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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

14:29

Cooking and Pairing Tips with Olive Oil Tour Guide...

The Culinary Institute of America ·

2025/12/18

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife’s café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different

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15:27

Why Olive Oil Belongs in Soul Food with Tanya Holland

The Culinary Institute of America ·

2025/12/17

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don’t traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic

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14:14

Food as Medicine: Dr. Michael Cirigliano on the Power...

The Culinary Institute of America ·

2025/12/16

Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years and is a strong advocate for the concept of food as medicine. In his daily work with patients, he emphasizes practical, sustainable approaches to healthy living.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Dr. Cirigliano discusses olive oil as a powerful functional food. He explains how its antioxidant

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11:48

What Chefs Want in Olive Oil | Insights from Suzie Kang

The Culinary Institute of America ·

2025/12/15

Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they’re looking for—whether it’s a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights

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15:07

Olive Oil Tips and Trends from America’s Test...

The Culinary Institute of America ·

2025/12/14

Lisa McManus, Executive Editor of America’s Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the

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16:02

Inside Today’s Olive Oil Trends with Food Writer Jane...

The Culinary Institute of America ·

2025/12/13

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was

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20:59

How Chef Dominica Rice Cisneros Uses Olive Oil in...

The Culinary Institute of America ·

2025/12/12

Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cooking, wood-fired techniques, and focus on community and local ingredients. She talks about cooking with lard, butter, and corn oil as a child, and discovering olive oil when she started working in Bay Area restaurants in the 1980s. Alexandra Kicenik Devarenne is the director of Extra Virgin Alliance, and interviews Chef Dominica about how she

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19:40

Why Olive Oil Belongs in Your Desserts | Alice...

The Culinary Institute of America ·

2025/12/11

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes.She’s joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for

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10:14

How Ari Weinzweig Helped Bring Extra Virgin Olive Oil...

The Culinary Institute of America ·

2025/12/10

Discover how Ari Weinzweig, co-founder of the legendary Zingerman’s Delicatessen, helped introduce specialty foods—and especially *extra virgin olive oil*—to the Midwest back in the 1980s, long before it became a pantry staple. In this conversation, Ari reflects on how customer tastes have evolved over the decades and how a new appreciation for high-quality olive oil has transformed the market.He’s joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, who offers insight into

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10:08

Watermelon Khichdi | Chef Heena Patel’s Gujarati...

The Culinary Institute of America ·

2025/12/09

Chef Heena Patel from Besheram restaurant in San Francisco describes her dish of watermelon khichdi as the “mac n’ cheese of Gujarat,” her home state in India. That’s because this dish is the quintessential comfort food of her childhood, and a staple in many Indian households.Khichdi is a healthy and hearty Indian dish made with rice and moong lentils. Pureed watermelon flesh, as well as the rind is used to add flavor and texture to make the khichdi. Topped with pickled garlic, mango, onions,

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2:34

Watermelon Raita

The Culinary Institute of America ·

2025/12/08

Raita is the cooling counterpoint to many spicy Indian dishes. This yogurt-based sauce is often made with cucumber, but in this version Chef Heena Patel from Besheram restaurant in San Francisco makes the sauce with cubed watermelon. Cucumbers and watermelon are in the same family and can often be used interchangeably in recipes. Get the Watermelon Raita recipe here.

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5:36

Watermelon Muthiya | Chef Heena Patel’s Savory...

The Culinary Institute of America ·

2025/12/07

Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram restaurant in San Francisco. These watermelon muthiyas are made with a mixture of chickpea, millet, and corn flours, as well as shredded watermelon flesh, rind, and juice—so there is no wasted watermelon! The dumplings are steamed and served with watermelon raita as a dipping sauce. Get the Watermelon Muthiya recipe here.

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3:46

How to Make Watermelon Bhel – Refreshing Indian Chaat

The Culinary Institute of America ·

2025/12/06

Bhel is one of India’s most beloved street foods, famous for its bold mix of sweet, sour, tangy, spicy, and crunchy elements. Join us as Chef Heena Patel of Besharam in San Francisco creates watermelon bhel—a colorful salad made with juicy watermelon flesh and crisp rind, puffed rice, sev, red onion, and a duo of chutneys: date-tamarind and mint-cilantro. Inspired by flavors from her hometown in Gujarat, India, this vibrant dish captures the playful spirit of bhel while highlighting seasonal

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3:03

Fuel Your Workout: Peanut Butter Protein Smoothie Recipe

The Culinary Institute of America ·

2025/11/05

Chef Toni Sakaguchi from the Culinary Institute of America shares a quick and delicious recipe designed to keep athletes energized: the Peanut Butter Protein Power Smoothie. Peanut butter aids athlete recovery by providing protein and other essential nutrients that help repair muscle damage, replenish energy stores, and reduce inflammation. Whether you’re training, recovering, or just looking for a nutritious snack, this smoothie is a simple and satisfying way to fuel your body.Get the Peanut

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5:36

Vietnamese Cooking & Sustainable Farming | Chef Mai...

The Culinary Institute of America ·

2025/11/04

Chef Mai Pham, owner of Star Ginger in Sacramento, shares how peanuts—known in Vietnam as dau phong—are an essential ingredient woven into countless dishes, from sauces and toppings to braises and even desserts. In this episode, she prepares Claypot Braised Lemongrass Chicken with Peanuts (Gà Kho Sả Đậu Phộng), a fragrant and comforting dish that blends tender chicken with the nutty richness of peanuts. Simmered slowly in a claypot, it delivers the perfect balance of savory, salty, sweet, and smoky

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5:02

Building Kid-Approved & Nutritious Menus | Peanut...

The Culinary Institute of America ·

2025/11/03

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals. He’s joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal

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3:44

A Delicate Dessert Inspired by the Sweet Traditions...

The Culinary Institute of America ·

2025/10/17

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is

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5:05

Moussaka Mosaic: A Layered Celebration of European...

The Culinary Institute of America ·

2025/10/16

One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka is cousins with the shepherd’s pie, and is a layered eggplant or potato-based dish, often including ground meat, tomato, and a top layer of custardy béchamel sauce. In this same spirit, Chef Rebecca Peizer from The Culinary Institute of America reimagines this iconic dish by using ingredients from all over the European Union.Get the Moussaka recipe

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3:42

Seasonal Cabbage and Noodles — A Bold Take on Classic...

The Culinary Institute of America ·

2025/10/03

This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both familiar and refreshingly new.Get the recipe at:

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4:22

Late Harvest from the European Union

The Culinary Institute of America ·

2025/09/18

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to

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681 results

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