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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

11:07

Brown Rice and Kidney Bean Salad with Roasted Red...

The Culinary Institute of America ·

2021/07/22

This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience. Find recipes and videos with closed captioning here!

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05:33

Classic Baked Beans

The Culinary Institute of America ·

2021/07/21

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Find recipes and videos with closed captioning here!

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04:39

Cajun Red Beans & Rice

The Culinary Institute of America ·

2021/07/20

Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S. Find recipes and videos with closed captioning here!

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06:38

Southwest Black Bean Salad with Avocado Sherry...

The Culinary Institute of America ·

2021/07/19

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy. Find recipes and videos with closed captioning here!

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06:57

Black Bean Omelet with Avocado Salsa Verde

The Culinary Institute of America ·

2021/07/17

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa. Find recipes and videos with closed captioning here!

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03:53

Black Bean and Black Rice Pudding with Coconut Milk...

The Culinary Institute of America ·

2021/07/15

Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding. Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe5/

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11:18

Bean Burrito with Brown Rice, Jalapeño Jack Cheese...

The Culinary Institute of America ·

2021/07/15

This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. Find recipes and videos with closed captioning here!

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06:11

Introduction to the Cuisine of the Caribbean

The Culinary Institute of America ·

2021/07/13

Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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00:49

Close to Cuisine of the Caribbean

The Culinary Institute of America ·

2021/07/12

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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04:58

Rum Punch

The Culinary Institute of America ·

2021/07/11

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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18:08

Tobago’s Crab and Dumplings

The Culinary Institute of America ·

2021/07/09

On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen. Get Recipes and watch the

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02:04

Trinidad‘s Bake and Shark

The Culinary Institute of America ·

2021/07/08

No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are

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05:24

Trinidad’s Street Foods

The Culinary Institute of America ·

2021/07/07

Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101. Get Recipes and watch the full series with closed captioning

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00:38

Trinidad’s Roti

The Culinary Institute of America ·

2021/07/06

Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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00:57

Trinidad’s Doubles

The Culinary Institute of America ·

2021/07/05

Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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08:54

Trinidad’s Markets

The Culinary Institute of America ·

2021/07/04

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket. Get Recipes and watch the full series with closed

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00:56

Introduction to the Cuisine of Trinidad and Tobago

The Culinary Institute of America ·

2021/07/03

The dual island nation of Trinidad and Tobago is a must stop on any Caribbean journey. Both Trinidad and Tobago were once prosperous sugar islands with enslaved Africans laboring under the oversight of Europeans. The Indian, African and European cultures that make up the islands’ histories gave birth to a unique multi-cultural cuisine. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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03:13

Puerto Rican Sofrito

The Culinary Institute of America ·

2021/07/01

Chef Wilo Benet joins us to demonstrate some of the island’s classics. He starts with the sofrito, the foundation for many Puerto Rican recipes. His sofrito is made with culantro leaves, peppers, onions, garlic, olive oil and aji dulce. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

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03:29

Puerto Rican Asopao

The Culinary Institute of America ·

2021/06/30

No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

en

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