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Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing flavors, varied textures, and vibrant colors. In this class, developed especially for ICE by Andrea Nguyen, author of the award-nominated "Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors," you will explore the fundamenta
Learn how to balance hot, sour, salty and sweet flavors in this vibrant cuisine. Note: the summer rolls are actually Vietnamese, but these neighboring Southeast Asian cuisine share so many similar flavors and ingredients that we threw them in too!Summer Rolls with Fresh Shrimp, Mango and Cilantro and Nuoc Cham Dipping SauceCrispy Fish with Tamarind
Matt Le-Khac, the chef of An Choi is teaching a class focused on working with fresh herbs. Fresh herbs are so important in Vietnamese cuisine that every family meal will always have a plate brimming with fresh herbs that each offering a specific function or taste to the dish being served. Any dish in the repertoire almost serves as a medium or excu
Using these lessons from her family and her travels, she will teach students to recreate the local flavors of Vietnamese street food in our very own kitchen. In her classes, instructor Nini Nguyen shares secrets she learned from her two grandmothers—one who hails from the northern part of Vietnam and the other comes from the south.
Southeast Asian spices and ingredients can be daunting – lemongrass, Kaffir lime leaves, galangal, palm sugar and fish sauce – but no more! Learn to use the ingredients that make Vietnamese food exotic. Vegetable & Shrimp Summer Rolls, Pho (Beef Noodle Soup), Crispy Fish with Spicy Tomato Jam, Stir-Fried Bok Choy and Coconut Tapioca Puddi
Learn how to balance hot, sour, salty and sweet flavors in these vibrant cuisines. Learn to make:Summer Rolls with Fresh Shrimp, Mango and Cilantro and Nuoc Cham Dipping SauceCrispy Fish with Tamarind-Chile-Basil SauceGreen Curry Chicken with Thai Basil and Eggplant Steamed Jasmine RiceNote: The summer rolls are actually Vietnamese, but the
Learn how to make flavorful beef, chicken, and shellfish stocks from scratch, for cooking and as the basis of three terrific meals. Learn to make:Beef Stock : Vietnamese PhoChicken Stock: Classic Matzo BallShellfish Stock: Creamy Shrimp Risotto
Roll up your sleeves to learn how to roll Japanese Sushi Maki Rolls (tuna, crab and vegetable), Vietnamese Summer Rolls with shrimp, and that American creation, Fortune Cookies. This survey of the most popular Asian dishes from the land and sea will also include:Thai Beef SaladPad ThaiMalaysian Chicken Rendang CurryIndonesian Sambal\Chinese Scalli
Learn to prepare grilled chicken with mint, orange and chile chutney, chicken in pumpkin seed sauce, Vietnamese chicken salad, chicken cacciatore with wild mushrooms, chicken tortilla soup, chicken stir-fry with greens and peanuts, and chicken under a brick. Don’t be chicken when it comes to cooking poultry! This class will teach you an array of
Learn to prepare and cook: Shrimp Satay, Crabcakes with Mango Salsa, Crispy Vietnamese Bass with Tomato Chili Marmalade, Baby Bok Choy, Fragrant Jasmine Coconut Rice, and Coconut Tapioca Pudding. Our cooking classes are taught in a working restaurant kitchen by a professional chef. Class starts in the dining room, where you meet the chef and your c
You will explore the delicate balance of sweet, sour, and salty that makes Asian dishes so satisfying. This culinary journey features some of the most traditional dishes from Vietnam to Korea. Try Vietnamese spring rollsJapanese salmon and soba noodle soupChinese ginger chicken stir fryThai chicken and vegetable curryKorean bibimbopBhutanese cocon
Fear fish cooking no more. Learn simple, healthy seafood recipes. You'll be making Garlic Shrimp, Mussels Marinière, Scallops with White Wine and Shallots, Miso-Glazed Bass and Crispy Fish with Vietnamese Tomato Jam. This cooking class is taught in a working restaurant kitchen by a professional chef. Class starts in the dining room, where you meet
Manhattan's Chinatown is full of edible treasures that are hidden from the beaten path. Join us as we take a tasting tour of NYC's most jam-packed neighborhood for discovering delicious foods. Chef-Instructor and roving gourmand John Scoff knows his way around these streets like the back of his hand. He'll show you how to properly eat your soup dum
In this new 15-lesson program, you will cover the foundations of the culinary arts, training you to be an accomplished cook. Throughout the 15 lessons, you will learn a strong understanding of cuisine and its underpinnings. If you're looking spend more than a few hours at a recreational class but don’t have the time or the investment for the full
Your mouth will water in preparation for the steamed, stewed, baked, and fried delights of Chinatown. To begin, you'll share a dim sum breakfast---modern and traditional subtly flavored Cantonese dishes that have become highly popular across the globe. Favorites include shrimp and chive dumplings, crispy shrimp balls, steamed pork buns, vegetarian
Chef Jay Weinstein prepares and shares a selection of unforgettable recipes, you will learn which fish are threatened, which have become threats to us, and which are safe and responsibly harvested or cultivated. DemonstrationMere decades ago, seafood was plentiful, fish were “brain food,” and cod liver oil helped generations of children grow u
Sturdy yet sweet, root vegetables are among the most versatile ingredients to keep in one's kitchen. They can be roasted, braised, grated, deep fried, pureed, pickled, and so much more, to play off the rich diversity of their texture and flavor depending on the cooking process. In this class, you will learn recipes that make use of common and less
From curries and dumplings to noodles and scallion bread, this class will cover essential techniques of Asian cuisines. You will learn to cook with a wok, identify ingredients and discern between types of rice, make sushi, and prepare a variety of dishes typical of Southeast Asian, Chinese, and Japanese cuisines. This course consists of four 4 1/2
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