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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

02:33

Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei...

The Culinary Institute of America ·

2022/06/04

Chef Luc Wen at Taipei Marriott Hotel shows Chef Steve Jilleba how he makes their Taiwanese Beef Noodle Soup. The rich broth is made over 3 days and served with hand-pulled noodles and caramelized short ribs. The tomato that tops the soup is roasted with beef fat and chili. Get recipes and watch the full series here!

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02:47

Taiwanese Beef Noodle Soup at Gang Yuan, Kaohsiung City

The Culinary Institute of America ·

2022/06/03

KF Seetoh and Cathy Chao from Fim Media take us to Gang Yuan, a restaurant in Taiwan’s Kaohsiung City that has been serving Beef Noodle Soup daily for the last 65 years. They show us how to enjoy the noodles topped with green onions, garlic and chili. Get recipes and watch the full series here!

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03:19

A Culinary Tour of Taiwan

The Culinary Institute of America ·

2022/06/01

From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food

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07:00

Black Bean and Roasted Red Pepper Frittata

The Culinary Institute of America ·

2022/05/31

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. Get the Black Bean and Roasted Red Pepper Frittata recipe here!

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02:32

Roasted Cauliflower Steak with Grapes, Pistachios,...

The Culinary Institute of America ·

2022/05/31

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Get the Roasted Cauliflower Steak with Grapes recipe here!

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02:54

Vietnamese Bun Cha with Grilled, Caramelized...

The Culinary Institute of America ·

2022/05/21

Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe! Get the Vietnamese Bun Cha recipe here!

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02:56

Turkey Meatball & Apricot Tagine

The Culinary Institute of America ·

2022/05/20

A tagine is a North African stew that’s traditionally prepared in a conical earthenware vessel of the same name. This easy-to-make version can be made in a large pot. The combination of sweet apricots and peppers, savory turkey meatballs, and warm spices make it a hearty, comforting option on a cold day. Serve with steamed couscous garnished with herbs. Get the Turkey Meatball & Apricot Tagine recipe here!

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04:10

Turkey Bulgogi Barbagiuan

The Culinary Institute of America ·

2022/05/19

Barbagiuan is a specialty flaky fritter of the Mediterranean. Chef Darryl Bell of Press Restaurant in St. Helena, CA, shows us how to make this barbagiuan stuffed with turkey bulgogi. Chef Darryl infuses turkey breast in a flavor-packed Korean marinade with soy sauce, ginger, garlic and more. The turkey is then seared and stuffed inside the barbagiuan pastry before getting fried. These make for a fantastic, shared appetizer, served with an Asian dipping sauce. Get the Turkey Bulgogi Barbagiuan

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04:03

Turkey Quesabirria

The Culinary Institute of America ·

2022/05/18

Quesabirria is a mashup of birria, a traditional Mexican stew, and a cheese quesadilla. Chef Barbara Alexander from The Culinary Institute of America shows us how to make quesabirria using turkey thigh roast that she simmers in a rich chile colorado paste. Next, the turkey is shredded and stuffed between two tortillas, with cheese and griddled, then served alongside a bowl of birria broth for dipping. Get the Turkey Quesabirria recipe here!

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03:34

Kona Turkey Bowl

The Culinary Institute of America ·

2022/05/17

This protein-packed grilled Kona Turkey Bowl features tropical flavors of Hawaii. For maximum flavor, the turkey breast is marinaded for one hour in a sweet and savory Asian sauce, then grilled, sliced, and arranged on the salad. The bowl includes colorful sections of kale salad, black forbidden rice, quinoa, wakame seaweed, grilled pineapple, sliced avocado, pickled ginger, macadamia nuts, and grilled, sliced turkey breast. Turkey breast works well in this dish because it’s lean, quick-cooking, and

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02:17

Turkey Kim Chi Soup: Kimchi-jjigae

The Culinary Institute of America ·

2022/05/16

Kimchi jjigae, also known as kimchi soup or kimchi stew, is a favorite Korean comfort food. This recipe blends perfectly seasoned turkey with a traditional kimchi base. Traditionally this dish uses pork belly, but in this version, Chef Rebecca Peizer from the Culinary Institute of America uses turkey thigh roast for depth of flavor, and because it holds up really well to the robust, spicy broth. Get the Turkey Kim Chi Soup recipe here!

