The Culinary Institute of America
Episodes
Interview with Joseph Profaci, North American Olive Oil Association
12 May 2025
Contributed by Lukas
Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste...
Interview with Jehangir Mehta, Chef and Sustainability Consultant
11 May 2025
Contributed by Lukas
Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through th...
Interview with Javier Fernandez Salvador, UC Davis Olive Center
10 May 2025
Contributed by Lukas
Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Con...
Interview with Ricardo Gucci, University of Pisa
09 May 2025
Contributed by Lukas
Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainabil...
Interview with Abederraouf Laajimi, International Olive Council
08 May 2025
Contributed by Lukas
Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact...
Interview with Alexandra Kicenik Devarenne, Extra Virgin Alliance
07 May 2025
Contributed by Lukas
Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the Nor...
Caramelized Almond & Almond Butter Bonbons
12 Apr 2025
Contributed by Lukas
These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk choc...
Mexican Chocolate and Almond Butter Toffee
11 Apr 2025
Contributed by Lukas
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...
Smoked Almond Butter & Peach Bourbon Chocolates
10 Apr 2025
Contributed by Lukas
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
09 Apr 2025
Contributed by Lukas
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...
Vegan Alfajores de Maicena Cookies
08 Apr 2025
Contributed by Lukas
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...
Introduction: Almond Butter and Chocolate Master Class
07 Apr 2025
Contributed by Lukas
Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of ...
Chickpea Flour Khandvi Rolls in Hyderabad, India
16 Feb 2025
Contributed by Lukas
Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. Th...
Vegan Charcuterie Board
07 Dec 2024
Contributed by Lukas
Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond me...
Loaded Smashed Potatoes
06 Dec 2024
Contributed by Lukas
Get the Loaded Smashed Potatoes recipe here!
Vegetarian “Scallops” of Celeriac with Saffron Sauce
05 Dec 2024
Contributed by Lukas
This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful...
Grilled Eggplant Flatbread
04 Dec 2024
Contributed by Lukas
This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of fl...
Vegan BLT
03 Dec 2024
Contributed by Lukas
A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a belove...
A Chef’s Reflections on Britain’s Plant-Forward Restaurant Scene
02 Dec 2024
Contributed by Lukas
Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London’s plant-forward restaurant scene. He thinks that American chefs can l...
Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK
01 Dec 2024
Contributed by Lukas
Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He ...
Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK
30 Nov 2024
Contributed by Lukas
Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining resta...
Interview with Chef Alex Rushmer of Vanderlyle in Cambridge, UK
29 Nov 2024
Contributed by Lukas
Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with...
Hen of the Woods Mushrooms at Oliveira Kitchen, London
28 Nov 2024
Contributed by Lukas
Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London fe...
White and Green Asparagus at Oliveira Kitchen, London
27 Nov 2024
Contributed by Lukas
Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here sho...
Interview with Chef Emerson Amelio de Oliveira of Oliveira Kitchen, London
26 Nov 2024
Contributed by Lukas
Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Port...
Grilled Zucchini with Heritage Tomatoes and Peas at Tendril Restaurant, London
25 Nov 2024
Contributed by Lukas
Watch the full documentary and find recipes here!
Smoked Eggplant with Pumpkin Seeds and Tahini at Tendril Restaurant, London
24 Nov 2024
Contributed by Lukas
Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and h...
Interview with Chef Rishim Sachdeva of Tendril, London
23 Nov 2024
Contributed by Lukas
Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produc...
White Asparagus “Bouillabaisse” at Gauthier Soho in London
22 Nov 2024
Contributed by Lukas
At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of...
Green Asparagus with Peas at Gauthier Soho in London
21 Nov 2024
Contributed by Lukas
Chef Alexis Gauthier of Gauthier Soho restaurant in central London serves traditional French cuisine—that is entirely plant-based. In this video, he...
Interview with Chef Alexis Gauthier of Gautier Soho in London
20 Nov 2024
Contributed by Lukas
Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant...
