In New York City, Hot Bread Kitchen is the leading purveyor of unique global breads. Known as much for their social mission—providing job training to female immigrants, many of whom have gone on to

Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes—some include caraway, and others even add eggs. If you ask true Irish

Pink Palmiers Makes about 18 cookies Ingredients: 1 cup sugar Red food coloring 1 sheet frozen puff pastry, thawed Egg white, lightly beaten Preparation: For the Colored Sugar Place one cup of sugar

Cheese: A Connoisseur's Guide to the World's Best by Max McCalman Cheese is more than a delicious snack. Imperative to any chef’s working knowledge of food, cheese can be used in a wide range of

Leftover Vegetable Panna Cotta Makes eight four-ounce servings of panna cotta 2.25g iota-carrageenan (0.3%) 0.375g kappa-carrageenan (0.05%) 500g vegetable puree (made from about 1 lb, or 2 cups

By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all

While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for

On the surface of things, there were no overt signs that I would ever become a professional cook. I’ve only come to appreciate any early, subtle triggers in hindsight. So many of our tastes and habits

Mint chocolate chip ice cream is my absolute favorite. For this recipe, I decided to create a more elegant variation using cacao nibs instead of chocolate chips. The result is a less sweet— and very

I have vivid memories of Christmas mornings at my childhood home. Even if we woke up extra early, we still had to wait to see what was in our stockings until just before breakfast, at which point my

The silky green color of these non-traditional muffins is slightly obscured by the bright garnet cranberries, but take one bite and you’ll know the pistachios are there. To ensure that the miniature

ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with