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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

01:31

Zuccuri and Prosciutto Frito Misto

The Culinary Institute of America ·

2021/12/04

Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer. Get the recipe for Zuccuri and Prosciutto

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02:02

Negi and Turnip Galette

The Culinary Institute of America ·

2021/12/03

For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature. Get the recipe for Negi and Turnip Galette and watch the video with closed captions here! Want to

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01:32

Negi Confit with Whole Grain Mustard Vinaigrette and...

The Culinary Institute of America ·

2021/12/02

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg. Get the recipe for Negi Confit and see a video

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01:44

Roasted Fioretto and Negi with Shaved Parmesan

The Culinary Institute of America ·

2021/12/01

Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan. Get the recipe for Roasted

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01:38

Roasted Zuccuri and Kale Salad with Chickpeas, and...

The Culinary Institute of America ·

2021/11/30

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top. Get the recipe for Roasted Zuccuri and Kale

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01:09

Spicy Fioretto Chipotle Tacos

The Culinary Institute of America ·

2021/11/29

Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos. In this recipe, she uses fioretto--a cousin of cauliflower. The coral-like florets of the fioretto have slender stems and a subtle sweetness that takes on spices wonderfully. Chef Toni places a spoonful of spicy roasted fioretto on a hot tortilla, with salsa, avocado, pickled onion, and cilantro. Get the recipe (and

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03:09

About AquaBounty Salmon

The Culinary Institute of America ·

2021/11/29

A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can’t fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about

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00:43

How to Portion Salmon Fillets

The Culinary Institute of America ·

2021/11/29

Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four uniform servings. Find recipes, more information and videos with closed captioning here!

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01:58

How to Fillet a Salmon

The Culinary Institute of America ·

2021/11/28

You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets. Find recipes, more information and videos with closed captioning here!

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00:49

How to Debone a Salmon

The Culinary Institute of America ·

2021/11/27

There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to find pin bones by running your fingers or a knife along length of the fish. She also shows us how to remove bones with fish tweezers and tips to avoid tearing the delicate flesh. Find recipes, more information and videos with closed captioning here!

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01:26

How to Skin a Salmon

The Culinary Institute of America ·

2021/11/26

To skin or not to skin: If you’re cooking salmon on the grill or for delicious crispy-skin salmon, you will most likely want to keep the skin on, since this helps to prevent the salmon flesh from sticking and tearing on the grill or in the pan. If you do want to skin your salmon, Chef Barbara Alexander from The Culinary Institute of America is here to help! She provides step-by step tips on safely and efficiently skinning a whole salmon. Find recipes, more information and videos with closed

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01:33

How to Inspect a Salmon for Freshness

The Culinary Institute of America ·

2021/11/25

Chef Barbara Alexander from The Culinary Institute of America demonstrates a how to check a salmon for freshness. Learn how to inspect the fins, skin, eyes, gills, and scales of the salmon to make sure you’re buying a freshly harvested fish. Watch the full series with closed captioning here!

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02:23

Smoked Salmon Candy Salad with Grilled Persimmons and...

The Culinary Institute of America ·

2021/11/24

: If you like the delicate flavors of smoked salmon, you’ll love this smoked salmon candy salad with grilled persimmons, arugula and lemon maple vinaigrette. The marinade in this recipe produces a slightly sweet smoked salmon with a candy-like texture that’s similar to jerky… it’s finger-licking delicious! Chef Barbara Alexander from The Culinary Institute of America pairs the salmon candy with grilled permissions, but any seasonal fruit would be delicious, including grilled plums, peaches,

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01:39

The Best in American BBQ

The Culinary Institute of America ·

2021/11/23

From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie

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03:33

Passion Fruit and Olive Oil Sorbet with Greek Olive...

The Culinary Institute of America ·

2021/11/23

High-quality, extra-virgin olive oil brings amazing new flavor dimensions to cakes, cookies, breads, and more. When swapping out butter for olive oil in a recipe, learn some of minor adjustments that create success. Discover what olive oil can do in the world of baking, pastry and sweets. Sorbet will never be the same once you discover what an aromatic, extra-virgin olive oil can do for added flavor and texture. A robust or medium green fruitiness olive oil works beautifully in this Passion Fruit

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01:17

Pesto alla Trapanese: Sicilian-style Pesto

The Culinary Institute of America ·

2021/11/23

Pesto Trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This Pesto Trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes. Feel free to pair this with your favorite seasonal vegetables. Find recipes, more information and videos with closed captioning here!!

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02:24

Tunisian Market Sandwich

The Culinary Institute of America ·

2021/11/23

The Tunisian Market Sandwich is one of the best secrets of the Mediterranean kitchen! Filled with Harissa, carrot salad, tuna confit, potatoes, hard-boiled egg, and Mechouia (a Tunisian charred vegetable dish), the sandwich offers complex, flavor-packed bites. Find recipes, more information and videos with closed captioning here!!

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00:58

Mediterranean Sauce-Making for American Kitchens

The Culinary Institute of America ·

2021/11/23

Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn about the world of sauces that the Mediterranean has to offer! Discover the olive oil-based sauces of the European and North African Mediterranean. Find recipes, more information and videos with closed captioning here!.

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01:41

Blistered Padron Peppers with Romesco

The Culinary Institute of America ·

2021/11/23

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. Find recipes, more information and videos with closed captioning here!!

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01:36

In the Heat of the Kitchen: Cooking with Olive Oil

The Culinary Institute of America ·

2021/11/23

Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sautéing, deep frying, and slow braising with olive oil. Find recipes, more information and videos with closed captioning here!!

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699 results

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