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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

13:14

Interview with Maria Raquel Lucas, University of Evora

The Culinary Institute of America ·

2025/05/14

Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.Find recipes, videos and more information at

en

09:18

Interview with Kiki Zinoviadou, Perrotis College

The Culinary Institute of America ·

2025/05/13

Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at

en

11:59

Interview with Joseph Profaci, North American Olive...

The Culinary Institute of America ·

2025/05/12

Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at

en

19:16

Interview with Jehangir Mehta, Chef and...

The Culinary Institute of America ·

2025/05/11

Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

en

15:43

Interview with Javier Fernandez Salvador, UC Davis...

The Culinary Institute of America ·

2025/05/10

Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at

en

19:41

Interview with Ricardo Gucci, University of Pisa

The Culinary Institute of America ·

2025/05/09

Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

en

10:39

Interview with Abederraouf Laajimi, International...

The Culinary Institute of America ·

2025/05/08

Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

en

14:54

Interview with Alexandra Kicenik Devarenne, Extra...

The Culinary Institute of America ·

2025/05/07

Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of consumer awareness. Watch the rest of the IOC series to learn more about this permanent crop from a

en

06:13

Caramelized Almond & Almond Butter Bonbons

The Culinary Institute of America ·

2025/04/12

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the

en

05:21

Mexican Chocolate and Almond Butter Toffee

The Culinary Institute of America ·

2025/04/11

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

en

03:53

Smoked Almond Butter & Peach Bourbon Chocolates

The Culinary Institute of America ·

2025/04/10

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected

en

03:54

Vegan Double Decker Fudge

The Culinary Institute of America ·

2025/04/09

This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional

en

03:17

Vegan Alfajores de Maicena Cookies

The Culinary Institute of America ·

2025/04/08

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel. Find the recipe at:

en

01:10

Introduction: Almond Butter and Chocolate Master Class

The Culinary Institute of America ·

2025/04/07

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. You will learn the inspiration and technique behind the confections they developed, including Caramelized

en

07:30

Chickpea Flour Khandvi Rolls in Hyderabad, India

The Culinary Institute of America ·

2025/02/16

Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft,

en

05:12

Vegan Charcuterie Board

The Culinary Institute of America ·

2024/12/07

Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don’t need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a

en

01:59

Loaded Smashed Potatoes

The Culinary Institute of America ·

2024/12/06

Get the Loaded Smashed Potatoes recipe here!

en

02:57

Vegetarian “Scallops” of Celeriac with Saffron Sauce

The Culinary Institute of America ·

2024/12/05

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.Get the Vegetarian “Scallops” of Celeriac recipe here!

en

02:32

Grilled Eggplant Flatbread

The Culinary Institute of America ·

2024/12/04

This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter. Get the Grilled Eggplant Flatbread recipe here!

en

02:27

Vegan BLT

The Culinary Institute of America ·

2024/12/03

A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don’t have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon.Get the Vegan BLT recipe here!

en

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