some of us—after a few days of turkey and stuffing on ...

ICE Chef-Instructor Leif Evans shares a Cornbread Sausage Stuffing recipe that's guaranteed to wow your guests. ICE Chef-Instructors are a combination of kitchen mentor and supportive right hand. In ...

Thanksgiving is just around the corner. (How can it be?) If you’re not as prepared as you’d hoped — and if the thought of cooking an entire turkey makes your head spin — you’ve come to the right place ...