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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

36:36

Singapore: The Gastronomic Melting Pot of Southeast...

The Culinary Institute of America ·

2022/01/14

Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless mysteries and a culture woven from many threads. Now a bustling, orderly metropolis with one of the busiest ports in Asia, Singapore has long been a magnet for people seeking opportunity. The British added Singapore to their crown in 1819, when a young merchant named Thomas Stamford Raffles saw its potential as a trading post and established a British

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02:13

Jackfruit Taco with Spicy Salsa de Tres Chiles and...

The Culinary Institute of America ·

2022/01/03

These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out

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01:06

Dragon Fruit Breakfast Bowl

The Culinary Institute of America ·

2022/01/02

Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and colorful functional fruits. For an added crunch, garnish the bowl with toasted coconut and your favorite crispy toppings, like granola, slivered almonds, or sunflower seeds. Your guests will love to start their day with the bright colors and tropical flavors of this Dragon Fruit Breakfast Bowl. Get the recipe and watch the video with closed captions

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01:41

Chicken with Mango Mole and Pepitas

The Culinary Institute of America ·

2021/12/19

Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole recipe features ripe mango, which pairs perfectly with pasilla chiles and spices. Chef Sarah Linkenheil from The Culinary Institute of America uses the mango seeds to flavor the mole. Get the recipe and watch the video with closed captions here!

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00:58

Mango Smoothie with Turmeric, Green Tea and Ginger

The Culinary Institute of America ·

2021/12/18

Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder. Get the recipe and watch the video with closed captions here!

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01:05

Mango Poke Bowl

The Culinary Institute of America ·

2021/12/17

This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger. Get the recipe and watch the video with closed captions here!

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01:06

Pickled Green Mango Relish

The Culinary Institute of America ·

2021/12/16

This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate. Get the recipe and watch the video with closed captions here!

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01:21

Vietnamese Green Mango Noodle Bowl with Beef

The Culinary Institute of America ·

2021/12/15

Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized unripe mango in place of traditional rice noodles. Get the recipe and watch the video with closed captions here!

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03:44

Singapore Black Pepper Seafood Stew

The Culinary Institute of America ·

2021/12/13

In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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01:47

Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw

The Culinary Institute of America ·

2021/12/13

Ripe mangos and smoky chilies add just the right amount of sweet and heat to this tasty barbecue sandwich. Chef Toni Sakaguchi from The Culinary Institute of America tosses shredded chicken in mango barbecue sauce and tops this tasty sandwich with refreshing and crispy mango cabbage slaw. Get the recipe and watch the video with closed captions here!

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04:08

Thai Sweet and Spicy Hot Wings

The Culinary Institute of America ·

2021/12/12

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be

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01:12

Mango and Tuna Ceviche

The Culinary Institute of America ·

2021/12/12

Sweet and juicy mangos with fresh tuna are the perfect combination in this delicious ceviche. The mango provides a sweet counterbalance to the acidity of the lime juice and richness of the tuna. Pro tip: choose mangos that are slightly firm to the touch and have smooth skin. Serve the ceviche with tortilla chips and enjoy! Get the recipe and watch videos with closed captions here!

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02:25

Tornado Omelet

The Culinary Institute of America ·

2021/12/11

Kikkoman Executive Chef Andrew Hunter shows us an exciting new technique to serve an omelet that will delight your guests. Chef adapted this technique from the Korean street food favorite, for modern American menus. Served on top of perfectly crispy fried rice, with a delicious savory Kikkoman Unagi Sauce, this dish is sure to be a menu showstopper. Get the recipe and watch the video with captions here!

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02:16

Beef and Broccolini with Pepper Sauce

The Culinary Institute of America ·

2021/12/10

Elevate an old favorite of beef with broccoli with this updated recipe for Beef and Brocolini with Pepper Sauce. Kikkoman Executive Chef Andrew Hunter pairs sliced tri tip with a beautiful and aromatic pepper sauce featuring multi-colored crushed peppercorns and Kikkoman Oyster Sauce. Get the recipe and watch the video with captions here!

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02:47

Crispy Pork Lumpia with Lemon Soy Dipping Sauce

The Culinary Institute of America ·

2021/12/09

Lumpia are delicious fried spring rolls from the Philippines, often enjoyed as a shared appetizer or snack. Kikkoman Executive Chef Andrew Hunter shows us how to make perfectly crispy and flavor-packed pork lumpia served with a Lemon Soy Dipping Sauce featuring Kikkoman Citrus Seasoned Ponzu. Get the recipe and watch the video with closed captions here!

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01:50

Beet Poke Plate

The Culinary Institute of America ·

2021/12/08

This beautiful, healthy and delicious beet poke plate is a vegetarian twist on traditional poke. Here, Kikkoman Executive Chef Andrew Hunter shingles three types of beets with sliced oranges. The plate is topped with crispy fried shiitake mushrooms and drizzled with Kikkoman Poke Sauce for a perfectly balanced sweet and savory finish. This Beet Poke Plate makes for a fun and colorful shared appetizer or entrée. Get the recipe and watch the video with closed captions here!

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02:46

Roasted Mushroom Katsu

The Culinary Institute of America ·

2021/12/07

Watch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes using portabellas and king trumpet mushrooms. Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory Kikkoman Katsu Sauce. Get the recipe and watch the video with closed captions!

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02:57

Exploring Heirloom Japanese Vegetables: The Oishii...

The Culinary Institute of America ·

2021/12/07

Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan’s traditional practice of respecting nature in the harmonious production, preparation and eating of food. Get recipes and watch the full video series with closed captions here! Want to grow your own Japanese vegetables? Find Japanese heirloom

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01:22

Citrus Marinated Fioretto Salad

The Culinary Institute of America ·

2021/12/06

Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflower with delicate coral-like florets. This dish features tender fioretto, crunchy radishes, and tangy oranges. Get the recipe for Citrus Marinated Fioretto Salad and watch the video with closed captions here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

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01:11

Charred Negi with Mexican Corn Salsa

The Culinary Institute of America ·

2021/12/05

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor, that is ideal for grilling. In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil. Get the recipe and

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