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Topic: Institute Of Culinary Education (page 3)

This salad has hearty winter greens with festive, colorful vegetables. (Photo courtesy of the Institute of Culinary Education)

Match your salad to the winter season

Chris Scott - Institute of Culinary Education
Simple and delish quinoa pasta with fresh tomatoes, garlic and basil. (Photo courtesy of the Institute of Culinary Education)

Take homemade pasta to the next level

Natural Gourmet Center - Institute of Culinary Education
Christmas tree (Getty Images/Volanthevist)

How to cook with pine needles

Xinrou Shu
Get festive with food and drink this holiday season. (Arielle Figueredo)

Celebrate the holidays with syllabub

Anthony Caporale - Institute of Culinary Education
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Boy cutting apples for apple pie (Getty Images/Kinga Krzeminska)

What to bake with apples instead of pie

Joy Saha
Caption: Flowers in the hydroponic garden at ICE. (Photo courtesy of the Institute of Culinary Education)

Building flavor with flowers and herbs

Bill Telepan - Institute of Culinary Education
Wheat-free flours. (Photo courtesy of the Institute of Culinary Education)

Experiment with these wheat-free flours

Palak Patel - Institute of Culinary Education
Ice cream made at ICE. (Photo courtesy of the Institute of Culinary Education)

The science behind the scoop

Michael Laiskonis - Independent Media Institute
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Grilled Vegetables (Getty Images / Matt Rickard / EyeEm)

The 6 best vegetables for fall grilling

Xinrou Shu
Ube custard tarts. (Photo courtesy of the Institute of Culinary Education)

The natural way to color food purple

Penny Stankiewicz - Institute of Culinary Education
Spices in the Culinary Technology Lab at ICE. (Photo courtesy of the Institute of Culinary Education)

How the pros buy and store spices

Palak Patel - Institute of Culinary Education
Seaweeds ((Photo courtesy of the Institute of Culinary Education)

How to cook seven types of seaweed

Ashley Ross - Institute of Culinary Education
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(Getty Images)

How a pro chef makes hot chocolate

Michael Laiskonis - Institute of Culinary Education
Red bell peppers on barbecue tray (Getty Images)

7 vegetables that shine on the grill

Ashlie D. Stevens
Strawberry Shortcake (Getty Images)

Deconstructing the perfect shortcake

Ashlie D. Stevens
Artichokes (Getty Images/BruceBlock)

Why you should be cooking up artichokes

Ashlie D. Stevens
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Blood Orange slices (Getty Images)

Three unique ways to use blood oranges

Ashlie D. Stevens
Indian coconut chicken curry with cauliflower rice (Getty Images)

Three steps to better cauliflower rice

Ashlie D. Stevens
Marzipan (Photo courtesy of the Institute of Culinary Education)

Marzipan in my veins: A candy history

Pamela Vachon - Institute of Culinary Education
Rolled Kimbap (Photo courtesy of the Institute of Culinary Education/Grace Lee)

Kimbap: Korean rolls fit for a picnic

Joy Cho - Institute of Culinary Education
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Crepes (Photo courtesy of the Institute of Culinary Education)

French pancakes: The history of crêpes

Pamela Vachon - Institute of Culinary Education
Cornbread in a cast iron pan with ingredients. (Getty Images)

Our essential connection to cornbread

Chris Scott - Institute of Culinary Education
Tortilla Española (Photo courtesy of the Institute of Culinary Education)

My love affair with tortilla española

Seamus Mullen - Institute of Culinary Education
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