The Culinary Institute of America
Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
filed in Food & Drink
390 episodes available
last episode published 1 week ago
first episode published 7 years ago
Episodes
-
Vietnamese Watermelon "Boba" Tea -
Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce -
Burrata with Basil Watermelon Foam and Smoked Olive Oil -
Tea Smoked Watermelon Bao with Pickled Watermelon Rind Slaw -
Watermelon Baked Beans with Watermelon BBQ Sauce -
Farro Salad with Red Grapes, Pistachios, Feta Cheese, and Red Wine Vinaigrette -
Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette -
Grape Ceviche -
Grape Kombucha -
Bean-LT Bowl: Vegetarian White Kidney Bean, Lettuce, and Tomato Bowl with Kidney Bean ... -
Fish Taco and Pinto Bean Bowl -
Huevos Rancheros Refried Black Bean Breakfast Bowl -
Navy Bean Falafel Mediterranean Bowl -
Korean Turkey Dumplings with Gochujang Dipping Sauce -
Moroccan Turkey Pita Sandwiches -
How to Deep Fry a Turkey -
Smoky Chipotle Turkey Tostadas -
Pizza Mastery at Pizzeria Sorbillo -
Neapolitan-Style Pizza Perfection at La Notizia -
Pizza Fritta in Naples’ Famous La Masardona -
Pizza as an Art Form at Pepe in Grani in Campania -
Trapizzini: Rome’s Trendy Pizza Sandwiches -
Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria -
Roscioli’s Famous Roman-Style Pizza -
Voices from Modena -
IGP Status of Authentic Balsamic Vinegar of Modena -
Uses of Balsamic Vinegar of Modena -
How Balsamic Vinegar of Modena is Made -
The Territory of Balsamic Vinegar of Modena -
Farro and Lentil Salad with Balsamic Apricots -
Cherry Balsamic Soda -
Steak with Balsamic Soy and Plum Marinade -
Beet, Maple and Balsamic Shrub -
Pickled Green Mango Relish -
Chicken with Mango Mole and Pepitas -
Spanish Olive Oil Poached Salmon -
Quinoa-Kale Pancakes with Vegetable Relish featuring Olive Oils from Spain -
Ajo Blanco featuring Spanish Olive Oil -
BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt -
Smoked Denver Lamb Ribs -
American Whole Lamb with Chimichurri Sauce -
Thai Watermelon Rind Noodle Salad -
Watermelon Shrub -
Watermelon Rind Massaman Curry with Winter Vegetables -
Adapting Baja’s Cuisine in San Diego -
Romesco Restaurant, San Diego -
Corazón de Torta Food Truck in San Diego -
Javier Plascencia, chef owner, Jazamango, Todos Santos -
Chef Enrique Olvera at Manta, Cabo San Lucas -
Sabina Bandera, chef owner, La Guerrerense Seafood Cart and Sabina Restaurant, Ensenada -
Chef Miguel Angel Guerrero, La Esperanza Baja Med, Valle de Guadalupe -
Chef Roberto Alcocer at Malva, Valle de Guadalupe -
Doña Esthela of La Cocina de Doña Esthela, Valle de Guadalupe -
Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe -
Phil Gregory, Winemaker and owner, Vena Cava, Valle de Guadalupe -
Chef Sheyla Alvarado at TrasLomita, Valle de Guadalupe -
A Food Tour of Baja, Mexico -
Tijuana Street Food -
Seared Salmon with White Beans, Squash and Greens with Green Tea Dressing -
Stuffed Chard Leaves with Cannellini Beans in Tomato Sauce -
Black Bean Soup -
Cranberry Bean, Beet and Wheat Berry Salad -
Huevos Rancheros -
Latieng at the Royal Traditional Thai Crafts School for Women -
Northern Thai Khao Soi -
Cab Moo Pad Prig Thai Dum at Four Seasons Chiang Mai’s Rim Tai Kitchen -
Northern Thai Cuisine at the Four Seasons Chiang Mai -
Interview with Chef Prin Polsuk, nahm Restaurant, Como Metropolitan Bangkok -
Southern Thai Pork Curry -
Salted Shrimp with Bitter Beans with Chef “Ann” Pavita Sae-Chao, Issaya Cooking Studio, ... -
Southern Thai Rice Noodles with Barracuda -
Young Jackfruit Relish with Chefs Duangporn 'Bo' Songvisava and Dylan 'Lan' Jones, Bo.lan, ... -
Thai Kanom Krok with Chef Ian Kittichai -
Thai Tartlets with Chef Ian Kittichai -
