The Culinary Institute of America

By Videos from The Culinary Institute of America

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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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The Culinary Institute of America episodes:

04.17.2024
Interview with Chef Amanda Cohen from Dirt Candy
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. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-forward...
04.16.2024
Introduction to Inside the Plant-Forward Kitchen: New York
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-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets...
02.13.2024
Sabich with Watermelon Salad and Watermelon Rind “Amba”
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 Jewish street food that has become a staple of Israeli cuisine. This creative twist features watermelon salad...
02.12.2024
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta
For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory...
02.11.2024
Melonchelada Cocktail
This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena,...
02.10.2024
Watermelon Stack Cake
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 watermelon stack cake. This stack cake filling gets its beautiful color and sweet...
10.16.2023
Pecan Delight Ice Cream Sundae
Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors...
10.15.2023
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce
Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish...
10.14.2023
Sweet Potato Gnocchi with Pecan Ricotta
Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this...
10.13.2023
Squash Tart with Pecan Brittle and Candied Bacon
This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make...
10.03.2023
Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions
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 Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled...
10.03.2023
Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw
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’re giving this sandwich a healthy twist by swapping traditional BBQ’d meat with Nasoya Crispy Tofu...
09.26.2023
Grilled American Lamb Shawarma
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb...
09.25.2023
American Lamb Mrouzia
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., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition,...
09.24.2023
American Lamb Merguez Bourek
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 this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek...
09.23.2023
American Lamb Roulade Stuffed with Freekah, Cherries and Mint
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls,...
09.16.2023
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
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 served in a small serving bowl or cup. In this chawanmushi with a twist, the...
09.15.2023
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.
07.24.2023
Rice Paper “Chimichangas”
Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun...
07.23.2023
Fat Washed Ponzu & Beurre Blanc Sauce
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 products. The fat is infused with the flavor of the liquid, and...
07.22.2023
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
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 crunchy lettuce and bread. This PLT gives a BLT an upgrade! In...
07.21.2023
Portabella Mushroom Rings
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are...
07.20.2023
Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis
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 is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream...
07.19.2023
Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese
A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This...
07.18.2023
New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans
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 try and it might become your new favorite pizza! This video was produced by The...
07.17.2023
New Mexico Chile, Corn and Cheddar Pudding
This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the...
07.16.2023
Green Shakshuka with New Mexico Chiles
Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a...
07.15.2023
Moroccan Green Vegetable Tagine
This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it...
06.28.2023
Tofu Noodles Stir-fried with Vegetables
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 shiitake mushrooms. He stir fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu...
06.27.2023
Soft Tofu Soup with Mushrooms: soondubu jjigae
Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at...
06.26.2023
Hot Pot with Vegetables and Beef-Stuffed Tofu
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 napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with...
06.25.2023
Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice
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 ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at...
06.24.2023
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice
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 and shishito peppers with sesame sauce and two types of rice. Watch the full...
06.23.2023
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles
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 creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by...
06.22.2023
Chef Kim Byung-jin Makes White Pear Kimchi
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 inside an Asian pear. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward...
06.21.2023
Korean Pickles with Chef Cho Heesuk
Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea: soy sauce, soy bean paste, and gochujang. Known as the “Godmother...
06.20.2023
Kimchi Master Lee Ha Yeon Makes 3 Kimchis
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 red kohlrabi kimchi. She discusses the ingredients and techniques used in the fermentation process,...
06.19.2023
Tofu Noodles with the Buddhist Nun Jeong Kwan
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 Culinary Institute of America’s Global Plant-Forward Culinary Summit, she madeKorean tofu jang dressing, tofu...
06.18.2023
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan
The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. She visited The Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed,...
06.17.2023
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim
The Venerable Jeong Kwan Seunim, dubbed “The Philosopher Chef” by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed...
06.16.2023
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Chef Lee prepares this elegant risotto with barley, rice, white wine,...
06.15.2023
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes sea snails with three seaweeds. The seaweed is topped with an abalone tartare. This is served as an amuse bouche. Watch the full Asian Plant-Forward Kitchen:...
06.14.2023
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. “Ssam” means “wrapped,” and traditionally refers to meat, such as pork or beef, wrapped in a lettuce...
06.13.2023
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul
We talk to Jun Lee ’10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea, seaweeds, and kimchi. SOIGNE is a two Michelin-starred restaurant with a theater-like dining experience, and a...
06.12.2023
Welcome to the Asian Plant-Forward Kitchen: Korea
Welcome to the Asian Plant-Forward Kitchen, a first-of-its-kind educational video curriculum initiative, produced by The Culinary Institute of America and Pulmuone. The series documents the best of plant-forward culinary traditions in Asia. First stop: Korea. In many ways, Korean cuisine is...
06.11.2023
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu...
06.10.2023
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef...
06.09.2023
Vegan Enchiladas with Tofu, Black Beans, and Zucchini
These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red...
06.08.2023
Vegetarian Sloppy “Bos”
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 plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce...
06.07.2023
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles
These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like...

What's The Culinary Institute of America about?

Download our free app to listen on your phone

The Culinary Institute of America episodes:

Interview with Chef Amanda Cohen from Dirt Candy

Introduction to Inside the Plant-Forward Kitchen: New York

Sabich with Watermelon Salad and Watermelon Rind “Amba”

Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta

Melonchelada Cocktail

Watermelon Stack Cake

Pecan Delight Ice Cream Sundae

Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

Sweet Potato Gnocchi with Pecan Ricotta

Squash Tart with Pecan Brittle and Candied Bacon

Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions

Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw

Grilled American Lamb Shawarma

American Lamb Mrouzia

American Lamb Merguez Bourek

American Lamb Roulade Stuffed with Freekah, Cherries and Mint

Savory Egg Tartlets: Chawanmushi-Style Dan Tats

China: Part 2: A market tour of Chengdu with Fuchsia Dunlop

Rice Paper “Chimichangas”

Fat Washed Ponzu & Beurre Blanc Sauce

PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich

Portabella Mushroom Rings

Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis

Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese

New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans

New Mexico Chile, Corn and Cheddar Pudding

Green Shakshuka with New Mexico Chiles

Moroccan Green Vegetable Tagine

Tofu Noodles Stir-fried with Vegetables

Soft Tofu Soup with Mushrooms: soondubu jjigae

Hot Pot with Vegetables and Beef-Stuffed Tofu

Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice

Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice

Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles

Chef Kim Byung-jin Makes White Pear Kimchi

Korean Pickles with Chef Cho Heesuk

Kimchi Master Lee Ha Yeon Makes 3 Kimchis

Tofu Noodles with the Buddhist Nun Jeong Kwan

Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan

Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim

Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul

Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul

Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul

Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul

Welcome to the Asian Plant-Forward Kitchen: Korea

Indian-Spiced Tofu with Pear Chutney and Spinach Sauce

Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu

Vegan Enchiladas with Tofu, Black Beans, and Zucchini

Vegetarian Sloppy “Bos”

Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles