Institute of Culinary Education - NY & LA

How is Flour Made? 🌾💭 Read more here: ice.edu/blog/fresh-mil…

The Science Behind Smell and Taste 📊 How are they connected, and why does it matter? Read more here: ow.ly/HxMu50YpgEG

Want better canned soup? Stephen Chavez says start with a low-sodium version and mix in fresh veggies on @foodandwine. ow.ly/UxoA50YmAZt

The Ultimate Chocolate Chip Cookie Technique 🍪🚨 Read more here: ow.ly/f1Lg50YpgwE

Chef Barry experiments with vinegars at home and shares his fermentation findings. Read more here: ow.ly/yoru50Ypgf0

What step does #ICEchef Michael Handal say is the most overlooked when making roast beef? Find out on @CHOW. ow.ly/ZkGW50YmB53

A Brief History of the Croissant 🥐 Learn all about the iconic Viennese-turned-French pastry, here: ow.ly/MITF50YpeOx

Tired of tasteless frozen veggies? #ICEchef Richard LaMarita shares easy ways to make them delicious on @FoodRepublic. ow.ly/uGtU50YmBbo

Choosing the Best Flour for Bread Baking: A Comprehensive Guide 🍞 Get the scoop here: ice.edu/blog/choosing-…

Ever wonder why soup tastes better the next day? #ICEchef Michael Handal says it’s all about aging, just like wine and cheese, on @EatingWell. ow.ly/ObYi50YmBN2

When it comes to choosing a cutting board, #ICEchef Michael Handal suggests a wooden board made of cherry or maple wood on @EatingWell. ow.ly/zl7250YmAOn

For perfectly seared, colorful roasted Brussels sprouts, #ICEchef Emilie Symons recommends using a cast-iron pan in the oven on @FoodRepublic. ow.ly/TSNR50YmAUF

TODAY'S THE DAY 🧑‍🍳🔥🔪 Discover your passion and pursue your culinary dreams! Enroll Today or Request Info Here: ow.ly/qFPp50VnzRx

Vinegar in Dessert?! Try This Blackberry-Honey Vinegar Gelee Chocolates Recipe This tangy and sweet confection justifies vinegar’s place in the pastry kitchen. Get the recipe here: ow.ly/xiMh50Ypc1K

Table salt can be found in every kitchen, but #ICEchef Stephen Chavez avoids it because of its metallic aftertaste. Find out which salt he prefers on @Delish. ow.ly/rwwk50YmBi7

Picking the right wine isn’t easy, but Director of Wine & Beverage Studies Richard Vayda has done the work and shared his favorites on @foodandwine. ow.ly/N1HL50YmBqK

#ICEchef Richard LaMarita says adding acidity or warm spices can take your roasted vegetables to the next level on @EatingWell. ow.ly/hFCh50YmBEg

Cabbage isn’t just trendy. From comfort food to an economical choice, Director of Nutrition Celine Beitchman explains why it connects with so many on @Salon. ow.ly/wqzV50YmBIR

Food Photography 102: Use These Angles to Level Up Your Images We all have a “best” side — and so does your food. Learn more here: ow.ly/m1jx50YpbaN

From Military Service to Restaurant Service: Finding Community and Comfort in the Kitchen The benefits and communal comforts of military service are often replicated in restaurants. Read more here: ow.ly/r14G50Ypb54