The Culinary Institute of America
Episodes
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...
Rice Flour Roti with Coconut Peanut Sauce
16 Mar 2023
Contributed by Lukas
This gluten-free roti is a delicious accompaniment to curry or other saucy dishes. Roti is an Indian flatbread usually made with wheat flour. Rice flo...
Chicken Fried Scallop “Po Boy” with Miso Mayo
15 Mar 2023
Contributed by Lukas
In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese sca...
Yellowtail Ceviche with Avocado
14 Mar 2023
Contributed by Lukas
Looking for a light, flavorful dish? Ceviche is a Latin-American dish celebrated the world over made from fresh raw fish “cooked” in lime juice. I...
Vegan “Alfredo” Pasta
13 Mar 2023
Contributed by Lukas
This vegan alfredo sauce featuring miso, a traditional Japanese seasoning, is just as rich and creamy as traditional alfredo sauce. Replacing the heav...
Green Tea, Apple and Pear Gazpacho
12 Mar 2023
Contributed by Lukas
Try this deliciously fresh Green Tea, Apple and Pear Gazpacho for a healthy and refreshing chilled soup. Bread, almonds, garlic, pear, apple, and oliv...
Blackened Yellowtail
11 Mar 2023
Contributed by Lukas
This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried ...
Beet and Beef Tartare
10 Mar 2023
Contributed by Lukas
Try a hot take on a cold dish by making beef tartare with high-quality waygu. Tartare may seem intimidating, but Chef Rebecca Peizer from The Culinary...
Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze
09 Mar 2023
Contributed by Lukas
Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. ...
Soy and Whiskey Rib Eye with Grilled Asian Pears and Bacon Bread Pudding
09 Jan 2023
Contributed by Lukas
Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal ...
Hot “Pastrami” and Smoked Gouda Burger on Marbled Rye Bun
08 Jan 2023
Contributed by Lukas
This hot pastrami-style burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mi...
Smoked Veal Shank with Bean Salad, and Marrow Honey Butter Cornbread
07 Jan 2023
Contributed by Lukas
This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is...
Berbere-Spiced Roasted Rack of Veal, Sweet Potato Peanut Puree, Gomen, Shiro
06 Jan 2023
Contributed by Lukas
This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic...
Szechuan Peppercorn Porterhouse, Goat Cheese-Stuffed Figs, and Blistered Peppers
05 Jan 2023
Contributed by Lukas
This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, r...
Vietnamese Veal Lettuce Cups
04 Jan 2023
Contributed by Lukas
These Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The...
Veal Roulade with Tapenade Coulis, Squash and Turnips
03 Jan 2023
Contributed by Lukas
European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb...
Korean Bulgogi Tacos, Asian Pear Kimchi Salsa
02 Jan 2023
Contributed by Lukas
Korean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender ...
Olive Oil in the Plant-Forward Kitchen Interview Series: Darrell Corti of Corti Brothers
01 Jan 2023
Contributed by Lukas
Here, Darrell Corti discusses the essential olive oils for a well-stocked kitchen and how different cultures use and think about olive oil. Frank Cor...
Olive Oil in the Plant-Forward Kitchen Interview Series: Nancy Harmon Jenkins
31 Dec 2022
Contributed by Lukas
In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to...
Olive Oil in the Plant-Forward Kitchen Interview Series: Diane Kochilas
30 Dec 2022
Contributed by Lukas
In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-wi...
Olive Oil in the Plant-Forward Kitchen Interview Series: María José San Román
29 Dec 2022
Contributed by Lukas
In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of fryin...
Olive Oil in the Plant-Forward Kitchen Interview Series: Anissa Helou
29 Dec 2022
Contributed by Lukas
In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, rich...
Olive Oil in the Plant-Forward Kitchen Interview Series: Harold McGee
28 Dec 2022
Contributed by Lukas
Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, an...
Olive Oil in the Plant-Forward Kitchen Interview Series: Mercedes Fernández Albaladejo
26 Dec 2022
Contributed by Lukas
In this interview, Mercedes Fernández Albaladejo discusses the health benefits of olive oils, different categories of olive oils, factors that go int...
