With the holidays approaching, Pastry & Baking Arts Senior Chef-Instructor Stephen Chavez answers common questions about baking the perfect pumpkin pie. Pie Crust What type of crust do you prefer with

Whether you’re whipping up a batch from scratch or utilizing refrigerated cookie dough, in theory, you can enjoy a fresh cookie, still warm from the oven, in about 20 to 30 minutes time from start to

Layer cakes are generally celebration cakes, so unless you’re a pastry chef or otherwise work in a bakery, you might not actually be in the habit of cutting cake more than once or twice a year. It

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

Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different

Even in a conventional grocery store, you have many options to choose from when it comes to different flours: those that are indicated for different purposes, white and whole wheat, and even those

The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween. A roulade cake, also known as a Swiss roll or a rolled cake, is typically

Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two

Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent

From a creative perspective, a composed cheese plate allows an exciting opportunity to straddle the line that separates sweet from savory. The cheese is the star of the show, of course, but the

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

Pizza, whether viewed as a refined classic flatbread or vehicle for meat, cheese and sauce, is a cornerstone of the culinary landscape in the United States. Fittingly, it also serves an important role