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 and provides a caramelization or maillard reaction to the dish. How do you safely flambé? Since you are literally setting food on fire, it’s important to take necessary precautions. “Take your pan away from the flame, add your Brandy, put it back and let it go,” says ICE’s Director of Culinary Affairs, Hervé Malivert. His preferred flambé liquors are Cognac, Brandy and whiskey — and in that order ..read more

These indigenous Japanese cattle eventually evolved into the now-famous Wagyu cow breed, renowned for its beautifully-marbled beef steaks. While there were limited uses of dairy products in certain regions and communities; milk, cheese and butter were not commonly consumed due to cultural preferences and dietary habits. Instead, the primary focus was on rice, fish, vegetables and soy-based foods. However, there were some instances of dairy products being used in specific dishes, particularly in regions with access to dairy cattle or through cultural exchanges with neighboring countries, but ..read more

In a recent video with Epicurious, ICE's Director of Pastry Research & Development Jürgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled over 10 different brands, evaluated the depth of flavor and texture and deduced how the ingredients for each brownie influenced the final product. Spoiler alert, none of the brownies he tasted were a 10 out of 10 in his book. So, what does Chef Jürgen look for in this sweet treat? A fudgy brownie with a shiny crust, more chocolate than cocoa powder, and mix-ins for added texture. Luckily for you ..read more

Few chefs have blazed onto the American dining scene with such universal praise as Chef Mashama Bailey. Born in New York City — in the Bronx, specifically — Chef Mashama spent some of her formative years in Savannah, Georgia, before returning to the Big Apple, this time in Queens. Though she's cooked in some of New York's most lauded establishments and has staged in Burgundy, France, it was time spent cooking for her family that had the greatest impact on the chef she would become. After graduating from ICE’s New York campus in 2000 with a diploma in Culinary Arts, Chef Mashama launched her ..read more

Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue says it’s more closely related to turnips and mustard greens. Her recipe pairs the leafy green with ingredients that balance its bitter flavor. Sweet Italian pork sausage and Parmigiano-Reggiano cheese add contrast, while garlic butter and garlic chips bump this recipe to the next level. Chef Sue likes to blanch broccoli rabe to remove some of the bitterness and brighten its vibrant green color. To ..read more

The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard Blais and Gordon Ramsay. She’s also ICE New York’s 2024 Commencement Alumni Speaker and is set to speak at graduation on May 22, 2024. Clearly, this is a huge year for Chef Gabi. She’s one of the last five chefs left on “Next Level Chef,” which eliminates one competitor a week. The show’s winner receives a $250,000 prize and year-long mentorship guidance from all three of the judges. As of the ..read more

A self-described “culinary storyteller and custodian of Italian tradition,” Evan Funke’s name is synonymous with elaborate hand-rolled pasta in the American culinary scene. With four restaurants, two James Beard Award nominations, two cookbooks and an eponymous documentary (produced by Tastemade, now streaming on Peacock), Chef Funke has built an empire through his commitment to classical pasta preparation. One of the five children of Oscar-winner Alex Funke (for Best Visual Effects), Chef Funke spent his formative years in Southern California, trying out various potential career paths ..read more

Looking through recipes like Chef Penny Stankiewicz’s Ultimate Birthday Cake or her Peanut Butter & Jelly Cake, I uncovered a flaw in my plan. I don’t want to bake that much cake. It would be a lot of work to make multi-layered cakes just to get a taste, and the ingredient costs — and the inches to my waistline — would indeed add up. A six-inch round pan is the smallest I have, but many recipes call for an eight-inch or 10-inch round pan, a 9x13-inch rectangular pan and even half-sheet pans. For help, I turned to Pastry & Baking Arts Chef-Instructor Ravindra Verma to teach me how to mo ..read more

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — they’re quite literally bursting with flavor. An added benefit to fermenting your pomegranate seeds is that the interior becomes easier to chew. The combination of a baked sweet potato topped with whipped tahini, fermented pomegranate ginger salsa, cilantro and sesame seeds comes together quite effortlessly but also tastes elevated. It is perfect to make in advance for entertaining, meal prep or lunch ..read more

Following in the footsteps of ICE Alumni like Gail Simmons (host, “Top Chef”), Vivian Howard (host, “A Chef’s Life”); Marc Murphy (recurring judge, “Chopped”) and more who have been mainstays in the world of food tv, Chef Esther is making her hosting debut on The Food Network’s newest competitive cooking show “24 In 24: Last Chef Standing.” Chef Esther is no stranger to the world of cooking tv, with a resume including “Iron Chef: Quest for a Legend,” “Bobby’s Triple Threat,” “Throwdown with Michael Symon” (who is now her co-host), “Chopped” and “Battle of the Brothers.” She has also hosted ..read more