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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

08:03

Valentina‘s Tex-Mex BBQ

The Culinary Institute of America ·

2021/09/28

Valentina’s Tex-Mex BBQ in Austin, Texas is known for their creative blending of traditional BBQ and "Tejano" cooking. Favorite menu items include Valentina's famous brisket tacos, the Real Deal Holyfield: huevos rancheros topped with a slice of smoked brisket, and BBQ pork carnitas tacos. These Tex-Mex BBQ creations and other traditional barbecue favorites have made Valentina's a must-visit stop on the Texas BBQ circuit and has earned Valentina's a spot on the coveted Texas Monthly's Top 50 BBQ

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04:25

Loro Asian Smokehouse with Tyson Cole and Aaron Franklin

The Culinary Institute of America ·

2021/09/27

Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, exciting flavors. The menu features dishes such as smoked beef brisket with Thai herbs and chili gastrique; smoked Prime steak with shishito peppers and salsa verde; BBQ pork belly with hoisin sauce; smoked pork sausage with papaya salad, Thai chili

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04:57

la Barbecue in Austin, Texas

The Culinary Institute of America ·

2021/09/26

LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and business artier Alison Clem opened la Barbecue in Austin, Texas, in 2012. Together, LeAnn and Alison have created and innovative menu that remains true to the flavors and techniques of authentic Texas BBQ. Get BBQ recipes and watch the full series

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03:39

Rodney Scott’s BBQ in Charleston, South Carolina

The Culinary Institute of America ·

2021/09/25

Rodney Scott’s BBQ in Charleston, South Carolina is one of few BBQ places in the US that still practices the dying art of whole hog barbecue. Pitmaster Anton Williams shows us how Rodney's whole hogs are slow-roasted over direct heat from hardwood coals. Get BBQ recipes and watch the full series here!

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04:27

Kreuz Market BBQ in Lockhart, Texas

The Culinary Institute of America ·

2021/09/24

Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kreuz’s oak-fired offset-smokers has made Kreuz Market a must-visit stop on the Texas BBQ circuit. In this interview, Roy explains how the traditional barbecue methods at Kreuz Market haven’t changed since the smokehouse was established in 1900. It’s

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01:24

Mexican Style Grilled Corn on the Cob: Elotes

The Culinary Institute of America ·

2021/09/23

This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutions combines Hellmann’s Real Mayonnaise, cilantro, green onions, garlic, New Mexican Chili Powder, Pimenton, cumin, Knorr Professional Intense Flavor Citrus Fresh and Knorr Professional Intense Flavor Charred Chili Heat in a bowl. The Knorr

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01:19

Grilled Peach Slaw with Aleppo Spiced Almonds and...

The Culinary Institute of America ·

2021/09/22

Freshen up your BBQ menu with this recipe for grilled peach and napa cabbage slaw, dressed with a subtly spiced Aleppo pepper, almond and peach vinaigrette. The Smoked Peach Vinaigrette is made from real peach puree and has a delicious full flavor. Delicious! Get the BBQ Recipes and watch the full series with closed captioning here!!

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01:45

Smoky Honey Citrus Chicken Wings

The Culinary Institute of America ·

2021/09/21

Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solutions adds Knorr® Professional Intense Flavor Citrus Fresh and Knorr® Professional Intense Flavor Charred Chili Heat. These Knorr Professional Intense Flavors are easy to use and add great flavor. Enjoy! Get BBQ Recipes and watch the full series with

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01:45

Smoky Medjol Dates Stuffed with Goat Cheese,...

The Culinary Institute of America ·

2021/09/20

These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. The Knorr® Professional Intense Flavours Citrus Fresh adds a delicious, bright citrus element to the dish. Enjoyment guaranteed! Get BBQ Recipes and watch the full series with closed captioning here!:!

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02:09

Whole Roasted Kohlrabi with Seared Tomatoes, Feta...

The Culinary Institute of America ·

2021/09/19

Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food Solutions drizzles Hellmann’s Lemon Za’atar Dressing over the kohlrabi and tomatoes to add a citrusy, Middle Eastern flavor profile. Get BBQ Recipes and watch the full series with closed captioning here!!

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02:00

Black Bean Baby Cakes with Mocha Black Bean Aquafaba...

The Culinary Institute of America ·

2021/09/18

Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber. Find recipes, more information and videos with closed captioning here!!

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01:29

Blood Orange, Bean and Endive Salad with Torn Croutons

The Culinary Institute of America ·

2021/09/17

You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white beans and navy beans, but any combination of bean varieties is delicious. The vivid colors, bright flavors and healthy profile of this salad is sure to get you out of your winter funk! Find recipes, more information and videos with closed captioning

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01:41

Vegan Creamy White Bean ”Alfredo” Pasta with Peas,...

The Culinary Institute of America ·

2021/09/16

This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts. Find recipes, more information and videos with closed captioning here!!

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01:35

Vegetarian Tortilla Soup with Red Beans and Quinoa

The Culinary Institute of America ·

2021/09/15

With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary Institute of America garnishes the soup with chips, avocados, cilantro, and lime wedges. You will love the bold smoky flavors of this protein-packed soup! Get the Recipe and watch a video with closed captioning here!: Vegetarian Tortilla Soup with

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01:36

Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended...

The Culinary Institute of America ·

2021/09/14

Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some of the beef with beans also reduces the amount of saturated fat and cholesterol, and the beans add fiber, and protein. This is one of the best burgers you’ll ever have. Enjoy! Find recipes, more information and videos with closed captioning

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01:09

Protein Pancakes with Banana, Coconut, and White Beans

The Culinary Institute of America ·

2021/09/13

Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excellent source of fiber. You will love your pancakes’ healthy makeover with these high-protein ingredients. Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/proteinpancakes/

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02:05

Spicy Middle Eastern Lamb and Kidney Bean Meatballs

The Culinary Institute of America ·

2021/09/12

Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée. Find recipes, more information and videos with closed captioning

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01:36

Avocado Toast with Herby Bean Salad and Roasted Tomatoes

The Culinary Institute of America ·

2021/09/10

Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor. Find recipes, more information and videos with closed captioning

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01:29

Cauli-Bean Bolognese with Zucchini Noodles

The Culinary Institute of America ·

2021/09/10

Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles! Find recipes, more information and videos with closed

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02:14

Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar...

The Culinary Institute of America ·

2021/09/08

This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the

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699 results

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