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The Culinary Institute of America

Updated 4 days ago

Arts
Food
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Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Read more

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

iTunes Ratings

48 Ratings
Average Ratings
26
9
4
4
5

Informative and fun!

By mouvedre - Feb 06 2018
Read more
This large collections of videos is informative and fun for cooks of every level.

Pretty Good

By What could be better than a bathmat? Answer: - Jun 14 2007
Read more
Probably the best cooking podcast there is. -ira

iTunes Ratings

48 Ratings
Average Ratings
26
9
4
4
5

Informative and fun!

By mouvedre - Feb 06 2018
Read more
This large collections of videos is informative and fun for cooks of every level.

Pretty Good

By What could be better than a bathmat? Answer: - Jun 14 2007
Read more
Probably the best cooking podcast there is. -ira
Cover image of The Culinary Institute of America

The Culinary Institute of America

Latest release on Dec 19, 2019

Read more

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Rank #1: Spanish Olive Oil Poached Salmon

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Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish. 

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/poachedsalmon/

Oct 31 2018

8mins

Play

Rank #2: Latieng at the Royal Traditional Thai Crafts School for Women

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We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Feb 06 2018

5mins

Play

Rank #3: The Gastronomy of Modena

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

As the home of Balsamic Vinegar and Parmigiano Reggiano, it’s no surprise that good food is a way of life in Modena.  From its bustling cafes to internationally renowned Michelin-starred restaurants, eating well is a pleasure celebrated by all Modenese. We hear from Modena’s star chefs Annamaria Barbieri, Emilio Barbieri, and Luca Marchini about this region’s unique cuisine.

May 01 2019

4mins

Play

Rank #4: Ishtabach Restaurant with Chef Oren Sasson-Levy

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After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 22 2019

12mins

Play

Rank #5: Vietnamese Watermelon "Boba" Tea

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls.

Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonbobatea/  

Sep 10 2019

1min

Play

Rank #6: Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon

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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

Aug 14 2017

2mins

Play

Rank #7: Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim

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Next we visit the Barugongyang Buddhist Temple, where
monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a
lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian
menu, including a bamboo shoot salad, a steamed potato dumplings, green tea
tofu, wild burdock with a pine nut sauce.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

May 03 2016

15mins

Play

Rank #8: Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel

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Chef Luc Wen at Taipei Marriott Hotel shows Chef Steve Jilleba how he makes their Taiwanese Beef Noodle Soup. The rich broth is made over 3 days and served with hand-pulled noodles and caramelized short ribs. The tomato that tops the soup is roasted with beef fat and chili.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

May 15 2017

2mins

Play

Rank #9: A Chef’s Guide to Understanding Authentic Balsamic Vinegar of Modena

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Balsamic Vinegar of Modena is the beloved vinegar produced from Lambrusco, Trebbiano and Sangiovese grapes in Italy’s Modena region. Aceto balsamico di Modena is the liquid signature of its place, a condiment steeped in tradition and inimitable in taste. Produced by many of the same families who have been making wine in the region for generations, this world-renowned vinegar is rich, fragrant and concentrated, delicious when bottled but improving with age. Join us on this multi-media series, A Chef’s Guide to Understanding Balsamic Vinegar of Modena.

Watch the full documentary and balsamic vinegar recipe demonstrations at http://www.ciaprochef.com/modena/

Mar 23 2019

1min

Play

Rank #10: Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh

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At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and
Asian food guru KF Seetoh introduce us to the lesser known flavors of the
Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to
the style of cooking that evolved from the inter-marriage of local Malays and
Chinese immigrants in the 15th century. Combining
Chinese cooking techniques, such as wok cooking, with Malay ingredients and
spices, Peranakan food is noted for its tropical blend of tangy and spicy
flavors.

Recipes at http://www.ciaprochef.com/WCA/

Dec 11 2014

7mins

Play

Rank #11: Adapting Baja’s Cuisine in San Diego

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Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja’s cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja’s ingredients and culinary authenticity.

Aug 31 2018

3mins

Play

Rank #12: Interview with David Toutain, of Paris Restaurant David Toutain

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Born in Flers, in southern Normandy, David Toutain is the grandson of farmers. At 20, he got a position at the Arpège restaurant just as Alain Passard was turning towards a vegetable-oriented cuisine. Within a year David became Alain Passard’s under head chef. He later went to Spain (Mugaritz), and New York (Corton). His son’s birth in 2010 brought him back in France. He joined the Agapé Substance, an avant-garde restaurant with fine cuisine made out of authentic fresh top quality produce. In January 2015, one year after opening Restaurant David Toutain, he received his first Michelin star and opened Identi-T next to his restaurant, a place to welcome groups and meetings.