An Olive Oil Master Class with Mercedes Fernández Albaladejo
25 Dec 2022
Contributed by Lukas
In this Olive Oil Master Class, Mercedes Fernández Albaladejo gives us an overview of olive oil technical standards of quality and flavor insights fo...
Olive Oil in the Plant-Forward Kitchen Interview Series: Jean Xavier Guinard and Gemma Pasquali
24 Dec 2022
Contributed by Lukas
In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience. Jean-Xavier Guin...
Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Daniel Olivella of Barlata Tapas Bar
23 Dec 2022
Contributed by Lukas
In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the ch...
Olive Oil in the Plant-Forward Kitchen Interview Series: Aglaia Kremezi
22 Dec 2022
Contributed by Lukas
In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea A...
Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Kyle Connaughton of Single Thread
21 Dec 2022
Contributed by Lukas
In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the differen...
Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant
20 Dec 2022
Contributed by Lukas
In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant. Shirel Berger ‘14 started to...
Olive Oil in the Plant-Forward Kitchen Interview Series: Rolando Beramendi
19 Dec 2022
Contributed by Lukas
In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners. Rolando Beramendi is the founder of the Itali...
Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants
18 Dec 2022
Contributed by Lukas
In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils i...
Olive Oil in the Plant-Forward Kitchen Interview Series: Mehmet Gürs of Mikla
17 Dec 2022
Contributed by Lukas
In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine. Mehmet Gürs is the chef and owner of 10 successful restaur...
Olive Oil in the Plant-Forward Kitchen Interview Series: Rafi Taherian, Yale Hospitality
16 Dec 2022
Contributed by Lukas
In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budg...
Olive Oil in the Plant-Forward Kitchen Interview Series: Naama & Assaf Tamir, Lighthouse
15 Dec 2022
Contributed by Lukas
In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Mi...
Olive Oil in the Plant-Forward Kitchen Interview Series: Ana Sortun, Oleana Restaurant and Sofra Bakery
14 Dec 2022
Contributed by Lukas
In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Span...
Baked Sweet Potato stuffed with Goat Cheese, Roasted Red Grapes, Walnuts and Thyme
12 Dec 2022
Contributed by Lukas
This baked sweet potato stuffed with goat cheese, roasted red Grapes from California, walnuts and thyme is vegetarian comfort food. Your guests will l...
Chimichurri Chicken and Green Grape Skewers with Green Grape Chimichurri Sauce
11 Dec 2022
Contributed by Lukas
These Grilled Chicken & Green Grape Skewers are served with a vibrant green grape chimichurri sauce. Adding Grapes from California to the skewers prov...
Spicy Green Grape Margarita
10 Dec 2022
Contributed by Lukas
For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of A...
Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes
09 Dec 2022
Contributed by Lukas
Here’s a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from Calif...
Oatmeal with Granola, Maple-Roasted Red Grapes and Fresh Green Grapes
08 Dec 2022
Contributed by Lukas
This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and ...
Braised Vegetables served with Black and White Tahini Sauces
07 Dec 2022
Contributed by Lukas
This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, swee...
Sweet Potato Tagine with Chermoula and Apricot Couscous
06 Dec 2022
Contributed by Lukas
This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is burstin...
Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses
05 Dec 2022
Contributed by Lukas
Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from c...
Mediterranean Falafel Bowl
04 Dec 2022
Contributed by Lukas
This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of ...
Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach
03 Dec 2022
Contributed by Lukas
Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross betw...
Shaved Fennel Salad with Artichokes and Garoxa Cheese
02 Dec 2022
Contributed by Lukas
This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. T...
Salmorejo: Spanish Tomato Bread Soup
01 Dec 2022
Contributed by Lukas
Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, ...
Paella Mixta
30 Nov 2022
Contributed by Lukas
This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo...
Provencal Tartine: Grilled Bread Topped with Ratatouille
29 Nov 2022
Contributed by Lukas
Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goa...
Ful Medames: Egyptian Fava Bean Stew with Matbucha
29 Nov 2022
Contributed by Lukas
Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juic...
Merguez American Lamb Roll with Date Chutney
28 Sep 2022
Contributed by Lukas
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef ...
