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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

01:42

Sorghum-Glazed American Lamb Chop

The Culinary Institute of America ·

2022/09/27

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Sorghum-Glazed American Lamb Chop recipe here!

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01:58

Pomegranate Glazed American Lamb Shank with Creamed Kale

The Culinary Institute of America ·

2022/09/26

This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb

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01:51

Smoked Leg of American Lamb with Toum

The Culinary Institute of America ·

2022/09/25

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry

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02:06

American Lamb Paprikash with Hand-cut Pappardelle Pasta

The Culinary Institute of America ·

2022/09/24

This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the American Lamb Paprikash recipe

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02:16

Pork Steak Biscuit with Beer-Cheese Sauce and Charred...

The Culinary Institute of America ·

2022/08/17

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with

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02:25

Korean BBQ Sticky Spare Ribs with Crispy Garlic,...

The Culinary Institute of America ·

2022/08/16

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice. Get the Recipe and watch a video with closed captioning

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01:20

Brined and Larded Pork Loins

The Culinary Institute of America ·

2022/08/15

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more

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02:00

Smoking 101

The Culinary Institute of America ·

2022/08/14

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson

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03:10

Char Siu Pork Belly with Steamed Buns Hoisin Sauce

The Culinary Institute of America ·

2022/08/13

Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with

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03:39

Maple Ginger Belly with Sweet Potato Waffle and Maple...

The Culinary Institute of America ·

2022/08/12

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and

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03:49

Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce

The Culinary Institute of America ·

2022/08/11

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled. Get Recipes and watch

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01:49

Pomegranate-glazed Baby Back Ribs

The Culinary Institute of America ·

2022/08/10

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender. Get the Recipe and watch a video with closed

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03:02

St. Louis Style Spareribs with Sweet and Spicy Rub...

The Culinary Institute of America ·

2022/08/09

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone

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02:36

Ribs 101: All About Pork Ribs

The Culinary Institute of America ·

2022/08/08

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the

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01:36

Singapore Slaw with Smoked Ham, Cilantro, Shredded...

The Culinary Institute of America ·

2022/08/07

Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

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02:22

Spicy Ham Ramen: Pork Broth, Shiitake, Ham, and a...

The Culinary Institute of America ·

2022/08/06

The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

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02:27

Chicken Fried Ham with Mashers and Ham Gravy

The Culinary Institute of America ·

2022/08/05

What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

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02:03

Breakfast Flatbread with Diced Ham, Eggs, Cheddar and...

The Culinary Institute of America ·

2022/08/04

Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares this flatbread at The Culinary Institute of America, as a fun shared breakfast or brunch entrée. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

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01:32

Egg Salad with Smoked Ham and Stone Ground Mustard...

The Culinary Institute of America ·

2022/08/03

Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

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05:18

Pizza Mastery at Pizzeria Sorbillo

The Culinary Institute of America ·

2022/08/02

We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for

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689 results

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