Watch the full series at http://www.ciaprochef.com/wca/paris/

Nov 20 2016

4mins

Play

Rank #13: BLT Sliders

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So sandwich fans, here is a recipe demonstrated by chef
Adam Busby showcasing how to make a delicious slider with juicy Jubilees
tomatoes, creamy aioli sauce, and a fresh tomato tapenade. Perfect for serving
at your next party or enjoying anytime.

Recipe at: http://ciaprochef.com/naturesweet/recipe16/

Mar 17 2016

3mins

Play

Rank #14: How to Make Watermelon Molasses

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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: http://www.ciaprochef.com/watermelon/WatermelonMolasses

Aug 13 2017

1min

Play

Rank #15: Paella with Chicken, Chorizo, Clams and Shirred Eggs

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“Put an egg on it” is a popular add-on option on today’s
most-watched menus. Watch CIA Chef Scott Samuel prepare Chicken, Chorizo, and
Clam Paella Topped with Shirred Eggs, a dish that suits menus from morning to
midnight.

Go to recipe: http://www.ciaprochef.com/eggs/paella/

Feb 17 2016

6mins

Play

Rank #16: Uri Buri Restaurant with Chef Uri Jeremias

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We talk with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Interviewed at the elegant Hotel Effendi, Chef Jeremias takes us on a market tour and explains the philosophy behind his world-famous cooking.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 26 2019

7mins

Play

Rank #17: Korean Barbecue at Seoul’s Majang Meat Market

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Jia Choi, professor of Korean food studies and C.E.O. of
Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s
finest beef at Majang Meat Market. She grills the beef on a table top pine
charcoal grill, and eats her grilled meat wrapped in lettuce and topped with
garlic, green onion, sesame oil and pickles.

Find recipes and the full series at: http://www.ciaprochef.com/wca/

May 01 2016

4mins

Play

Rank #18: Galaxy Tacos, San Diego

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Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego, talks to us about making their own in-house masa and tortillas. Their Baja Fish Tacos, extra crispy from the beer and vodka in the batter, are topped with cabbage, crema, and pico de gallo. Next she shows us how they make Clam Birria, using the sauce from their birria short rib tacos.

Aug 28 2018

3mins

Play

Rank #19: Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes

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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.  

Recipe at: http://www.ciaprochef.com/northarvest/recipe5/

Nov 25 2014

3mins

Play

Rank #20: Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale, and Sausage

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This flatbread is both decadent and packed with
nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and
white beans. In place of heavy alfredo sauce, Chef Scott
prepares a creamy white bean puree as the base sauce on this flatbread. The
flatbread could easily be prepared vegetarian by omitting the wild boar
sausage.Recipe at: http://www.ciaprochef.com/northarvest/recipe4/

Nov 25 2014

7mins

Play

Eggplant Cannelloni with Chef Haim Cohen at Yaffo

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Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce.

Dec 19 2019

1min

Play

A Tour of Akko Market with Chef Uri Jeremias in Acre, Israel

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We take a tour of Akko Market with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. He shows us the quintessential ingredients that comprise Israeli cuisine, and takes us to a hummus shop, sweet shop, falafel stand, and spice shop.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Dec 18 2019

4mins

Play

Touring Jerusalem’s Machne Yehuda Market with Chef Uri Navon

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Chef Uri Navon takes us on a tour of Jerusalem’s Machne Yehuda Market. All ingredients from his restaurant, Machneyuda, are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Dec 18 2019

10mins

Play

Zahav’s Hummus Tehina with Chef Michael Solomonov

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The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Dec 02 2019

1min

Play

Interview with Chef Michael Solomonov of Zahav Restaurant

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We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.  

