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PODCAST

The Culinary Institute of America

Videos from 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

arts food

All Episodes

03:20

From Ancient Cures to Medieval Ales: The History of...

The Culinary Institute of America ·

2024/06/05

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of copper water urns. By the end of the 18th century, in the homes of the upper and the middle classes of England, no dining room was complete without a silver or copper urn. They were used to hold clean water for drinking, or to hold ice or ice water for

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04:08

Pressing Matters: The Juicy History of the Duck Press

The Culinary Institute of America ·

2024/06/04

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of duck presses from France, dating from 1910 - 1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside

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03:24

The Udderly Charming History of Cow Creamers

The Culinary Institute of America ·

2024/06/03

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a variety of porcelain cow creamers dating from the 1870s through the 1970s. The collection’s early examples of cow creamers are quite realistic, depicting lifelike cows with intricate, hand-painted features. During the Victorian era, cow creamers took on a more quirky

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03:41

The Chuck Williams Culinary Arts Museum

The Culinary Institute of America ·

2024/06/02

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The museum is free and open to the public, and celebrates the craftsmanship, beauty, and diversity of cookware and kitchen tools. The CIA is delighted to be the recipient and steward of these spectacular and fascinating pieces of culinary history. Throughout the museum, you’ll have an

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01:04

Mango Sev Puri

The Culinary Institute of America ·

2024/05/26

Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.Get the recipe and watch the video with closed captions here!

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05:22

Mango Flavor Pairings

The Culinary Institute of America ·

2024/05/25

The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and

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06:28

Mango Prep and Cooking Techniques

The Culinary Institute of America ·

2024/05/24

Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round.You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can

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04:50

Mango Nutrition

The Culinary Institute of America ·

2024/05/23

Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support a strong immune system and gut health. Find mango recipes and more here!

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06:07

Purchasing and Receiving Mangos

The Culinary Institute of America ·

2024/05/22

From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness. Find mango recipes and more here!

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07:11

Mango Origins

The Culinary Institute of America ·

2024/05/21

Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available. Find mango recipes and more here!

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02:17

Silken Tofu Bowl with Roasted Mushrooms and Winter...

The Culinary Institute of America ·

2024/05/19

This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce. Get the Silken Tofu Bowl recipe here!

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03:07

Black Bean Tlayuda

The Culinary Institute of America ·

2024/05/18

A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors. Get the Black Bean Tlayuda recipe here!

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02:09

Kimchi Bowl

The Culinary Institute of America ·

2024/05/17

This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal. Get the Kimchi Bowl recipe here!

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03:24

Roasted Carrot Tamales

The Culinary Institute of America ·

2024/05/16

These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis. Get the Roasted Carrot Tamales recipe here!

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06:40

Jian Bing at UMass-Amherst Dining

The Culinary Institute of America ·

2024/05/15

Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item. Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of

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05:45

Middle Eastern Platter at UMass-Amherst Dining

The Culinary Institute of America ·

2024/05/14

This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish. Watch the full documentary and find recipes here!

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12:14

Interview with Chef Alex Ong from UMass-Amherst Dining

The Culinary Institute of America ·

2024/05/13

Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of

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04:17

A Chef’s Tour of New York’s Union Square Greenmarket

The Culinary Institute of America ·

2024/05/12

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme. Watch the full documentary and find recipes here!

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04:59

Corn Tomato Tlayudas at Cosme

The Culinary Institute of America ·

2024/05/11

Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens. Watch the full documentary and find recipes here!

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02:36

Sweet Potato Tamales at Cosme

The Culinary Institute of America ·

2024/05/10

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sweet potato puree, and tops them with an aerated sweet potato and guajillo sauce, purslane salad, and sweet potato chips. Watch the full documentary and find recipes here!

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