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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

Neapolitan-Style Pizza Perfection at La Notizia

The Culinary Institute of America ·

2022/08/01

From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes. Get Recipes and watch the full series with closed captioning

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03:02

Pizza Fritta in Naples’ Famous La Masardona

The Culinary Institute of America ·

2022/07/31

Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta. Get Recipes and watch the full series with closed captioning

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02:31

The Best Flour in the World for Making Pizza

The Culinary Institute of America ·

2022/07/30

As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside

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04:36

Pizza as an Art Form at Pepe in Grani in Campania

The Culinary Institute of America ·

2022/07/29

Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Pepe at Pepe in Grani. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

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02:39

Trapizzini: Rome’s Trendy Pizza Sandwiches

The Culinary Institute of America ·

2022/07/28

Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New York. Working with pizza dough, Chef Callegari has devised a clever new sandwich format that’s ideal for juicy fillings. He calls his sandwiches trapizzini, and they have taken Italy by storm. We talk to this pizza innovator about his now-famous trapizzini and his chain of Trapizzino restaurants. Get Recipes and watch the full series with closed

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04:39

Roman-Style Pizza versus Neapolitan-Style Pizza at...

The Culinary Institute of America ·

2022/07/27

When in Rome, you’ll want to eat like the Romans do. Roman-style pizza is thin and crisp, easy to consume on the go. Travel to Naples and you’ll discover a noticeably different style, with a thicker rim and a texture floppy enough to fold. But you don’t have to go to Naples to enjoy it. Giulietta pizzeria in Rome makes everybody happy by offering both styles, prepared in two different pizza ovens by two different teams of cooks, using different doughs. Even the proofing rooms are separate. It’s a

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03:02

Perfect Pizza at Fucina’s in Rome

The Culinary Institute of America ·

2022/07/26

In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy about ingredients as any three-star chef. But this acclaimed pizzaiolo would say his real talent is knowing when the dough has proofed enough and is ready to stretch. He calls that the “maturation moment,” and if he misses it, the pizza won’t be a peak experience. Get Recipes and watch the full series with closed captioning

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02:30

Roscioli’s Famous Roman-Style Pizza

The Culinary Institute of America ·

2022/07/25

Let’s check out a favorite pizza shop in Rome where pizza alla palla is a daily ritual for many. This style fits right in with the fast pace of life in the country’s capital, and although pizza alla palla may be fast food, it is produced with great attention to detail. Roscioli is an institution in Rome. A fourth-generation family-run business that serves pizza by weight, Roscioli is beloved for its pizza bianca, pizza rosa, or pizza margherita. We talk to Cesare Agostini about Roman-style pizza:

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01:25

A Passion for Pizza

The Culinary Institute of America ·

2022/07/24

Flour, water, yeast, and time—that’s how every pizza begins. Yet for such a simple dish, pizza stirs up passions. Thin and supple…or thick and crisp? Loaded with cheese…or lightly topped? Everybody has an opinion about what makes a good slice and a favorite place to find it. But great pizza? That’s more elusive. A Passion for Pizza is a video series from The Culinary Institute of America, filmed on location in Naples, Rome and New York City. We follow pizza experts, some of them third- generation

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04:43

Mayfield Hotel & Resort’s Korean Barbecue and...

The Culinary Institute of America ·

2022/07/23

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel. Get recipes and watch the full series here!

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04:07

Korean Barbecue at Seoul’s Majang Meat Market

The Culinary Institute of America ·

2022/07/22

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles. Get recipes and watch the full series here!

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15:36

Korea’s Barugongyang Buddhist Temple Restaurant with...

The Culinary Institute of America ·

2022/07/21

Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce. Get recipes and watch the full series here!

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06:23

Gochujang: Korean Red Chili Paste

The Culinary Institute of America ·

2022/07/20

Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes. Get recipes and watch the full series here!

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08:19

Korean Royal Court Cuisine

The Culinary Institute of America ·

2022/07/19

Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal. Get recipes and watch the full series here!

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01:56

Seoul’s Gwangjang Market

The Culinary Institute of America ·

2022/07/17

Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Get recipes and watch the full series here!

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05:15

Jeju-Style Korean Seaweed Soup

The Culinary Institute of America ·

2022/07/16

On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening. Get recipes and watch the full series here!

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02:59

Jeju-Style Korean Barley

The Culinary Institute of America ·

2022/07/15

On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil. Get recipes and watch the full series here!

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03:09

Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul

The Culinary Institute of America ·

2022/07/14

Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili. Get recipes and watch the full series here!

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04:01

Korean Braised Oxtails at Neul Restaurant in Seoul

The Culinary Institute of America ·

2022/07/13

Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts. Get recipes and watch the full series here!

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04:13

Fresh Cucumber Kimchi

The Culinary Institute of America ·

2022/07/12

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days. Get recipes and watch the full series here!

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