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 29 2019

17mins

Play

Israeli Breakfast at the Dan Accadia Hotel with Chef Golan Israel

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Chef Golan Israel shows us the elaborate breakfast buffet offered at the Dan Accadia Hotel in Hertsliya, Israel. Guiding us through the varied buffet spread, Chef Israel spotlights a number of fresh and healthy breakfast dishes.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 28 2019

4mins

Play

Tishbi Winery with Golan Tishbi

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The Tishbi Winery, located in Binyamina in Israel, was started by the Tishbi family in 1882. Tishbi is Israel’s sixth largest winery, producing about one million bottles of wine per year. We talk to Golan Tishbi about wine-making in Israel for five generations.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 27 2019

2mins

Play

Uri Buri Restaurant with Chef Uri Jeremias

Podcast cover
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We talk with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Interviewed at the elegant Hotel Effendi, Chef Jeremias takes us on a market tour and explains the philosophy behind his world-famous cooking.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 26 2019

7mins

Play

Opa Restaurant with Chef Shirel Berger

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A graduate of The Culinary Institute of America, Chef Shirel Berger operates one of Tel Aviv’s hottest restaurants, Opa. Chef Berger tell us about her vegan menu and its inspirations from the plant kingdom.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 25 2019

3mins

Play

Ishtabach Restaurant with Chef Oren Sasson-Levy

Podcast cover
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After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 22 2019

12mins

Play

Ouzeria Restaurant with Chef-Owner Avivit Priel

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Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Medeiterranenan-influenced menu. Watch her create small plates, including eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia.”

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 21 2019

3mins

Play

Lamb Tartare with Chef Haim Cohen at Yaffo

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Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.  

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 20 2019

1min

Play

Tuna Tartare with Chef Haim Cohen at Yaffo

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Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us an Israeli take on Tuna Tartare. He adds smoky eggplant, sour cream, chili flakes, salt and olive oil to the minced raw tuna.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 19 2019

1min

Play

Maamoul Date Cookies with Chef Nof Atamna-Ismaeel

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Nof Atamna-Ismaeel shows Chef Einav Gefen traditional Arab cookies, called maamoul. The cookies are made from semolina, flour, sugar, butter, nutmeg, cinnamon, and stuffed with dates.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 18 2019

4mins

Play

Stuffed Eggplant with Chef Nof Atamna-Ismaeel

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Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab dish, eggplant stuffed with rice, walnuts, mint, garlic, red pepper paste, pomegranate molasses, cumin, black pepper, Aleppo pepper, and olive oil.  She simmers the eggplants in sumac water, rose petals, mint and other spices.  

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 15 2019

4mins

Play

Classic Arab Chicken Masachan with Chef Nof Atamna-Ismaeel

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A molecular biologist and the winner of Israel’s MasterChef cooking show, Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel. Chicken Masachan involves poaching chicken in olive oil with aromatic Persian limes. The chicken is then shredded and served on top of flatbread.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/

Nov 14 2019

1min

Play

Erez Komarovsky’s Cooking School with Chef Erez Komarovsky

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Join a master class in Israeli plant-forward cooking with Chef Erez Komarovsky at his cooking school in the beautiful hills of Matat, Israel. He shows us how to make simple fennel with olive oil and sautéed Swiss chard.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 13 2019

13mins

Play

Mashya Restaurant with Chef Yossi Shitrit

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Chef Yossi Shitrit’s restaurant Mashya in Tel Aviv brings fine dining to ancient regional cooking. He prepares traditional Maghreb cuisine from the Arabic Galilean kitchen and wants every bite to represent the DNA of Israel and the Mediterranean.  

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 12 2019

4mins

Play

Falafel Hakosem with Chef Ariel Rosenthal

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Chef Ariel Rosenthal from Hakosem in Tel Aviv shows us how he makes his famous falafel. The goal is to make falafel that’s crispy on the outside and smooth and creamy on the inside. He serves his falafel tucked inside of pillowy pita, hummus, crushed garlic, roasted eggplant, cabbage salad, pickles, onions, tehina, and amba, a pickled mango sauce.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 11 2019

10mins

Play

Traditional Israeli Shabbat Dinner with Maya Yosefi and Einav Gefen

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Friday night dinner is the most popular Shabbat meal. Maya Yosefi from Maya catering invites us to her home and shows Unilever Food Solutions’ Corporate Executive Chef Einav Gefen a number of her favorite Shabbat dishes.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

Nov 08 2019

11mins

Play

iTunes Ratings

48 Ratings
Average Ratings
26
9
4
4
5

Informative and fun!

By mouvedre - Feb 06 2018
Read more
This large collections of videos is informative and fun for cooks of every level.

Pretty Good

By What could be better than a bathmat? Answer: - Jun 14 2007
Read more
Probably the best cooking podcast there is. -ira