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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Olive Oil Tips and Trends from America’s Test Kitchen’s Lisa McManus
Lisa McManus, Executive Editor of America’s Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has...
Inside Today’s Olive Oil Trends with Food Writer Jane Black
Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik...
How Chef Dominica Rice Cisneros Uses Olive Oil in Mexican Cooking
Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cook...
Why Olive Oil Belongs in Your Desserts | Alice Medrich on Baking with EVOO
Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive...
How Ari Weinzweig Helped Bring Extra Virgin Olive Oil to America
Discover how Ari Weinzweig, co-founder of the legendary Zingerman’s Delicatessen, helped introduce specialty foods—and especially *extra virgin olive...
Watermelon Khichdi | Chef Heena Patel’s Gujarati Comfort Food
Chef Heena Patel from Besheram restaurant in San Francisco describes her dish of watermelon khichdi as the “mac n’ cheese of Gujarat,” her home state...
Watermelon Raita
Raita is the cooling counterpoint to many spicy Indian dishes. This yogurt-based sauce is often made with cucumber, but in this version Chef Heena Pat...
Watermelon Muthiya | Chef Heena Patel’s Savory Gujarati Dumplings
Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram...
How to Make Watermelon Bhel – Refreshing Indian Chaat
Bhel is one of India’s most beloved street foods, famous for its bold mix of sweet, sour, tangy, spicy, and crunchy elements. Join us as Chef Heena Pa...
Fuel Your Workout: Peanut Butter Protein Smoothie Recipe
Chef Toni Sakaguchi from the Culinary Institute of America shares a quick and delicious recipe designed to keep athletes energized: the Peanut Butter...
Vietnamese Cooking & Sustainable Farming | Chef Mai Pham & Mason Becker
Chef Mai Pham, owner of Star Ginger in Sacramento, shares how peanuts—known in Vietnam as dau phong—are an essential ingredient woven into countless d...
Building Kid-Approved & Nutritious Menus | Peanut Butter Toast Bar
Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Dire...
A Delicate Dessert Inspired by the Sweet Traditions of the Europe
The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress...
Moussaka Mosaic: A Layered Celebration of European Ingredients
One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka...
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...