Hummus with Baharat Crunch at Bubula Spitalfields Restaurant in London
19 Nov 2024
Contributed by Lukas
Chef Ben Rand of Bubula Spitalfields in east London prepares his signature hummus with a date and baharat crunch. Baharat is a Middle Eastern spice bl...
Eggplant with Curry Leaf Crunch at Bubula Spitalfields Restaurant in London
18 Nov 2024
Contributed by Lukas
Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried sha...
Interview with Marc Summers of Bubula Spitalfields Restaurant in London
17 Nov 2024
Contributed by Lukas
Marc Summers is founder and CEO of Bubula Spitalfields restaurant in East London. This vegetarian Middle Eastern restaurant has a menu designed for sh...
Tomatoes with Scallop Roe at Bibi Restaurant in London
16 Nov 2024
Contributed by Lukas
Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma dem...
Smoked Kohlrabi at Bibi Restaurant in London
15 Nov 2024
Contributed by Lukas
Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,ch...
Interview with Chef Chetan Sharma of Bibi Restaurant in London
14 Nov 2024
Contributed by Lukas
Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sh...
White Asparagus Bavoise at Pied à Terre in London
13 Nov 2024
Contributed by Lukas
Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavo...
Textures of Lion’s Mane Mushroom at Pied à Terre in London
12 Nov 2024
Contributed by Lukas
Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane....
Interview with David Moore of Pied à Terre Restaurant in London
11 Nov 2024
Contributed by Lukas
David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local B...
Vegan Larrp at King Cookdaily in London
10 Nov 2024
Contributed by Lukas
King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in ...
Vegan “Egg” Fried Rice at King Cookdaily in London
09 Nov 2024
Contributed by Lukas
Watch the full documentary and find recipes here!
Interview with Chef King Cookdaily in London
08 Nov 2024
Contributed by Lukas
King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on S...
Asparagus with Almond Crumbles at Edit Restaurant in London
07 Nov 2024
Contributed by Lukas
Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in eas...
Chicken of the Woods Mushrooms at Edit Restaurant in London
06 Nov 2024
Contributed by Lukas
Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the cent...
Interview with Elly Ward of Edit Restaurant in London
05 Nov 2024
Contributed by Lukas
Edit restaurant in East London features a modern British plant-based menu using ingredients sourced from local, small-scale farms, foragers, and indep...
Introduction to Inside the Plant-Forward Kitchen: London
04 Nov 2024
Contributed by Lukas
Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a fir...
Lamb Katsu with Summer Vegetable Salad
03 Jul 2024
Contributed by Lukas
One of Chef Mark Miller’s favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, ...
American Whole Lamb with Chimichurri Sauce
03 Jul 2024
Contributed by Lukas
Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley...
The Fluffy History of Savoy Cake
14 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culina...
Turbotieres: A Pot Fit for a Turbot
13 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culina...
Daubière Pots: Rediscovering Traditional Hearth Cooking
12 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artif...
George Jones Cheese Cover
11 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artif...
From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines
08 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artif...
Shake, Rattle, and Churn: The History of Making Butter
07 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culina...
Exploring the Evolution of Food Chopping Inventions
06 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artif...
From Ancient Cures to Medieval Ales: The History of the Copper Urn
05 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts...
Pressing Matters: The Juicy History of the Duck Press
04 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts...
The Udderly Charming History of Cow Creamers
03 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts...
The Chuck Williams Culinary Arts Museum
02 Jun 2024
Contributed by Lukas
The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artif...
Mango Sev Puri
26 May 2024
Contributed by Lukas
Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy cracker...
Mango Flavor Pairings
25 May 2024
Contributed by Lukas
The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with man...
Mango Prep and Cooking Techniques
24 May 2024
Contributed by Lukas
Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working ...
Mango Nutrition
23 May 2024
Contributed by Lukas
Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different...