Interview with Chef Ian Kittichai, Issaya Siamese Club, Bangkok -
A Tour of Thailand’s Nonthaburi Market with Chef McDang -
Understanding Thai Cuisine with Chef Einav Gefen -
A Food Tour of Thailand -
Conversations at CIA Copia: From Dirt to Dish with Alice Waters -
How to Make Watermelon Molasses -
Latin-Inspired Watermelon Salad with Pickled Watermelon Rind -
Watermelon Agua Fresca -
Watermelon Popsicles with Coconut, Ginger, Kaffir Lime and Chili -
Smoky Eggplant Baba Ganoush Topped with Almond Dukkah with Chef John McConnell of Clif Family ... -
Cuban-Style Braised Almond “Beans” with Chef John McConnell of Clif Family Winery -
Tomato Brûlée with Almond-Miso Butter and Shiso with Chef John McConnell of Clif Family Winery -
Carrots Almondine with Yogurt and Dill Pollen with Chef John McConnell of Clif Family Winery -
Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel -
Taiwanese Beef Noodle Soup at Gang Yuan, Kaohsiung City -
SunnyHills Pineapple Cakes, Taipei -
Taiwanese Stir Fried Water Lily at Ivy’s Kitchen, Taipei -
Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei -
Taiwanese Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce at Ivy’s Kitchen, Taipei -
RAW Restaurant, Taipei -
Breakfast at Fu Hang Dou Jiang Restaurant in Taipei -
Mume Restaurant in Taipei -
Traditional Taiwanese Food at Shin Yeh Restaurant in Taipei -
My Zhao Restaurant in Taipei -
A Culinary Tour of Taiwan -
Lentils in a Plant-Based Diet: Lentil and Beet Burger -
Popped Lentils: Burmese Tea Leaf and Popped Lentil Salad -
The Protein Flip with Lentils: Lentil Bolognese -
Cooking with Pureed Lentils: Red Lentil and Spinach Gnocchi with Gorgonzola Sauce -
Cooking Applications for Lentil Flour: Lentil Pasta Puttanesca -
Lentil Hummus, Dips, and Spreads -
Lentils in the Mediterranean Diet: Lentil Falafel -
All About Lentils -
Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and ... -
Paratha with Red Kidney Beans, Green Onions, and Tomato Chutney -
Lebanese Fattoush with Baharat Spiced Beans -
Spanish White Bean Stew with Smoked Paprika and Chorizo -
Potato "Scallops" with Mediterranean Caper and Tomato Sauce with Chef Rich Landau of Vedge -
Chef Rich Landau of Vedge on Working with Potatoes -
Interview with David Toutain, of Paris Restaurant David Toutain -
Pierre Hermé’s Venus Cake: Quince and Apple Cake with Rose English Custard Cream -
Interview with Pastry Chef Pierre Hermé, Maison Pierre Hermé Paris -
Interview with Chef Pierre Gagnaire at Restaurant Pierre Gagnaire, Paris -
Chef Yannick Alleno of Pavilion Ledoyen, Paris -
A Culinary Tour of Paris -
Craft Beer’s Place on the Menu -
Pair Beer and Food with the CraftBeer.com Beer & Food Course -
Touring Mexico City’s Xochimilco with Ruth Alegria -
Mexico City’s Chef Daniel Ovadia -
Mexico City’s Chef Edgar Nuñez of Restaurant SUD777 -
Restaurant Pujol with Enrique Olvera -
Jose Ramon Castillo’s Que Bo Chocolates in Mexico City -
Traditional Dishes at Mexico City’s Azul Histórico -
Mexico City’s Birria El Paisa -
Mexico City Street Tacos with Chef Sergio Remolina -
Mexico City Street Sweets with Ruth Alegria -
Mexico City’s Markets -
Watermelon Consommé with Scallop Ceviche -
North African Preserved Watermelon Chutney -
Watermelon and Ahi Tuna Poke -
Philippine Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish -
Watermelon Carpaccio with Fried Prosciutto and Basil Oil -
Burmese Watermelon Salad -
Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette -
Roasted Brussels Sprouts and Red Grapes with Almonds and Balsamic Chili Dressing -
Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey -
Grilled Lamb and Grape Kebab with Green Grape Tzatziki -
Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa -
Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower -
Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms -
Multigrain Bruschetta with White Bean Puree and Swiss Chard -
Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim -
Korean Barbecue at Seoul’s Majang Meat Market -
Korean Royal Court Cuisine -
Gochujang: Korean Red Chili Paste -
Fresh Cucumber Kimchi -
Chef Ian Kittichai's Sweet Thai Potato Dumplings with Tapioca Pearls and Coconut Milk -
Chef Ian Kittichai's Lattice Potatoes Topped with Thai Yellow Fin Tuna Ceviche -
BLT Sliders -
Grilled Jubilees Tomato and Cheese Sandwich -
Glorys Tomato Tapenade with Cheese and Crackers -
Roasted Sunbursts Tomato Hummus -
Farro Salad with Cherub Tomatoes, Pistachios, and Pomegranate Seeds -
Cherry Tomato Caprese Pasta Salad -
Tropical Shrimp Cocktail with Cherry Tomato, Mango Salsa -
Turkey Bao -
Bloody Mary Turkey Burger -
Tandoori Turkey -
Turkey Banh Mi -
Turkey Pad Thai -
Thai Turkey Soup -
Turkey Chili -
Turkey Yellow Curry -
Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Habañero Crema -
Mediterranean Egg Strata with Swiss Chard, Olives and Mozzarella -
Artisanal Toast: Toast with Chorizo Deviled Egg Spread, Broccolini and Ricotta -
Artisanal Toasts: Toast with Spinach, Duck Confit, a Fried Egg and Chimichurri Sauce -
Scrambled Egg Breakfast Burrito with Sports Nutritionist Dave Ellis -
Egg Muffin Cups for Blood Sugar Management with Nutritionist Amy Campbell -
Protein Power at Breakfast with Nutritionist Karen Buch: Mixed Vegetable Frittata -
Plants and Protein with Dr. Tia Rains: Bacon Sautéed Greens with a Poached Egg -
Pinto Bean Quesadilla with Salsa Verde -
Southwest Black Bean Salad with Avocado Sherry Vinaigrette -
Black Bean and Roasted Red Pepper Frittata -
Seoul’s Gwangjang Market -
Jeju-Style Korean Seaweed Soup -
Jeju-Style Korean Seafood Soup -
Jeju-Style Korean Barley -
Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul -
Korean Braised Oxtails at Neul Restaurant in Seoul -
Red Kimchi -
White Kimchi -
An Introduction to Korean Cuisine -
Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli -
French Onion Soup Topped with Montasio Cheese Soufflé -
Roasted Squash Salad with Tomatoes, Arugula and Prosciutto di San Daniele -
Chilled Soba Noodle Salad, with Crispy Prosciutto di Parma, Shiitake, Black Sesame Seeds, ... -
Pappardelle with Kidney Beans Bolognese Sauce -
Empanadas with Black Beans, Pork, Pumpkin and Queso Anejo -
Thai Salad: Chicken Larb with Pinto Beans -
Stuffed Olives Braised in Spicy Tomato Sauce with White Beans -
Tikka-Spiced Chicken and Glorys Tomato Kebabs with Indian Glorys Tomato Chutney -
Empanadas Stuffed with Glorys Tomatoes, Jack Cheese and Shredded Chicken -
Baked Feta with Chopped Olives, Herbs and Sunbursts and Glorys Tomatoes Served with Pita Chips -
Glorys Tomato Tart with Herbed Goat Cheese -
Baked Camembert Cheese with Sweet and Spicy Glorys Tomato Chutney and Candied Walnuts -
Indian Tomato Chutney -
Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème -
Green Grape, Fennel, and Orange Salad with Pickled Kumquats -
Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote -
Green Grape and Beluga Lentil Salad with Charmoula Vinaigrette -
Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh -
Sate Bulayak in Lombok -
Chef Heinz van Holzen, Restaurant Bumbu Bali Benoa, Bali -
Sate Madura in Jakarta -
Indonesian Spice Paste: Base Ganep -
Introduction to the Cuisine of Indonesia and Malaysia -
Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes -
Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale, and Sausage -
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing -
House-Made Seed Crackers Topped with Spicy Red Grapes, Mascarpone and Honey -
Black Grape, Tamarind and Mint Lemonade with Trio of Grape Skewers -
Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint -
Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa -
Korean Barbecue-Spiced Flank Steak and Red Grape Skewers with Green Grape Slaw -
Spanish Papas Bravas -
Syros Potato Caper Dip -
Potato and Green Olive Stew: Ragout D’Olives Verts -
Spanish Potato Salad: Rin Ran -
Lemon Grand Marnier Madeleines -
Pistachio Baklava -
Star Anise and Orange Infused Canola Ice Cream -
Asian Potato Salad -
Breakfast Potato Fritatta Sandwich -
Stuffed Breakfast Potato Skins -
Spring Potato Salad -
Spruce Potatoes Boulangére -
Potato Provencal Tart -
Mushroom Pasta Sauce -
Szechuan Mushroom Stir Fry -
Mushroom Meatloaf with Mushroom Gravy -
Mushroom Chili with Chipotle -
Mushroom Meatballs with Harrissa Aioli -
Blending Meat and Mushrooms for Mexican Meals -
Blending Meat and Mushrooms for Asian Meals -
Blending Meat and Mushrooms for Italian Meals -
Blending Meat and Mushrooms in American Classics -
Blending Meat and Mushrooms: Blendability -
Mushroom Nutrition -
How to Sauté and Roast Mushrooms -
How to Clean Mushrooms -
How to Select and Store Mushrooms -
Lamb Katsu with Summer Vegetable Salad -
Singapore Black Pepper Seafood Stew -
Churrasco: Brazilian Barbeque -
Feijoada: Brazil’s National Dish -
Brazilian Moqueca -
A visit to a Farinha House in Brazil -
Bahia Ingredients and Markets -
Chef Mara Salles of Tordesilhas Restaurant -
Cooking with Brazilian Chef Alex Atala of DOM -
Sao Paulo Markets -
Exploring Brazil -
A Peruvian Harvest Feast: The Pachamanca -
Cooking in the Peruvian Andes -
Culinary Treasures of the Amazon -
Peru’s Asian Infusion: Influences from China and Japan -
Peru's Pisco -
Peru’s Favorite Street Food: Anticuchos -
Causa: An Exercise in Creativity -
Where Ceviche was Born -
Peru's Kitchen: Where Cultures Merge -
Exploring Peru: Land of Contrasts and Crossroads -
Discovering Peru and Brazil
-
Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette -
Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad -
Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red ... -
Spicy Asian Beef Salad with Black Grapes and Napa Cabbage -
Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette -
Introduction to the Cuisine of the Scandinavia -
Copenhagen's fish market with Chef Bo Jacobson -
Chef Rasmus Kofoed of Restaurant Geranium in Copenhagen -
Classic Danish Smørrebrød -
A tour of Noma with Chef René Redzepi -
The Nordic Food Lab -
Christian Puglisi of Restaurant Relae in Copenhagen -
Chef Jeppe Foldager of the Alberto K Restaurant in Copenhagen -
Denmark Farmer and Forager Søren Wiuff -
Chef Claus Henrikson of Denmark's Dragsholm Slot castle -
Chef Magnus Ek of Oaxen Krog and Oaxen Slip in Stockholm -
Chef Sayan Isaksson of Restaurant Esperanto in Stockholm -
Chef Niklas Ekstedt of Ekstedt Restaurant in Stockholm -
Chef Danyel Couet of F12 Restaurant in Stockholm -
Chef Stefano Catenacci of Operakällaren Restaurant in Stockholm -
Gravlax with Chef Marten Karlsson of Fjäderholmarna Krog -
Scandinavian Pickled Herring with CIA Chef Lars Kronmark -
Swedish Smorgasbord with Chef Gert Klötzke -
Sweden’s Wild Game with Torsten Mörner -
Nordic Ingredients: Sweden’s Cheese and Wild Flavors -
Pieces of Passion: Gretchen Thomas, Wine & Spirits Director for Barcelona Wine Bar -
Simple Isn't Easy: Greg Vernick, Executive Chef and Owner of Vernick Food & Drink -
Love & Charcuterie: Jason Story and Carolina Gomez, Owners of Three Little Pigs Charcuterie & ... -
Mixed Herb Marble Potatoes with Chef Todd Humphries -
Potato Risotto with Chef Gary Danko -
Crispy Potato Nuggets with Todd Humphries -
Duck and Potato Hash Cakes with Chef Gary Danko -
Roasted Honey-Orange Almonds with Aged Cheddar -
Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney -
Green Bean Salad with Almonds and Goat Cheese -
