Chef Suzanne Cupps, chef-owner of Lola’s and Institute of Culinary Education Culinary Arts graduate, has carved out a niche ...

The diluted absinthe is perfect for delicately sipping and enjoying. Though absinthe is present in a Corpse Reviver #2, it's ...

Welcome to New York City — one of the world's culinary and hospitality capitals, and one of the most creative food cities in America. Our 74,000-square-foot facility in Lower Manhattan's Brookfield ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...

Welcome to Los Angeles — one of the world's culinary and hospitality capitals, and one of the most exciting food cities in America. Launch your culinary career in this urban oasis for food and ...

Sean is a freelance writer at the Institute of Culinary Education (ICE), combining his passion for food with his storytelling ...

The Institute of Culinary Education's recreational division is known for offering hundreds of cooking, baking, beverage and professional development classes a season for thousands of people a year. In ...

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...

This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di ...

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After graduating from college in New York City, Anthony Sasso travelled to Spain to explore his ancestral roots. He fell in love with the food and returned to New York City to enroll in ICE. He ...