The Culinary Institute of America
Episodes
A Food Tour of Baja, Mexico
25 Mar 2022
Contributed by Lukas
On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Fl...
A Cook’s Tour of Japan’s Markets
24 Mar 2022
Contributed by Lukas
The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of...
Kaiseki: The Ultimate Expression of Japanese Cuisine
22 Mar 2022
Contributed by Lukas
The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the...
Essential Elements of the Japanese Kitchen
21 Mar 2022
Contributed by Lukas
Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the prin...
Essential Ingredients of the Japanese Kitchen
20 Mar 2022
Contributed by Lukas
If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and n...
An Introduction to the Flavors of Japan
19 Mar 2022
Contributed by Lukas
To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must v...
A Market Tour of Athens
18 Mar 2022
Contributed by Lukas
Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute ...
From the Seafood Kitchens of Lefteris Lazaarou
17 Mar 2022
Contributed by Lukas
Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in ass...
Shrimp and Cheese Saganaki with Diane Kochilas
16 Mar 2022
Contributed by Lukas
The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas...
Modern Greek Cooking with Christophoros Peskias
15 Mar 2022
Contributed by Lukas
Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara....
The Undiscovered World Class Wines of Greece
14 Mar 2022
Contributed by Lukas
In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape va...
Classic Greek Cooking with Aglaia Kremezi
13 Mar 2022
Contributed by Lukas
Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes and watch the series with closed cap...
The Island Cooking of Santorini
12 Mar 2022
Contributed by Lukas
The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the t...
The Island Cooking of Crete
11 Mar 2022
Contributed by Lukas
Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at...
An Introduction to the Flavors of Greece
10 Mar 2022
Contributed by Lukas
At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ...
Sicily: Signora Rosalba Lo Greco
09 Mar 2022
Contributed by Lukas
Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She l...
Sicily: Chef Franco Crivello
08 Mar 2022
Contributed by Lukas
East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the n...
Sicily: Ristorante Majore
07 Mar 2022
Contributed by Lukas
In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over ...
Sicilian Seafood
06 Mar 2022
Contributed by Lukas
Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sic...
Sicilian Cheese
05 Mar 2022
Contributed by Lukas
Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and v...
The Wines of Sicily
04 Mar 2022
Contributed by Lukas
At the opposite end of the island, on the very slopes of the Etna volcano, the Benanti family is also proving that old vines and new ideas go hand in ...
Sicilian Seafood Couscous
02 Mar 2022
Contributed by Lukas
Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ag...
Sicily: The History
28 Feb 2022
Contributed by Lukas
Sicily’s culinary history is deeply rooted in salt. The Phoenicians came to Sicily from Tunisia almost 3,000 years ago looking for tuna, and for the...
Sicily: Chef Carmelo Chiaramonte Demonstration
27 Feb 2022
Contributed by Lukas
Back in his restaurant, Il Cociniero, in the hotel Katane Palace, Carmelo shows us how to make one of Sicily’s most important dishes: A baroque capo...
Sicily: Carmelo Chiaramonte: Market visit
26 Feb 2022
Contributed by Lukas
In Sicilian markets like this one in Catania where we spent time with another top Sicilian chef, Carmelo Chiaramonte from the restaurant Il Cuciniere—...
Sicily: Fresh Ingredients
25 Feb 2022
Contributed by Lukas
It’s an extraordinary thing to us visitors, but in Sicily, ordinary people, trattoria cooks, home cooks, diners in simple restaurants, even school c...
Sicily: Chef Ciccio Sultano
24 Feb 2022
Contributed by Lukas
One of Sicily’s most acclaimed chefs—and the only one with two Michelin stars—is Ciccio Sultano. At his elegant small restaurant Il Duomo in Rag...
Sicily: An Introduction
23 Feb 2022
Contributed by Lukas
This is the Mediterranean, in the old language it meant the middle of the world “medi-terranea” – and that’s what it was for the ancients, the...
Banh Mi: Vietnamese Sandwich with a French Accent
23 Feb 2022
Contributed by Lukas
Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. B...
Vietnamese pho bo
22 Feb 2022
Contributed by Lukas
In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a na...
Rice: Vietnam’s Foundation Grain
21 Feb 2022
Contributed by Lukas
It is hardly an exaggeration to say that Vietnam runs on rice. The humble grain is the country’s most important crop, and the major source of calori...
Coconut in the Vietnamese Kitchen
20 Feb 2022
Contributed by Lukas
Fresh coconut is one of the mainstays of the market. Young coconut, which hasn’t formed a hairy shell yet, is sweet and juicy, and vendors shave it ...
