The Culinary Institute of America
Episodes
Sabich with Watermelon Salad and Watermelon Rind “Amba”
13 Feb 2024
Contributed by Lukas
A sabich is traditionally pita or laffa bread stuffed with fried eggplant, hard-boiled egg, chopped salad, amba, and tahini sauce. It’s an Iraqi Jew...
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta
12 Feb 2024
Contributed by Lukas
For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb ch...
Melonchelada Cocktail
11 Feb 2024
Contributed by Lukas
This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Che...
Watermelon Stack Cake
10 Feb 2024
Contributed by Lukas
Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a wate...
Pecan Delight Ice Cream Sundae
16 Oct 2023
Contributed by Lukas
Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberr...
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce
15 Oct 2023
Contributed by Lukas
Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and butte...
Sweet Potato Gnocchi with Pecan Ricotta
14 Oct 2023
Contributed by Lukas
Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Sa...
Squash Tart with Pecan Brittle and Candied Bacon
13 Oct 2023
Contributed by Lukas
This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The cri...
Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions
03 Oct 2023
Contributed by Lukas
These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using N...
Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw
03 Oct 2023
Contributed by Lukas
This scrumptious Crispy Tofu Bites Sandwich is topped with Spicy BBQ Sauce and Southern Slaw for a delicious plant-based take on a cookout classic! We...
Grilled American Lamb Shawarma
26 Sep 2023
Contributed by Lukas
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the...
American Lamb Mrouzia
25 Sep 2023
Contributed by Lukas
Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., ...
American Lamb Merguez Bourek
24 Sep 2023
Contributed by Lukas
Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In t...
American Lamb Roulade Stuffed with Freekah, Cherries and Mint
23 Sep 2023
Contributed by Lukas
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagin...
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
16 Sep 2023
Contributed by Lukas
Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and...
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
15 Sep 2023
Contributed by Lukas
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish ...
Rice Paper “Chimichangas”
24 Jul 2023
Contributed by Lukas
Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and fille...
Fat Washed Ponzu & Beurre Blanc Sauce
23 Jul 2023
Contributed by Lukas
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful...
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
22 Jul 2023
Contributed by Lukas
The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and ...
Portabella Mushroom Rings
21 Jul 2023
Contributed by Lukas
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ri...
Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis
20 Jul 2023
Contributed by Lukas
This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis i...
Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese
19 Jul 2023
Contributed by Lukas
A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to mak...
New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans
18 Jul 2023
Contributed by Lukas
This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a...
New Mexico Chile, Corn and Cheddar Pudding
17 Jul 2023
Contributed by Lukas
This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious south...
Green Shakshuka with New Mexico Chiles
16 Jul 2023
Contributed by Lukas
Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israe...
Moroccan Green Vegetable Tagine
15 Jul 2023
Contributed by Lukas
This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the ...
Tofu Noodles Stir-fried with Vegetables
28 Jun 2023
Contributed by Lukas
Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir fried with bell peppers, carrots and oyster and...
Soft Tofu Soup with Mushrooms: soondubu jjigae
27 Jun 2023
Contributed by Lukas
Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “so...
Hot Pot with Vegetables and Beef-Stuffed Tofu
26 Jun 2023
Contributed by Lukas
Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including ...
Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice
25 Jun 2023
Contributed by Lukas
Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ...
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice
24 Jun 2023
Contributed by Lukas
Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea, where vegetables are the star of the menu. She prepares grilled lotus root an...
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles
23 Jun 2023
Contributed by Lukas
Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving...
Chef Kim Byung-jin Makes White Pear Kimchi
22 Jun 2023
Contributed by Lukas
Kim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. In this video, he shows us how he makes white kimchi stuffed insid...
Korean Pickles with Chef Cho Heesuk
21 Jun 2023
Contributed by Lukas
Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains th...
Kimchi Master Lee Ha Yeon Makes 3 Kimchis
20 Jun 2023
Contributed by Lukas
Kimchi Master Lee Ha Yeon shows us how to make three different classic kimchis: red kimchi with napa cabbage, white kimchi with napa cabbage, and a re...
Tofu Noodles with the Buddhist Nun Jeong Kwan
19 Jun 2023
Contributed by Lukas
The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. During a visit to The...
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan
18 Jun 2023
Contributed by Lukas
The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. She visited The Culin...
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim
17 Jun 2023
Contributed by Lukas
The Venerable Jeong Kwan Seunim, dubbed “The Philosopher Chef” by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisi...
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul
16 Jun 2023
Contributed by Lukas
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corv...
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul
15 Jun 2023
Contributed by Lukas
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes sea snails with three seaweeds. The seaweed is toppe...
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul
14 Jun 2023
Contributed by Lukas
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. “Ssa...
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul
13 Jun 2023
Contributed by Lukas
We talk to Jun Lee ’10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea...
Welcome to the Asian Plant-Forward Kitchen: Korea
12 Jun 2023
Contributed by Lukas
Welcome to the Asian Plant-Forward Kitchen, a first-of-its-kind educational video curriculum initiative, produced by The Culinary Institute of America...
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce
11 Jun 2023
Contributed by Lukas
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutne...
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu
10 Jun 2023
Contributed by Lukas
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tof...
Vegan Enchiladas with Tofu, Black Beans, and Zucchini
09 Jun 2023
Contributed by Lukas
These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs...
Vegetarian Sloppy “Bos”
08 Jun 2023
Contributed by Lukas
This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a pla...
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles
07 Jun 2023
Contributed by Lukas
These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The...
Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise
06 Jun 2023
Contributed by Lukas
These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ ...
Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce
05 Jun 2023
Contributed by Lukas
These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the out...
Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema
03 Jun 2023
Contributed by Lukas
These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of...
Spicy Glazed Pan-Fried Tofu
03 Jun 2023
Contributed by Lukas
You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America show...
Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and Cucumbers
02 Jun 2023
Contributed by Lukas
Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi fr...
American Lamb and Sustainability
01 Jun 2023
Contributed by Lukas
American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing...
Portobello Tacos Al Pastor
31 May 2023
Contributed by Lukas
Tacos al pastor is a Mexican street food with Lebanese roots. These beloved tacos most likely evolved from shawarma spit-grilled meat brought by Leban...
Mushroom Katsu
30 May 2023
Contributed by Lukas
Katsu is a beloved Japanese comfort food, traditionally made with breaded chicken or pork, but today we’re going to use meaty portabellas for a plan...
Pork and Mushroom Mapo Tofu
29 May 2023
Contributed by Lukas
Mapo Tofu is a popular Chinese dish from Sichuan Province, and it features the famous spice from the region––the Sichuan Peppercorn––which imp...
Portobello Mushroom Shakshuka
28 May 2023
Contributed by Lukas
Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese and herbs. For this shakshuka w...
Grilled Mushroom Bibimbap
27 May 2023
Contributed by Lukas
Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful sea...
Vegetarian Mushroom Banh Mì
26 May 2023
Contributed by Lukas
A banh mi is Vietnam's version of a baguette sandwich, and is beloved the world over. In this plant-forward version of the recipe, the sandwich is fil...
Mushroom Cauliflower Bolognese
25 May 2023
Contributed by Lukas
Looking for classic comfort food with a healthy plant-forward twist? This Mushroom and Cauliflower Bolognese swaps out the saturated fat in ground bee...
Turkey and Mushroom Kebabs
24 May 2023
Contributed by Lukas
These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are m...
Mushroom Kimchi Fried Rice
23 May 2023
Contributed by Lukas
Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ...
Mushroom and Chicken Larb
22 May 2023
Contributed by Lukas
Larb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing and served with lettuce leaves ...
Mushroom Kibbeh
21 May 2023
Contributed by Lukas
Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibb...
Spicy Mushroom & Lamb Meatballs with Fenugreek Curry Sauce
20 May 2023
Contributed by Lukas
Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatba...
Introduction to Mushrooms in the Plant-Forward Kitchen
19 May 2023
Contributed by Lukas
The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs...
Cauliflower Risotto with Seared Scallops
18 May 2023
Contributed by Lukas
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. ...
Cauliflower and Eggplant Adobo
17 May 2023
Contributed by Lukas
Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy S...
One Filling — Three Dishes: Roasted Mushroom, Quinoa, and Walnut Filling in Stuffed Eggplant, Tacos and Empanadas
16 May 2023
Contributed by Lukas
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants–...
Flatbread with Roasted Mushroom Sausage and Red Peppers
15 May 2023
Contributed by Lukas
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious ...
Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa
14 May 2023
Contributed by Lukas
This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice n...
Chef Heena Patel Make Patras at Besharam Restaurant in San Francisco
13 May 2023
Contributed by Lukas
Heena Patel is the chef and co-owner of Besharam in San Francisco. Chef Patel shows us the secrets to making patras, fried hoja santa leaves, served w...
Chef Heena Patel Makes Ragda at Besharam Restaurant in San Francisco
12 May 2023
Contributed by Lukas
Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and...
Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco
11 May 2023
Contributed by Lukas
Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and...
Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm
10 May 2023
Contributed by Lukas
Katina Connaughton is the head farmer and co-owner of SingleThread Farm-Restaurant-Inn, in Healdsburg, CA. She talks about her sustainable farming pra...
Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant
09 May 2023
Contributed by Lukas
Renowned Chef Connaughton prepares onigiri, a Japanese snack of white rice formed into triangles and wrapped in nori. He prepares the rice in a Japane...
Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread
08 May 2023
Contributed by Lukas
Acclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his carrer as a chef, and some of his culi...
Vegan Ceviche and Butternut Squash Tacos at Malibu Farm Restaurant
07 May 2023
Contributed by Lukas
Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in C...
Hearts of Palm Linguini & Huarache Flatbread at Malibu Farm Restaurant
06 May 2023
Contributed by Lukas
Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in C...
Bartender Ignacio Murillo makes a Golden Beet Cocktail, The Sunshine at A.O.C. Restaurant
05 May 2023
Contributed by Lukas
Ignacio Murillo is the talented bartender at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on season...
Bartender Ignacio Murillo makes a Bartlett Sour Cocktail at A.O.C. Restaurant
04 May 2023
Contributed by Lukas
Ignacio Murillo is the bartender extraordinaire at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on ...
Suzanne Goin Makes The Farmer’s Plate at A.O.C. Restaurant
03 May 2023
Contributed by Lukas
Suzanne Goin demonstrates her signature dish called “The Farmer’s Plate.” Made exclusively with seasonal produce available at the farmer’s mar...
Chef Suzanne Goin talks Plant-Forward Cuisine at A.O.C. Restaurant
02 May 2023
Contributed by Lukas
Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins a...
Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude
01 May 2023
Contributed by Lukas
Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated”...
Chef Seizan Dreux Ellis Makes Dish, “I Am Confident,” at Cafe Gratitude
30 Apr 2023
Contributed by Lukas
Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular autumn and winter dish called, “...
Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude
29 Apr 2023
Contributed by Lukas
Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe...
Chef Iliana Loza Makes a Vegan Stuffed Eggplant at Kismet Restaurant
28 Apr 2023
Contributed by Lukas
Iliana Loza is the sous chef at Kismet Restaurant in Los Angeles. Here she demonstrates a vegan dish: eggplant stuffed with walnuts and a Fresno chile...
Chef Sarah Hymanson Makes a Persimmon Salad at Kismet Restaurant
27 Apr 2023
Contributed by Lukas
Sarah Hymanson is the chef and co-owner of the restaurant, Kismet, in Los Angeles, known for its dishes layered with Middle Eastern flavors and plant-...
Chef Sarah Hymanson and Iliana Loza Talk Plant-forward Cooking at Kismet, Los Angeles
26 Apr 2023
Contributed by Lukas
Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They...
Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing
25 Apr 2023
Contributed by Lukas
Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with gre...
Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage”
24 Apr 2023
Contributed by Lukas
Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple...
Chef Randy Leon Makes Pasta with Oyster Mushrooms
23 Apr 2023
Contributed by Lukas
Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a fresh pasta with wild oyster mushrooms, tom...
Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche
22 Apr 2023
Contributed by Lukas
Randy Leon was the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. He demonstrates his signature dish of Jerusalem artichokes that ar...
Veggie Sushi with Wolfgang Puck and Hiroyuki Fujino at Merois
21 Apr 2023
Contributed by Lukas
Chef Wolfgang Puck and Chef Hiroyuki Fujino demonstrate some vegetarian sushi from the menu at his newest restaurant, Merois in West Hollywood. This v...
Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois
20 Apr 2023
Contributed by Lukas
Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu...
Wolfgang Puck Talks Plant-Forward Cuisine at Merois Restaurant
19 Apr 2023
Contributed by Lukas
Wolfgang Puck talks about what inspired the vegetarian sushi on the menu at his newest restaurant, Merois in West Hollywood. He also talks about the f...
Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area
18 Apr 2023
Contributed by Lukas
Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unil...
Sake Tapioca Pudding with Fresh Fruit
18 Mar 2023
Contributed by Lukas
Fresh fruit tops this creamy, rich and delicious tapioca made with rice milk and sake. Sake is a Japanese alcoholic beverage made from home-grown ferm...
Wagyu Beef Caprese Salad
17 Mar 2023
Contributed by Lukas
This Summer Caprese Steak Salad features the classic caprese ingredients of tomato, basil and mozzarella paired with tender grilled wagyu beef. Japane...