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 Institute of America has some tips for success. Beef tartare is a classic dish made with raw ground or minced beef often mixed with onions, capers, Worcestershire sauce, and topped with a raw egg yolk. In this version of the recipe, wagyu beef tenderloin is diced and blended with diced roasted beets. Working with high quality, impeccably fresh meat is critical. Wagyu beef is ideal for this dish because its tender texture lends itself to raw applications. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Beet and Beef Tartare recipe here!

Beet and Beef Tartare

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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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 crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.
Get the recipe and watch the video with closed captions here!

Mango Sev Puri

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 many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and everywhere mango trees thrive.
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Mango Flavor Pairings

Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round.
You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure!
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Mango Prep and Cooking Techniques

Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support a strong immune system and gut health.
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Mango Nutrition

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 mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.
Find mango recipes and more here!

Beet and Beef Tartare

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