Institute of Culinary Education

This vegetarian Indian recipe is topped with mint cilantro chutney for a kick and yogurt for tang.

Celebrate with spooky fudge balls and Trick or Treat bark!

Now that it's roasting season, here's how to pick and prepare this fall vegetable according to #ICEchef Chef Abbie Gellman on Forks Over Knives. http://ow.ly/esLG50C0RZ1

"Avocado gives chocolate mousse an incredibly luxurious texture and plenty of richness without being too heavy" #ICEchef Seamus Mullen on how to use the fruit with Insider. http://ow.ly/6TWq50C4eeu

Here’s how a cold-email to a NYC bar led this pastry grad to launch a pop-up menu.

Explore The Art of Tea with Master Blender and Founder Steve Schwartz on Zoom on Oct. 29 at 3 PM PT/6 PM ET. Register today http://ow.ly/hvvU50C1h7P #MyArtofTea

David Chang dropped some knowledge while discussing his new book, Eat a Peach. Read the recap

Looking for some spooky fun? Join our free, virtual family Halloween class TODAY (Oct. 26) at 12 PM PT/3 PM ET. Check out L.A. Parent for more details! http://ow.ly/TVJ550C13uE

No-mess marshmallows for Halloween.

Look to lighting to enhance ambience and keep guests safe, suggests Dean of Restaurant & Hospitality Management Rick Camac to RestaurantOwner.com http://ow.ly/pbJk50BWREi #outdoordining #restuarantindustry

Join us for an #EliteChef Demo with Head Chef at Launceston Place Restaurant Ben Murphy on YT Live on Oct. 27 at 3 PM PT/6 PM ET. Set a reminder http://ow.ly/JiaU50C1gPI #chefstalk #restaurantindustry

'Tis the season for a pumpkin primer. Find #ICEchef Seamus Mullen's tricks to spruce up seeds, featured on Today Show http://ow.ly/obPt50BYHSK

Try our bagel recipe, which can be topped with sesame seeds, poppy seeds, everything spice mix and more, as featured in The Manual. http://ow.ly/uQ2650BWHBs