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Explore endless menu possibilities with videos from the Chefs from The Culinary Institute of America. Recipes and more videos online at www.CIAprochef.com.

Explore endless menu possibilities with videos from the Chefs from The Culinary Institute of America. Recipes and more videos online at www.CIAprochef.com.
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Location:

United States

Description:

Explore endless menu possibilities with videos from the Chefs from The Culinary Institute of America. Recipes and more videos online at www.CIAprochef.com.

Language:

English


Episodes

Phil Gregory, Winemaker and owner, Vena Cava, Valle de Guadalupe

8/10/2018
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Phil Gregory, winemaker and owner of Vena Cava, talks about inviting Chef Diego Hernandez to open Corazón de Tierra, and growing grapes in Baja’s Valle de Guadalupe.

Duration:00:02:17

Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe

8/10/2018
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Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram,...

Duration:00:07:18

Tijuana Street Food

7/10/2018
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While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. Our guide Fernando Acosta, president of the Association of Food Trucks, shows us that delicious and inexpensive street food can be enjoyed throughout the city in a casual and social atmosphere. We make a stop at Mariscos Ruben to taste ceviches and aguachiles that won owner Mirtha...

Duration:00:03:05

A Food Tour of Baja, Mexico

7/10/2018
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On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in...

Duration:00:03:16

Pla Sturgeon Nam Prik Ong at Four Seasons Chiang Mai’s Rim Tai Kitchen

2/4/2018
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Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:03:01

Northern Thai Cuisine at the Four Seasons Chiang Mai

2/4/2018
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Stéphane Calvert, Executive Chef at Four Seasons Chiang Mai, talks to us about traditions of Northern Thai cooking. He takes us on a tour of their aromatic herb garden, and to Rim Tai Kitchen, a Thai cooking school, where Chef “An” Anchalee Luadkham prepares Gaeng Hang Lay Gai Korat. This is a Northern Thai chicken ginger curry dish typically served on special occasions, such as weddings and holidays. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:05:36

Southern Thai Rice Noodles with Barracuda

2/2/2018
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Chef “Ann” Pavita Sae-Chao is the Executive Chef at Chef Ian Kittichai’s international food and beverage consulting firm, Cuisine Concept Co., and has made many appearances on Iron Chef Thailand, Iron Chef America, and Iron Chef Japan. At Issaya Cooking Studio in Bangkok, a Thai culinary education center, she demonstrates several classic southern Thai recipes. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to make a southern Thai-style curry with barracuda and rice...

Duration:00:09:14

Young Jackfruit Relish with Chefs Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones, Bo.lan, Bangkok

2/1/2018
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Chefs Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones take us on a 1 a.m. visit to Khlong Toei Market, Bangkok’s largest fresh market. They then take us back to their restaurant, Bo.lan, which was named in San Pellegrino’s Asia’s 50 Best Restaurants in 2017. Here they show us how to make Young Jackfruit Relish. The jackfruit is boiled for an hour and pounded with dried sheep fish, shallot, garlic, sour tomatoes, dried shrimp paste and galangal, then stir-fried with ground pork. This is...

Duration:00:03:34

Thai Green Curry with Chef Ian Kittichai

2/1/2018
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In the kitchens of Bangkok’s Issaya Siamese Club, Chef Ian Kittichai shows us how to make a classic Green Curry with Beef, and how to cook the green curry paste properly to bring out all of its aromatic flavors. He adds palm sugar, fish sauce, Thai basil, eggplant, chilies and beef. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:02:00

Thai Kanom Krok with Chef Ian Kittichai

1/31/2018
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At his restaurant, Issaya Siamese Club in Bangkok, Chef Ian Kittichai shows us how to make Kanom Krok: Coconut Hot Cakes Topped with Chicken, Chili Jam, Shredded Ginger and Kaffir Lime. Kanom Krok are a popular street food, and have a similar flavor profile to Thai coconut soup. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:01:42

Thai Tartlets with Chef Ian Kittichai

1/31/2018
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Chef Ian Kittichai shows us how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. To make the batter for the crispy tartlet shells, Chef Ian uses lime stone water for its alkaline qualities. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:02:08

Interview with Chef Ian Kittichai, Issaya Siamese Club, Bangkok

1/30/2018
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Ian Kittichai is an award-winning chef and author, and one of Thailand’s best-known celebrity chefs. He has written several cookbooks, including Issaya Siamese Club, and oversees several restaurants in New York, Thailand, Barcelona and Mumbai. He strives to show diners that Thai food is more than just Pad Thai and curries. We talk to him about his background and outlook on Thai cuisine at his restaurant, Issaya Siamese Club in Bangkok. Download recipes and watch the full series at...

Duration:00:03:02

A Tour of Thailand’s Nonthaburi Market with Chef McDang

1/30/2018
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Chef McDang takes Einav Gefen, executive chef for Unilever Food Solutions, on a tour of Bangkok’s Nonthaburi Market, located on the outskirts of Bangkok. They buy some special ingredients at the market and enjoy them served at nearby Suan Aharn Nat Pob Restaurant, one of Chef McDang’s favorite Nonthaburi spots. He also shows us how to properly eat Thai food with a spoon and rice. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:05:40

Understanding Thai Cuisine with Chef Einav Gefen

1/29/2018
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Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Duration:00:03:54

A Food Tour of Thailand

1/29/2018
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On this tasty trip to Thailand, we reveal the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Television host and Thai Master...

Duration:00:02:18

Conversations at CIA Copia: From Dirt to Dish with Alice Waters

1/19/2018
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The Culinary Institute of America presents Conversations at Copia – monthly held events that explore important topics impacting our everyday lives. In this episode, we examine soil and soil health for our Dirt to Dish Weekend. Watch Alice Waters in conversation with her longtime friend and farmer, Bob Cannard, moderated by Brock Dolman of the Occidental Arts & Ecology Center. New topics and upcoming Conversations at Copia events to be announced soon: http://www.ciaatcopia.com/

Duration:01:28:08

Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon

8/14/2017
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Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich. Recipe at: http://www.ciaprochef.com/watermelon/ChickenKebabs

Duration:00:02:19

How to Make Watermelon Molasses

8/13/2017
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Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses. Recipe at:...

Duration:00:01:32

Latin-Inspired Watermelon Salad with Pickled Watermelon Rind

8/12/2017
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Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and salty cotija, toasted pepitas and cumin seeds, smoky fire-roasted poblano chiles, cilantro, and a lime vinaigrette. Recipe at: http://www.ciaprochef.com/watermelon/WatermelonSaladwithPoblanos

Duration:00:02:24

Watermelon Agua Fresca

8/11/2017
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True to their name, watermelons are 92% water, and are a refreshing ingredient in a variety of beverages. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Watermelon Agua Fresca. It’s delicious on its own, or as the base for a number of cocktails. Chef Rebecca recommends adding rum or tequila! Recipe at: http://www.ciaprochef.com/watermelon/WatermelonAguaFrescas

Duration:00:01:16