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02:40

Grilled Turkey with Kale Caesar

The Culinary Institute of America ·

2022/05/15

It seems that almost every restaurant has a Caesar salad on their menu, so how can you make yours stand out? Simple swaps on greens and the proteins, like this Kale Caesar Salad with Crispy Chickpeas, can help take it to the next level. The greens and chickpeas are plated atop slices of hot, grilled mesquite-smoked turkey breast, making it a meal in itself. Get the Grilled Turkey with Kale Caesar recipe here!

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06:15

Turkey Involtini

The Culinary Institute of America ·

2022/05/14

Involtini is Italian for “little bundles,” and is a dish made from rolled, thinly sliced pieces of meat. Turkey involtini is a versatile dish because the pounded turkey breast can be stuffed with any of your favorite herbs and cheeses. Chef Rebecca Peizer from The Culinary Institute of America stuffs this turkey involtini with provolone cheese, turkey bacon, and herbs, and pairs it with a broccoli pesto and balsamic reduction. This turkey involtini can be assembled ahead of time and pan-fried or

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03:16

Dutch Baby with Maple-Glazed Apples and Turkey...

The Culinary Institute of America ·

2022/05/13

These fluffy, golden Dutch babies are topped with browned turkey bacon and turkey sausage, as well as apples that have been caramelized in maple syrup. The combination of flavors will conjure childhood breakfast memories, yet the simple prep and impressive presentation set the stage for a decidedly more grown-up breakfast or brunch. Get the Dutch Baby with Maple-Glazed Apples and Turkey Sausage and Turkey Bacon recipe here!

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03:42

BBQ Turkey

The Culinary Institute of America ·

2022/05/12

BBQ Turkey is a lesser-known favorite of BBQ aficionados. Kansas City native, Chef Darryl Bell, of Press Restaurant in St. Helena, CA, shows us his take on BBQ turkey. Before the turkey hits the grill, first he brines the turkey breast, then cooks it sous vide. That way, the turkey is perfectly cooked and remains succulent during the bbq process. He then puts the turkey on the grill, glazing it with bbq sauce every 5 minutes. The bbq turkey is delicious sliced in a sandwich or served as part of a

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05:47

Peranakan Cuisine in Malacca, Malaysia

The Culinary Institute of America ·

2022/05/10

While in Malaysia’s Malacca region, we make a stop at a favorite local eatery, Donald and Lily’s, to taste some authentic, home-style Peranakan cooking. We join Asian food guru K.F. Seetoh and the restaurant’s owner Donald Tan to learn about some special Peranakan dishes. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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07:15

Restaurant Big Nyonya with Chef Datuk Kenny Chan and...

The Culinary Institute of America ·

2022/05/09

At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and Asian food guru KF Seetoh introduce us to the lesser known flavors of the Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to the style of cooking that evolved from the inter-marriage of local Malays and Chinese immigrants in the 15th century. Combining Chinese cooking techniques, such as wok cooking, with Malay ingredients and spices, Peranakan food is noted for its tropical blend of tangy and spicy flavors. Get

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06:48

Spicy Balinese Chicken Soup: Gareng Asam Bali

The Culinary Institute of America ·

2022/05/07

Gareng Asam is the spicy Balinese translation of classic chicken soup. Here to show us how it’s made is William Wongso and Chef Gusti Nyoman Agus Wiadnyana, at Kamandalu Resort and Spa in Ubud, Bali. The key to this spicy soup is the wangen spice mix. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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01:48

Sate Bulayak in Lombok

The Culinary Institute of America ·

2022/05/06

On next sate stop, William Wongso takes us to a roadside sate stand in Lombok, specializing in Sate Bulayak. Sate Bulayak is made from beef intestine, liver, and meat, and served with chili sauce, and bulayak, a steamed glutinous rice cake, perfect for soaking up these great flavors. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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03:07

Sate Madura in Jakarta

The Culinary Institute of America ·

2022/05/04

The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. William Wongso takes us on a tour of Jakarta’s sate stalls, and introduces us to sate Madura served with a peanut dipping sauce. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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