What is flambé? Meaning “flamed” in French, flambé 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...
When you’re craving warmth and comfort when the weather is brisk, this rich and creamy pasta is bound to satisfy. Umami means “pleasant savory taste” and is often referred to as the fifth taste...
Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most...
It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil — and be aware of the temperature of the pan. “If the pan is only medium, it’s going to...
After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason...
Grilling is best suited to tender cuts of beef, such as filet mignon or ribeye, which take a shorter amount of time to cook and have less risk of drying out. These tend to be more expensive, so it's...
What is infrared technology? In short, the technology behind infrared cooking is the use of infrared radiation (IR), also referred to as infrared light: a type of electromagnetic radiation (or energy...
Ever since ombre cakes became fashionable, the colorful trend has filled inspiration boards on Pinterest and flooded foodies' social media feeds. While the ombre hair trend emerged in the early part...
When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed...
In a pastry chef’s toolbox, you may find items like a candy thermometer, a bench scraper and an offset spatula that professionals simply can’t live without. You may be surprised to find out that one...