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
Legutóbbi epizódok
501 epizód
Seasonal Cabbage and Noodles — A Bold Take on Classic Flavors from the European Union
This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Inst...
Late Harvest from the European Union
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Ro...
Chilled Summer Soup— A European Summer Classic, Reimagined
Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian...
Chaka Aviyal: Jackfruit Coconut Curry from Kerala, India
Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, an...
Kumarakom Green Lentil Dal: Split Lentils with Banana, at Marari Beach in Kerala, India
Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil...
Coconut Moilee at Marari Beach in Kerala, India
Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the di...
Ridge Gourd Pollichathu at Marari Beach in Kerala, India
Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is...
Muringakka Nirachu Kettiyathu at Marari Beach in Kerala, India
Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how...
Mongala Puraschetti at Marari Beach in Kerala, India
In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prep...
Padavalanga Thoran: Snake Gourd at Brunton Boatyard Hotel in Kerala, India
At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thora...
Kumbalanga Paal Curry at Brunton Boatyard Hotel in Kerala, India
The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use...
Roasted Shallots with Fish at Brunton Boatyard Hotel in Kerala, India
Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the f...
Okra Mappas: Okra Curry in Kerala, India
At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nim...
Kodappan Thoran: Banana Blossom Stir-Fry in Kerala, India
Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and he...
Availas Pavakka Perapattichathu: Bitter Melon Clay Pot in Kerala, India
Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her...
Eggplant Molee in Kerala, India
Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy...
Interview with Cooking Teacher, Nimmy Paul in Kerala, India
Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showi...
A South Indian Street Food Tour, Achar Pickles of Hyderabad
Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-styl...
A South Indian Street Food Tour, Chaat Stalls of Hyderabad
Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popula...
A South Indian Street Food Tour, Govind Dosa of Hyderabad
For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind J...
A South Indian Street Food Tour, Jowar Roti of Hyderabad
In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread...
Jackfruit Biryani at Terrassen Cafe in Hyderabad, India
Terrassen Cafe, Hyderabad, India's first vegan cafe, showcases its signature dish, Jackfruit Biryani, made in a traditional clay pot. The dish feature...
Vegan Mushroom and Tofu Flatbread in Hyderabad, India
At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew chee...
South Indian Lentil Curry and Millet Dumplings
At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient gr...
Vegetable Curry from Hyderabad, India
Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sa...
Interview with Chef Chalapathi Rao, at Simply South in Hyderabad, India
Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He s...
Vegetable Haleem at Google’s Hyderabad, India Campus
Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally mad...
Vegetable Kofta at Google’s Hyderabad, India Campus
Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of ca...
In the Kitchen of Google’s Hyderabad, India Campus
The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's cu...
Introduction to the Plant-Forward Kitchen: South India
Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this...
Mexican Chocolate and Almond Butter Toffee
This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dar...
Caramelized Almond and Almond Butter Bonbons
These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk choc...
Vegan Alfajores de Maizena Cookies
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 o...
Smoked Almond Butter and Peach Bourbon Chocolates
These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bou...
Vegan Double Decker Fudge with Candied Almonds
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 c...
Introduction to Almond Butter and Chocolate Master Class
Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of...
Interview with Antonia Trichopoulou, University of Athens
Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and h...
Interview with Maria Loi, chef and TV host of The Life of Loi: Mediterranean Secrets
International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive...
Interview with Samantha Dorsey, McEvoy Ranch
Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded...
Interview with Rosa Vano, Castillo De Caneno
Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and impo...