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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

02:53

American Lamb Merguez Bourek

The Culinary Institute of America ·

2023/09/24

Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bold and spicy American lamb merguez sausage. Merguez is a North African sausage that has been enjoyed for centuries and is popular on menus today. Chef Mica serves the American Lamb Merguez Bourek with tahini-yogurt sauce and a garnish of mint, cilantro

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02:49

American Lamb Roulade Stuffed with Freekah, Cherries...

The Culinary Institute of America ·

2023/09/23

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was

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02:48

Savory Egg Tartlets: Chawanmushi-Style Dan Tats

The Culinary Institute of America ·

2023/09/16

Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche. Get the Savory Egg Tartlets recipe here!

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00:47

China: Part 2: A market tour of Chengdu with Fuchsia...

The Culinary Institute of America ·

2023/09/15

Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

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02:54

Rice Paper “Chimichangas”

The Culinary Institute of America ·

2023/07/24

Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up! Get the recipe for Rice Paper “Chimichangas” here!

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02:40

Fat Washed Ponzu & Beurre Blanc Sauce

The Culinary Institute of America ·

2023/07/23

Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew

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02:16

PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich

The Culinary Institute of America ·

2023/07/22

The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item! Get the PLT sandwich recipe here!

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02:14

Portabella Mushroom Rings

The Culinary Institute of America ·

2023/07/21

Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have

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01:27

Grilled Mahi Mahi with New Mexico Chile and Coconut...

The Culinary Institute of America ·

2023/07/20

This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Grilled Mahi Mahi recipe here!

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01:05

Smorrebrod with Roasted New Mexico Chiles, Salmon,...

The Culinary Institute of America ·

2023/07/19

A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Smorrebrod recipe here!

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01:31

New Mexico Pizza: Roasted New Mexico Chile Pesto,...

The Culinary Institute of America ·

2023/07/18

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the New Mexico Pizza recipe here!

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01:32

New Mexico Chile, Corn and Cheddar Pudding

The Culinary Institute of America ·

2023/07/17

This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the New Mexico Chile, Corn and Cheddar Pudding recipe here!

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01:28

Green Shakshuka with New Mexico Chiles

The Culinary Institute of America ·

2023/07/16

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Green Shakshuka recipe here!

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01:35

Moroccan Green Vegetable Tagine

The Culinary Institute of America ·

2023/07/15

This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Moroccan Green Vegetable Tagine recipe here!

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03:52

Tofu Noodles Stir-fried with Vegetables

The Culinary Institute of America ·

2023/06/28

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir fried with bell peppers, carrots and oyster and shiitake mushrooms. He stir fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu noodles are a healthy gluten-free alterative to wheat flour noodles. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

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05:31

Soft Tofu Soup with Mushrooms: soondubu jjigae

The Culinary Institute of America ·

2023/06/27

Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and gochugaru, or Korean chili flakes. The gochugaru gives the dish its heat and beautiful

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09:42

Hot Pot with Vegetables and Beef-Stuffed Tofu

The Culinary Institute of America ·

2023/06/26

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with cubes of firm crispy-fried tofu stuffed with a mixture of ground beef and aromatics. This hot pot is a healthy and delicious comfort food that with a beautiful presentation. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find

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06:08

Chef Song Jeong Eun’s Organic Fare at Flower Blossom...

The Culinary Institute of America ·

2023/06/25

Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at this restaurant is the Bojagi Bibimbap, rice topped with five different sautéed vegetables, wrapped in an omelet, and served like a little gift with a seaweed ribbon and flower on top. The restaurant has a Michelin Bib Gourmand recommendation. Watch

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05:46

Grilled Lotus Root and Shishito Peppers with Chef...

The Culinary Institute of America ·

2023/06/24

Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea, where vegetables are the star of the menu. She prepares grilled lotus root and shishito peppers with sesame sauce and two types of rice. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

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05:23

Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles

The Culinary Institute of America ·

2023/06/23

Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil and soy sauce. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at

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