Ho Chi Minh City, Vietnam
19 Feb 2022
Contributed by Lukas
Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge...
Vietnamese home cooking
18 Feb 2022
Contributed by Lukas
For a closeup look at southern Vietnamese cooking, let’s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) ...
Vietnam North to South: A Cook’s Diary
17 Feb 2022
Contributed by Lukas
The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bor...
Vietnam: Introduction
16 Feb 2022
Contributed by Lukas
Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the fl...
Singapore: The Gastronomic Melting Pot of Southeast Asia
14 Jan 2022
Contributed by Lukas
Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless m...
Jackfruit Taco with Spicy Salsa de Tres Chiles and Guacamole
03 Jan 2022
Contributed by Lukas
These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa...
Dragon Fruit Breakfast Bowl
02 Jan 2022
Contributed by Lukas
Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and color...
Chicken with Mango Mole and Pepitas
19 Dec 2021
Contributed by Lukas
Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole ...
Mango Smoothie with Turmeric, Green Tea and Ginger
18 Dec 2021
Contributed by Lukas
Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with t...
Mango Poke Bowl
17 Dec 2021
Contributed by Lukas
This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps trad...
Pickled Green Mango Relish
16 Dec 2021
Contributed by Lukas
This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or de...
Vietnamese Green Mango Noodle Bowl with Beef
15 Dec 2021
Contributed by Lukas
Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America sh...
Singapore Black Pepper Seafood Stew
13 Dec 2021
Contributed by Lukas
In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video s...
Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw
13 Dec 2021
Contributed by Lukas
Ripe mangos and smoky chilies add just the right amount of sweet and heat to this tasty barbecue sandwich. Chef Toni Sakaguchi from The Culinary Insti...
Thai Sweet and Spicy Hot Wings
12 Dec 2021
Contributed by Lukas
Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then pan...
Mango and Tuna Ceviche
12 Dec 2021
Contributed by Lukas
Sweet and juicy mangos with fresh tuna are the perfect combination in this delicious ceviche. The mango provides a sweet counterbalance to the acidity...
Tornado Omelet
11 Dec 2021
Contributed by Lukas
Kikkoman Executive Chef Andrew Hunter shows us an exciting new technique to serve an omelet that will delight your guests. Chef adapted this technique...
Beef and Broccolini with Pepper Sauce
10 Dec 2021
Contributed by Lukas
Elevate an old favorite of beef with broccoli with this updated recipe for Beef and Brocolini with Pepper Sauce. Kikkoman Executive Chef Andrew Hunter...
Crispy Pork Lumpia with Lemon Soy Dipping Sauce
09 Dec 2021
Contributed by Lukas
Lumpia are delicious fried spring rolls from the Philippines, often enjoyed as a shared appetizer or snack. Kikkoman Executive Chef Andrew Hunter show...
Beet Poke Plate
08 Dec 2021
Contributed by Lukas
This beautiful, healthy and delicious beet poke plate is a vegetarian twist on traditional poke. Here, Kikkoman Executive Chef Andrew Hunter shingles ...
Roasted Mushroom Katsu
07 Dec 2021
Contributed by Lukas
Watch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes u...
Exploring Heirloom Japanese Vegetables: The Oishii Nippon Project
07 Dec 2021
Contributed by Lukas
Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nipp...
Citrus Marinated Fioretto Salad
06 Dec 2021
Contributed by Lukas
Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflow...
Charred Negi with Mexican Corn Salsa
05 Dec 2021
Contributed by Lukas
Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic...
Zuccuri and Prosciutto Frito Misto
04 Dec 2021
Contributed by Lukas
Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, te...
Negi and Turnip Galette
03 Dec 2021
Contributed by Lukas
For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pa...
Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
02 Dec 2021
Contributed by Lukas
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. I...
Roasted Fioretto and Negi with Shaved Parmesan
01 Dec 2021
Contributed by Lukas
Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard ...
Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt
30 Nov 2021
Contributed by Lukas
This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type ...
Spicy Fioretto Chipotle Tacos
29 Nov 2021
Contributed by Lukas
Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian...
About AquaBounty Salmon
29 Nov 2021
Contributed by Lukas
A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current ...
How to Portion Salmon Fillets
29 Nov 2021
Contributed by Lukas
Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barb...
How to Fillet a Salmon
28 Nov 2021
Contributed by Lukas
You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culi...
How to Debone a Salmon
27 Nov 2021
Contributed by Lukas
There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Insti...