Purchasing and Receiving Mangos
22 May 2024
Contributed by Lukas
From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to ma...
Mango Origins
21 May 2024
Contributed by Lukas
Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 yea...
Silken Tofu Bowl with Roasted Mushrooms and Winter Greens
19 May 2024
Contributed by Lukas
This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food...
Black Bean Tlayuda
18 May 2024
Contributed by Lukas
A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef...
Kimchi Bowl
17 May 2024
Contributed by Lukas
This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever F...
Roasted Carrot Tamales
16 May 2024
Contributed by Lukas
These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based tec...
Jian Bing at UMass-Amherst Dining
15 May 2024
Contributed by Lukas
Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins...
Middle Eastern Platter at UMass-Amherst Dining
14 May 2024
Contributed by Lukas
This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of ...
Interview with Chef Alex Ong from UMass-Amherst Dining
13 May 2024
Contributed by Lukas
Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forwar...
A Chef’s Tour of New York’s Union Square Greenmarket
12 May 2024
Contributed by Lukas
Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosm...
Corn Tomato Tlayudas at Cosme
11 May 2024
Contributed by Lukas
Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayu...
Sweet Potato Tamales at Cosme
10 May 2024
Contributed by Lukas
Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produ...
Interview with Chef Gustavo Garnica at Cosme
09 May 2024
Contributed by Lukas
Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, w...
Grilled Maitaike Tacos at Oxomoco
08 May 2024
Contributed by Lukas
Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the ma...
Carrot Tostadas at Oxomoco
07 May 2024
Contributed by Lukas
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various car...
Interview with Chef Emilio Cerra at Oxomoco
06 May 2024
Contributed by Lukas
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and...
Vegan Southern Fried Lasagna at Cadence
05 May 2024
Contributed by Lukas
Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasag...
Vegan Palm Cake at Cadence
04 May 2024
Contributed by Lukas
Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake...
Interview with Chef Shenarri Greens at Cadence
03 May 2024
Contributed by Lukas
Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, com...
Melitzanosalata at Shukette
02 May 2024
Contributed by Lukas
Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalat...
Shukette’s Signature Salad
01 May 2024
Contributed by Lukas
Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features ...
Interview with Chef Ayesha Nurdjaja of Shukette
30 Apr 2024
Contributed by Lukas
Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes dra...
A’ash Reshteh at Sofreh
29 Apr 2024
Contributed by Lukas
Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is m...
Anarbij with Cauliflower Steak at Sofreh
28 Apr 2024
Contributed by Lukas
Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made...
Interview with Chef Nasim Alikhani of Sofreh
27 Apr 2024
Contributed by Lukas
Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from chil...
Chili Crisp Wedge Salad a la “Fat Choi” at Golden Diner
26 Apr 2024
Contributed by Lukas
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in ta...
Mushroom Reuben Quesadilla at Golden Diner
25 Apr 2024
Contributed by Lukas
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese,...
Interview with Chef Sam Yoo at Golden Diner
24 Apr 2024
Contributed by Lukas
Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a r...
Silken Tofu with Tomatoes at Eleven Madison Park
23 Apr 2024
Contributed by Lukas
Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato...
Sunflower Salad at Eleven Madison Park
22 Apr 2024
Contributed by Lukas
Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The d...
Interview with Chef Humm at Eleven Madison Park
21 Apr 2024
Contributed by Lukas
Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The Worl...
Corn Tamales at Dirt Candy
20 Apr 2024
Contributed by Lukas
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish w...
Zucchini Spring Roll Rangoon at Dirt Candy
19 Apr 2024
Contributed by Lukas
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts ...
Interview with Michaela Duke at Dirt Candy
18 Apr 2024
Contributed by Lukas
Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu...
Interview with Chef Amanda Cohen from Dirt Candy
17 Apr 2024
Contributed by Lukas
Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. ...
Introduction to Inside the Plant-Forward Kitchen: New York
16 Apr 2024
Contributed by Lukas
Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of...