Fresh cheeses go through only minimal transformation from milk to cheese, and experience little to no aging, leaving them with a high moisture content compared to other kinds of cheese. Mostly milky...
Plenty of classic cookbooks contain wisdom that even tenured chefs still rely on. 鈥淚 think the thing that makes classic cookbooks classic is they are both trend-proof and bullet-proof,鈥 says ICE Los...
In recent years we have returned to the notion of responsible, ethical and informed sourcing of our ingredients. After years of elaborate processing of our ingredients to wow guests and fill our...
Firm or hard cheeses are often grouped together for the sake of simplicity, and typically have a couple of major characteristics in common, even among diverse types of cheese. First, most hard cheeses...
What is flamb茅? Meaning 鈥渇lamed鈥 in French, flamb茅 is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces...
Dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space, specific temperature...
At its core, dashi serves as the foundation upon which countless Japanese dishes are built, extending beyond a mere clear broth. Its delicate yet complex taste, characterized by the subtle interplay...
Its origins can be traced back over 2,000 years to China, where it emerged as a cornerstone of the cuisine. Trade then carried this liquid gold across the world, where it became deeply woven into the...
As the American artisanal cheese industry has been growing steadily over the past 30 years, and American cheeses have been earning accolades worldwide for their excellence and creativity, the words...
From certain varieties of olives and potatoes to various cured meats, to balsamic vinegar and cheese, there are certain foods that are inextricably tied to their place of origin. The specific terroir...
Before I was a student in ICE鈥檚 Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn鈥檛 preparing food 鈥 I helped customers...
Taking the Culinary Arts program was a dream. And when you dream about going to culinary school 鈥 or at least when I did 鈥 I imagined pulling a roasted rack of lamb out of the oven, folding the...
