An Introduction to Korean Cuisine
Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Get recipes and watch the full series here!
9 Jul 2022
Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh
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. Get Recipes and watch the full series with closed captioning at:http://www.ciaprochef.com/WCA/
9 May 2022
Restaurant Pujol with Enrique Olvera
A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera’s culinary philosophy has been defined by his deep exploration of Mexico’s universe of ingredients, and gastronomic techniques and traditions. Get recipes and watch the full series here!
3 Jul 2022
This delicious Grape Ceviche uses fresh California grapes instead of raw fish. The crisp, juicy texture and delicate sweetness of the grapes works beautifully, and, it’s vegan! This refreshing grape ceviche is a great shared appetizer that everyone can enjoy. Recipe at: http://www.ciaprochef.com/grapes/grapeceviche/
14 Apr 2021
Most Popular Podcasts
Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel
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. Get recipes and watch the full series here!
4 Jun 2022
Cooking at Quintonil with Chef Jorge Vallejo
Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil. Get recipes and watch the full series here!
7 Jul 2022
Eggplant Cannelloni with Chef Haim Cohen at Yaffo
Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce. Get the Recipe and watch a video with closed captioning here!:https://www.youtube.com/watch?v=PJvq8ykTKOo
6 May 2021
Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon
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. Get the recipe and watch the video with closed captioning here!
19 Oct 2021
Vietnamese Watermelon ”Boba” Tea
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. Get the recipe and watch the full series with closed captioning here!
29 Oct 2021
Erez Komarovsky’s Cooking School with Chef Erez Komarovsky
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.Get Recipes and watch the full series with closed captioning at:http://www.ciaprochef.com/wca/israel/
12 May 2021
Corazón de Torta Food Truck in San Diego
Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria. Get recipes and watch the full series here.
9 Apr 2022
How to Make Watermelon Molasses
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. Get the recipe and watch the full series with closed captioning here!
20 Oct 2021