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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

03:16

A Food Tour of Baja, Mexico

The Culinary Institute of America ·

2022/03/25

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step

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12:03

A Cook’s Tour of Japan’s Markets

The Culinary Institute of America ·

2022/03/24

The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

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11:05

Kaiseki: The Ultimate Expression of Japanese Cuisine

The Culinary Institute of America ·

2022/03/22

The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the ultimate expression of Japanese cuisine. Four masters of the kaiseki tradition display their art in this program. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

en

03:31

Essential Elements of the Japanese Kitchen

The Culinary Institute of America ·

2022/03/21

Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It’s this minimalism that distinguishes Japanese cuisine from other great culinary traditions and it is this quality that makes Japanese cuisine so delectable and difficult to master. The Culinary Institute of America, in

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08:39

Essential Ingredients of the Japanese Kitchen

The Culinary Institute of America ·

2022/03/20

If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

en

03:27

An Introduction to the Flavors of Japan

The Culinary Institute of America ·

2022/03/19

To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must visit” destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

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15:22

A Market Tour of Athens

The Culinary Institute of America ·

2022/03/18

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html

en

06:34

From the Seafood Kitchens of Lefteris Lazaarou

The Culinary Institute of America ·

2022/03/17

Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

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05:46

Shrimp and Cheese Saganaki with Diane Kochilas

The Culinary Institute of America ·

2022/03/16

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning

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01:37

Modern Greek Cooking with Christophoros Peskias

The Culinary Institute of America ·

2022/03/15

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

en

04:10

The Undiscovered World Class Wines of Greece

The Culinary Institute of America ·

2022/03/14

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

en

31:55

Classic Greek Cooking with Aglaia Kremezi

The Culinary Institute of America ·

2022/03/13

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes and watch the series with closed captioning at: http://www.ciaprochef.com/WCA5

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08:05

The Island Cooking of Santorini

The Culinary Institute of America ·

2022/03/12

The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get

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19:07

The Island Cooking of Crete

The Culinary Institute of America ·

2022/03/11

Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html

en

06:18

An Introduction to the Flavors of Greece

The Culinary Institute of America ·

2022/03/10

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors:

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04:29

Sicily: Signora Rosalba Lo Greco

The Culinary Institute of America ·

2022/03/09

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook

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04:29

Sicily: Chef Franco Crivello

The Culinary Institute of America ·

2022/03/08

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

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02:30

Sicily: Ristorante Majore

The Culinary Institute of America ·

2022/03/07

In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire,

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02:50

Sicilian Seafood

The Culinary Institute of America ·

2022/03/06

Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding—anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp and big, meaty red shrimp, mackerel, prized red mullet, familiar fish like grouper and unfamiliar varieties like scabard fish, a great favorite, or... Eels, a great flavor boost for a zuppa di pesce or

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06:24

Sicilian Cheese

The Culinary Institute of America ·

2022/03/05

Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispensa de Monzu in Palermo, is an expert on all these varieties, many of which are sold in the shop—the name of which you could translate as “The Butler’s Pantry.” We asked him to sort through the panoply of

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