🏆 ICE Named the #1 Culinary School in America — but does that really matter? We think it does — and here’s why: ow.ly/uXRS50XgmBX

Sauce-Making 101: How to Make Emulsified Sauces – and a Recipe 🔥 This is the first of three recipes to level up your sauce game: ow.ly/rmTE50XgmXE

Daniel Boulud’s Former Director of Operations (at Dinex Group) Has Advice for Hospitality Pros. From Michelin stars to Manhattan skyscrapers, Michael Lawrence brings precision to every role: ow.ly/rBiK50Xgnc4

Bring your Thanksgiving table to life like a pro 🦃✨ Join food stylists Katie Stilo + Anthony Contrino at ICE for a hands-on class in plating, styling + pro secrets for the perfect holiday feast. 🎟️ Limited seats → eventbrite.com/e/a-picture-pe… #FoodStyling #ICEculinary #Thanksgiving

ICE Alum and LA Resto Owner Zoe Nathan Stays Ready — For Whatever Comes Next 🌟 From cookbooks and farming to award noms and wins, Zoe Nathan has parsed every culinary career path. Read more here: ow.ly/NuLk50XgnpE

Turns out rolling pins aren't just for baking - get the scoop from Lead Chef Shawn Matijevich on TODAY. ow.ly/iLGp50X8GxU

Ruined scallops might not be due to cooking but actually from buying the wrong kinds, says #ICEChef Shawn Matijevich on TODAY. ow.ly/Ic5p50XeicY

Discover which store-bought tomato sauce #ICEChef Ann Ziata reaches for because of its pure tomato flavor and natural sweetness on Delish. ow.ly/P8f750XeeEW

Before you even think about storing your 🍈, #ICEChef Michael Handal suggests doing this first on Tasting Table. ow.ly/qEFe50Xec2y

When freezing plums, #ICEChef Trung Vu recommends flash-freezing them before storing. Find out why on The Takeout. ow.ly/lNgE50XebUm

ICE Alum Meredith Hayden Goes from Viral TikTok Chef to Cookbook Queen The 2019 alum has amassed a major social media following — and turned her life as a private chef into food media stardom. Read more here: ow.ly/zRP150XnaCm

So You Think You Can [Pastry] Chef? It’s Not All Buttercream and Beignets 🎂 Acquiring the title conferred by “Yes, Chef!” requires years of professional work. Here’s what you need to know: ow.ly/uu8x50XnY8G

Discover how #ICEChef Emilie Symons loves to make her Brussels sprouts — from roasting to steaming with apple cider — on Simply Recipes. ow.ly/GYIn50XebQM

If a cantaloupe’s skin is smooth instead of rough, registered dietitian Connie Elick recommends choosing another one on Health. ow.ly/yobM50XeeLE

From color to skin thickness to use in recipes, #ICEchef Ann Ziata explains that not all grapes are created equal on Real Simple. ow.ly/qbxm50XefoN

Chef Mary Attea Fast-Tracked Her Culinary School Training — Then Fast-Tracked Her Success. In the 10-plus years since graduating ICE, she's amassed numerous awards and accolades. Read more here: ow.ly/ZGkF50Xppl2

Sauce-Making 102: How to Make a Pan Sauce to Pair with Any Protein. The second in a three-part series, this recipe will elevate your culinary prowess. Read more here: ow.ly/f7TZ50XppEs

Duck Breast 101. Golden, truffled, and perfectly rendered🦆 A masterclass in precision and flavor, crafted in collaboration with D'Artagnan Foods

“The biggest culprit in the spread of bacteria or fungus is moisture,” shares Senior #ICEchef Stephen Chavez on Delish. ow.ly/PN1j50X8FHU

Emmy-Winning Chef and TV Host Vivian Howard Is Back On PBS — and Rep'ing Southern Food with Style Here's what the ICE alum and multi-time James Beard and IACP Award nominee has to say for herself: ow.ly/OMoz50XraHN