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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

02:19

Chicken Kebabs Glazed with Watermelon Molasses,...

The Culinary Institute of America ·

2021/10/19

Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich. Get the recipe and watch the video with closed captioning here!

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02:30

Philippine Grilled Watermelon and Pork Belly Salad...

The Culinary Institute of America ·

2021/10/18

Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon. Get the recipe and watch the video with

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01:20

North African Preserved Watermelon Chutney

The Culinary Institute of America ·

2021/10/17

Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich. Get the recipe and watch the video with closed captioning here!

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02:08

Watermelon and Ahi Tuna Poke

The Culinary Institute of America ·

2021/10/16

The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic poke ingredients, and serves the salad inside a hollowed out watermelon cup. Get the recipe and watch the full series with closed captioning here!

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01:35

Burmese Watermelon Salad

The Culinary Institute of America ·

2021/10/15

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing. Get the Recipe and watch the full series with closed captioning here!

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01:27

Watermelon Carpaccio with Fried Prosciutto and Basil Oil

The Culinary Institute of America ·

2021/10/14

This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil. Get the Recipe and watch the full series with closed captioning here!

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02:05

Watermelon Consommé with Scallop Ceviche

The Culinary Institute of America ·

2021/10/12

Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche. Get the recipe and watch the video with closed captioning here!

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02:08

Shaking Beef with Watermelon and Wilted Watercress

The Culinary Institute of America ·

2021/10/11

Inspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Asian beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time. Get the recipe and

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10:03

A Chef‘s Notes: Key Takeaways from the BBQ Trail

The Culinary Institute of America ·

2021/10/10

Chef Einav Gefen shares her experiences from the barbecue stops in Texas, Tennessee, Virginia, and the Carolinas. Get BBQ recipes and watch the full series here!

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07:36

The Science of Smoke: Mastering Barbecue with Tuffy...

The Culinary Institute of America ·

2021/10/09

Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential

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07:02

How to prepare barbecue spare ribs with Tuffy Stone

The Culinary Institute of America ·

2021/10/08

Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ

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04:02

How to Make Barbecue Rubs with Tuffy Stone

The Culinary Institute of America ·

2021/10/07

Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and

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03:24

Nashville‘s Peg Leg Porker BBQ

The Culinary Institute of America ·

2021/10/06

Nashville's Peg Leg Porker offers diners a wide selection of traditional West-Tennessee barbecue. Carey Bringle, the restaurant's owner and pitmaster, is a Nashville native who started his craft by watching his grandfather cook whole hogs for family barbecues. Years later, Bringle is an annual competitor at Memphis in May BBQ championship, the “Super Bowl of Swine”, taking second place honors three times. Get BBQ recipes and watch the full series here!

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03:25

Payne’s BBQ in Memphis, Tennessee

The Culinary Institute of America ·

2021/10/05

Payne's Bar-B-Q is a family-run business that’s been serving up some of the best barbecue in Memphis since 1972. Inside an unremarkable cinderblock building, you’ll find Flora Payne, Ronald Payne and Candace Payne-Parker serving up their remarkable home-style Memphis BBQ. Unusual menu items like their slow-smoked pulled pork sandwich topped with mustard sauce and coleslaw and the smoked bologna sandwich attract barbecue aficionados near and far. Get BBQ recipes and watch the full series here!

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03:58

Sam Jones BBQ in Winterville, North Carolina

The Culinary Institute of America ·

2021/10/04

Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich. Get BBQ recipes and watch the full series here!

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03:17

North Carolina BBQ at Skylight Inn

The Culinary Institute of America ·

2021/10/03

The Jones family has been in the North Carolina barbecue business for over 200 years. At the Skylight Inn in Ayden, North Carolina, current owner and James Beard Award-winning pitmaster Sam Jones smokes whole hogs over North Carolina oak using the same way his great, great grandfather did. Sam give us a tour of Skylight’s operations, showing us the barbecue pits and their signature menu items like the chopped pork sandwich and topped with coleslaw with cornbread. Get BBQ recipes and watch the full

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04:39

South Carolina BBQ at Sweatman’s

The Culinary Institute of America ·

2021/10/02

Located in an old farmhouse in Holly Hill, South Carolina, Sweatman's Bar-Be-Que is a favorite stop of the Carolina BBQ trail. Famous for its whole hog barbecue and homestyle buffet; co-owner Chris Neue take us on a tour. Sweatman's whole Carolina hogs are gently cooked over hot coals of aged oak, hickory, and pecan while they are continuously basted with Sweatman’s secret mustard-based sauce. Get BBQ recipes and watch the full series here!

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06:53

West-Tennessee Whole Hog BBQ at Martin’s BBQ

The Culinary Institute of America ·

2021/10/01

Pat Martin began his education on whole hog barbecue 25 years ago in the tiny town of Henderson, Tennessee. Barbecue became a “consuming passion” for Pat and led to his opening of the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee, just south of Nashville. In his Nashville smokehouse, Pat explains the importance of time and temperature in the cooking of whole hog barbecue. Get BBQ recipes and watch the full series here!

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05:14

Memphis-style BBQ ribs at Charlie Vergos‘ Rendezvous

The Culinary Institute of America ·

2021/09/30

Charlie Vergos' Rendezvous is the birthplace of Memphis-style dry-rubbed ribs. The Rendezvous has been serving Charlie’s high-heat, charcoal-grilled pork ribs since 1948. Since then the Rendezvous has risen to must-visit status among BBQ professionals, thousands of customers, multiple US presidents, and musicians such as the Rolling Stones and Elvis Presley. Get BBQ recipes and watch the full series here!

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04:32

Snow’s BBQ with Kerry Bexley and Tootsie Tomanetz

The Culinary Institute of America ·

2021/09/29

Kerry Bexley is the owner of Snow’s BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow’s BBQ the “#1 BBQ in Texas”, BBQ aficionados drive for miles to line up before dawn for a taste of Snow’s juicy pork spare-ribs, succulent smoked sausages and legendary oak-smoked brisket. 86 year-old BBQ Hall of Fame pitmaster, Tootsie Tomanetz, starts the fire in Snow’s pits at 2 AM to prepare for the swarm of customers who start lining up before dawn at this Saturday-only

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