Pan-Roasted Salmon in Aromatic Green Pipián -
How to Make Thai Red Curry -
Alaska Black Cod Poached in Spiced Tamarind Sauce (India) -
How to Make Indian Tamarind Sauce -
Tempura Alaska Crab Legs (Japan) -
Alaska Halibut with Ras Al Hanout (Morocco) -
How to Make Ras Al Hanout -
Alaska King Crab Tostones (Cuba) -
Citrus Alaska Sole with a Tahini Drizzle (Egypt) -
Alaska Halibut with Cilantro and Lime -
How to Make Cilantro Lime Marinade -
Alaska Black Cod in Acacia Honey Marinade -
Modern Greek Cooking with Christophoros Peskias -
From the Seafood Kitchens of Lefteris Lazaarou -
The Undiscovered World Class Wines of Greece -
The Island Cooking of Santorini -
Shrimp and Cheese Saganaki with Diane Kochilas -
The Island Cooking of Crete -
Classic Greek Cooking with Aglaia Kremezi -
A Market Tour of Athens -
An Introduction to the Flavors of Greece -
Rioja's Modern Cuisine -
The Evolution of Rioja Wines -
The Question of Rioja's Wine Labels -
Rioja: Tradition vs Modernity -
The Community of Rioja -
Rioja: Marques de Caceres -
Rioja: Marqués de Murrieta -
The History of Rioja -
Rioja: Other Grape Varieties -
Rioja: The Kingdom of Tempranillo -
The Climate of Rioja -
The Landscape of Rioja -
Rioja: Introducing Adrian Murcia -
Discovering Rioja: An Educational Documentary on the Wines of Rioja, Spain -
Sherry Wine of Andalucía -
Prized Olive Oil of Andalucía -
Tapas of Andalucía -
Introduction to the Cuisine of Andalucía -
China: Part 32: A Visit to a Hong Kong Culinary School -
China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant -
China: Part 30: Medicinal Foods of Hong Kong -
China: Part 29: Steamed Fish at Hong Kong’s One Harbor Road Restaurant -
China: Part 27: Dim Sum at Hong Kong’s Victoria City Restaurant -
China: Part 26: Dim Sum at Hong Kong’s Lin Heung Restaurant -
China: Part 25: The Food Markets of Hong Kong -
China: Part 24: An Introduction to the Cuisine of Hong Kong -
China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant -
China: Part 22: Sweet and Sour Fried Fish Demonstration at Beijing’s Da Ming Fu Restaurant -
China: Part 21: Mongolian Hot Pot at Beijing’s Dong Lai Shun -
China: Part 20: Hand-Made Sweets at Dong Xing Shun Restaurant -
China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant -
China: Part 18: Peking Duck at Beijing’s Da Dong Restaurant -
China: Part 17: The Traditional Dishes of Yue Shen Zhai Restaurant -
China: Part 16: A Culinary Demonstration in the Kitchens of Yue Shen Zhai Restaurant -
China: 14: Introduction to the Cuisine of Beijing -
China: Part 13: Chef Yu Bo’s Creative Demonstrations -
China: Part 12: A Sichuanese Banquet with Chef Yu Bo -
China: Part 11: Sichuanese Hot Pots -
China: Part 9: Chengdu’s Street Food -
China: Part 7: China’s Medicinal Cuisine -
China: Part 6: Classic Sichuan Cooking at Weiyuan -
China: Part 5: Sichuan cooking with Chef Liu Shaokun -
China: Part 4: Chinese Spring Rolls -
China: Part 3: Chengdu’s Open-Air Food Market -
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop -
China: Part 1: An Introduction to the Flavors of Beijing, Chengdu and Hong Kong -
Three Bean Salad with Grilled Mushrooms -
Stir-Fried Green Beans with Black Beans -
Pita Pocket with White Bean and Roasted Red Pepper Hummus -
Torta with Black Bean Puree -
Thai Sweet and Spicy Hot Wings -
Close to Cuisine of the Caribbean -
Rum Punch -
Tobago’s Crab and Dumplings -
Trinidad's Bake and Shark -
Trinidad’s Roti -
Trinidad’s Street Foods -
Trinidad’s Doubles -
Trinidad’s Markets -
Introduction to the Cuisine of Trinidad and Tobago -
Puerto Rican Asopao -
Caribbean Root Vegetables -
Puerto Rico’s Bacalaitos and Alcapurrias -
Puerto Rican Empanadillas de Jueyes Part 2 -
Puerto Rican Pasteles -
Puerto Rican Hot Sauce “Pique”