Sorghum-Glazed American Lamb Chop
27 Sep 2022
Contributed by Lukas
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenche...
Pomegranate Glazed American Lamb Shank with Creamed Kale
26 Sep 2022
Contributed by Lukas
This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shank...
Smoked Leg of American Lamb with Toum
25 Sep 2022
Contributed by Lukas
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil ...
American Lamb Paprikash with Hand-cut Pappardelle Pasta
24 Sep 2022
Contributed by Lukas
This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of Am...
Pork Steak Biscuit with Beer-Cheese Sauce and Charred Red Onions
17 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Korean BBQ Sticky Spare Ribs with Crispy Garlic, Scallion, and Peanuts
16 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Brined and Larded Pork Loins
15 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Smoking 101
14 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Char Siu Pork Belly with Steamed Buns Hoisin Sauce
13 Aug 2022
Contributed by Lukas
Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with t...
Maple Ginger Belly with Sweet Potato Waffle and Maple Cream
12 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce
11 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Pomegranate-glazed Baby Back Ribs
10 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
St. Louis Style Spareribs with Sweet and Spicy Rub and Root Beer BBQ Sauce
09 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Ribs 101: All About Pork Ribs
08 Aug 2022
Contributed by Lukas
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking lo...
Singapore Slaw with Smoked Ham, Cilantro, Shredded Cabbage, Black Sesame Seeds, and Mango
07 Aug 2022
Contributed by Lukas
Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flav...
Spicy Ham Ramen: Pork Broth, Shiitake, Ham, and a Soft-Boiled Egg
06 Aug 2022
Contributed by Lukas
The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup...
Chicken Fried Ham with Mashers and Ham Gravy
05 Aug 2022
Contributed by Lukas
What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make ...
Breakfast Flatbread with Diced Ham, Eggs, Cheddar and Roasted Potatoes
04 Aug 2022
Contributed by Lukas
Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares th...
Egg Salad with Smoked Ham and Stone Ground Mustard Vinaigrette
03 Aug 2022
Contributed by Lukas
Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smok...
Pizza Mastery at Pizzeria Sorbillo
02 Aug 2022
Contributed by Lukas
We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world mak...
Neapolitan-Style Pizza Perfection at La Notizia
01 Aug 2022
Contributed by Lukas
From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popul...
Pizza Fritta in Naples’ Famous La Masardona
31 Jul 2022
Contributed by Lukas
Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tast...
The Best Flour in the World for Making Pizza
30 Jul 2022
Contributed by Lukas
As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remai...
Pizza as an Art Form at Pepe in Grani in Campania
29 Jul 2022
Contributed by Lukas
Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail ...
Trapizzini: Rome’s Trendy Pizza Sandwiches
28 Jul 2022
Contributed by Lukas
Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New ...
Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria
27 Jul 2022
Contributed by Lukas
When in Rome, you’ll want to eat like the Romans do. Roman-style pizza is thin and crisp, easy to consume on the go. Travel to Naples and you’ll d...
Perfect Pizza at Fucina’s in Rome
26 Jul 2022
Contributed by Lukas
In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy abo...
Roscioli’s Famous Roman-Style Pizza
25 Jul 2022
Contributed by Lukas
Let’s check out a favorite pizza shop in Rome where pizza alla palla is a daily ritual for many. This style fits right in with the fast pace of life...
A Passion for Pizza
24 Jul 2022
Contributed by Lukas
Flour, water, yeast, and time—that’s how every pizza begins. Yet for such a simple dish, pizza stirs up passions. Thin and supple…or thick and c...
Mayfield Hotel & Resort’s Korean Barbecue and Butchery Demonstration
23 Jul 2022
Contributed by Lukas
Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbec...
Korean Barbecue at Seoul’s Majang Meat Market
22 Jul 2022
Contributed by Lukas
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 ...
Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim
21 Jul 2022
Contributed by Lukas
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-...
Gochujang: Korean Red Chili Paste
20 Jul 2022
Contributed by Lukas
Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, co...
Korean Royal Court Cuisine
19 Jul 2022
Contributed by Lukas
Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food stu...