The Culinary Institute of America
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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
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574 episodi
K-12 Menu Tips: Elevating School Meals with Japanese Street Food Trends
Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious...
Financiers Recipe | French Almond Cakes
Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular mold...
Fluffy Almond Brioche Tarts with Pear & Almond Frangipane
These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle o...
Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse
Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up cris...
Almond Biscotti 3 Ways: Earl Grey, White Chocolate Cranberry, and Hot Honey
Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about bisco...
Gen Z Food Trends: Global Flavors in College & University Dining
What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this e...
Touring Todai-ji Temple | CIA Students Meet Japan’s Great Buddha
Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronz...
Shopping for Japanese Knives | CIA Students Explore Sennichimae Doguyasuji
Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering...
CIA Students Explore Kyoto’s Aceto | Sushi, Fusion, and Fun
Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fusion cuisi...
Exploring Japanese Vinegar | CIA Students Tour Iio Jozo in Kyoto
Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration,...
Hands-On Soba Making in Tokyo | CIA Japanese Cuisine Program
Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. Th...
Tempura in Tokyo | CIA Students Cook with a Tempura Master
From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class...
Chef Kenya Sakai’s Playful Take on Modern Japanese Cuisine
Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He sh...
Chef Hajime Yoneda’s “Chikyu” Dish: 110 Ingredients Celebrating Earth
Hajime Yoneda is chef of Hajime, a Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that celebrate...
The Art of Shojin Ryori | Chef Daisuke Nomura’s Plant-Based Japanese Cuisine
Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryo...
Exploring Japanese Cuisine | 10 Days in Japan with the CIA
As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country’s i...
The Year of the Sphere
When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?
Andr...
Thai Eggplant Relish: Nam Prik Makheau
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or...
Gaeng Som: Thai Sour Curry with Fish
Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegeta...
Bo Songvisava and Dylan Jones Talk about Plant-Forward Thai Cooking
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with...
Banana Blossom Salad with Roasted Peanuts
Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kitti...
Thai Peanut Sauce
Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a classic satay sauce. Spicy, sweet, rich, and creamy, Thai...
Nam Makua: Thai Eggplant Relish
Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand shows us how he makes nam makua, which means eggplant relish or dip. This northern...
Panang Curry with Peanuts and Tofu
Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin,...
Massaman Curry with Chicken and Peanuts
Massaman curry is a fusion dish, incorporating influences from Thai, Indian, and Malaysian cuisines. Chef Ian Kittichai is the owner of Khum Hom Thai...
Khao Kluk Kapi: Shrimp Paste Fried Rice
Khao kluk kapi is a popular Thai fried rice dish seasoned with umami-packed shrimp paste and then served with a variety of sides and toppings, includi...
Tom Kati Bai Liang Goong: Coconut Milk Soup with Malindjo Leaves and Shrimp
Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows u...
Gang Kua Hed Kareng: Thai Yellow Curry with Mushrooms and Fried Tofu
Chef Ann Pavita Sae-Chao is the Executive chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort Bangkok. Here s...
A Tour of Bangkok’s Or Tor Kor Market with Chef Ian Kittichai
Chef Ian Kittichai gives us a tour of Or Tor Kor Market in Bangkok, known for its produce, prepared foods, and seafood. CNN named Or Tor Kor Market as...
Interview with Chef Ian Kittichai
Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. He talks about his childhood memories of se...
Vegetarian “Pork Belly” Salad
Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca s...
Bánh Khọt Chay: Vietnamese Savory Pancakes
Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coco...
Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking
Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He...
Phillipe Le Bourhis Talks Sustainable Hospitality at Hotel des Arts Saigon
Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy an...
Goi Buoi: Vietnamese Pomelo Salad with Tofu and Peanuts
Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the...
Gỏi cuốn: Vietnamese Fresh Spring Rolls
These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. T...
Vietnamese Vegetable Curry with Fried Tofu and Peanuts
This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curry’s toppings include peanuts...
Bánh Cuốn at Vietnam’s Ben Thanh Market
Bánh cuốn are an iconic dish of Vietnam. The thin rice batter is prepared like a crepe, and filled with a mixture of ground pork, minced wood ear mush...
Food Stalls at Vietnam’s Ben Thanh Market
Explore the best food stalls at Vietnam’s Ben Thanh Market in Ho Chi Min City with Chef Mai Pham of Lemon Grass Restaurant and Executive Chef Benoit L...
Fruit at Vietnam’s Ben Thanh Market
Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour Ben Thanh Market in Hồ Chí Minh City...