The Culinary Institute of America

By Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com... more

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FAQs about The Culinary Institute of America:

How many episodes does The Culinary Institute of America have?

The podcast currently has 1,837 episodes available.

The Culinary Institute of America episodes:

February 26, 2014 Exploring Brazil
This is Brazil…From the Amazon’s endless verdant
jungle where thousands of serpentine tributaries converge to form the world’s
largest river… teaming with rare fish, and exotic fruits…To the sophisticated
and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of
skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll
through downtown Sao Paulo and this ethnic diversity is easy to see in the
beautiful, multi-cultural faces of the city’s residents who call themselves
paulistas. In all its incarnations, Brazil is as massive as it is
majestic.
For recipes, visit www.ciaprochef.com/WCA
...more
4min
February 25, 2014 A Peruvian Harvest Feast: The Pachamanca
The Incas considered the fertile valley of the
Urubamba River to be a sacred place. One legend claims that the sun refreshes
itself at night in the chilly waters underneath the river. The lush grasslands
of this high plateau support sheep and grain production, and the mountain
backdrop provides the ideal setting for an authentic pachamanca, or Andean pit
roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or
Mother Earth, a full-scale pachamanca, is a major endeavor that engages the
entire community. For his visiting American guests, Chef Pio Vasquez of El
Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out
of season, on a friend’s farm in the picturesque Sacred Valley.
For recipes, visit www.ciaprochef.com/WCA
...more
7min
February 25, 2014 Cooking in the Peruvian Andes
The majestic Peruvian Andes stretch the length of
Peru and have witnessed the rise and fall of many civilizations. By 3000 BC,
highlanders were cultivating a wide range of crops in this difficult
landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and
quinoa. Potatoes provide the foundation of the Andean diet, and varieties
number in the thousands. A stroll through the Cusco market provides a glimpse
of the tantalizing potato options: at some stalls, the selections extend almost
as far as the eye can see.
For recipes, visit www.ciaprochef.com/WCA
...more
11min
February 24, 2014 Culinary Treasures of the Amazon
On the eastern slopes of the Andes is a Peru that
few people know. Far from the bustling streets of the capital, the vast
Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that
remain to be discovered. Botanists say that this lush, remote paradise contains
more than 500 types of fruit, most of which never make it to Lima’s markets. At
Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his
mission to introduce Peruvians to the Amazon’s wealth of ingredients.
For recipes, visit www.ciaprochef.com/WCA
...more
6min
February 24, 2014 Peru’s Asian Infusion: Influences from China and Japan
The multicultural stew that is modern Peru gets
much of its spice from two waves of immigration—the Chinese in the mid-19th
century, and the Japanese at the turn of the 20th century. These two immigrant
groups have put down roots, and their descendants are fully integrated into
Peruvian life. But at the table and in markets, such as Lima’s Central Market,
the Asian impact is hard to miss.
For recipes, visit www.ciaprochef.com/WCA
...more
8min
February 23, 2014 Peru's Pisco
Pisco is the clear brandy that Peruvians have enjoyed
for 450 years. Through the popularity of the refreshing pisco sour, a
lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved
fame. But as Peruvians know, this sophisticated brandy is far more than just a
mixer. Made only in a limited coastal area of Peru according to strict
regulations, it has all the elegance and polish of French Cognac. Johnny
Schuler is the president of the Pisco Tasters Guild and widely considered to be
the world’s leading expert. According to Schuler, Peruvians owe this beloved
beverage to the requirements of the Catholic Church.
For recipes, visit www.ciaprochef.com/WCA
...more
5min
February 23, 2014 Peru’s Favorite Street Food: Anticuchos
Whether eaten on the street, at a stylish cocktail
party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian.
Although the most traditional anticucho is made with beef heart, modern cooks
have expanded the repertoire to include anticuchos made with chicken livers or
chicken breast, beef tenderloin, alpaca, even fish. What distinguishes
anticuchos from other brochettes is their fiery marinade, a concoction that
varies with each chef but almost always includes chile hot pepper paste and
vinegar.
For recipes, visit www.ciaprochef.com/WCA
...more
3min
February 23, 2014 Peru’s Pisco
mso-bidi-font-family:Arial">Pisco is the clear brandy that Peruvians have enjoyed

for 450 years. Through the popularity of the refreshing pisco sour, a

lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved

fame. But as Peruvians know, this sophisticated brandy is far more than just a

mixer. Made only in a limited coastal area of Peru according to strict

regulations, it has all the elegance and polish of French Cognac. Johnny

Schuler is the president of the Pisco Tasters Guild and widely considered to be

the world’s leading expert. According to Schuler, Peruvians owe this beloved

beverage to the requirements of the Catholic Church.

mso-bidi-font-family:Arial">For recipes, visit www.ciaprochef.com/WCA

...more
5min
February 22, 2014 Causa: An Exercise in Creativity
At Huaca Pucllana restaurant, Chef Marilú Madueño
reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño
prepares causa, a signature Peruvian potato dish that invites a chef’s
creativity. Legend has it that causa originated during Peru’s battle for
independence from Spain, when the wives of Peru’s soldiers would make and sell
the dish to earn money for the cause. Think of it as an elaborate layered potato
salad, made with finely minced potatoes. The mise en place is simple: starchy
yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and
olive oil; and sometimes cilantro.
For recipes, visit www.ciaprochef.com/WCA

...more
3min
February 22, 2014 Where Ceviche was Born
Peru is the birthplace of ceviche, a dish that has now
conquered the world. But although it may seem like a modern creation, ceviche
can trace its roots to the Incas. Long before the Spanish introduced limes and
other citrus fruits, the Incas were marinating raw fish with acidic fruits from
the Amazon, such as tumbo, a type of passion fruit.
For recipes, visit www.ciaprochef.com/WCA
...more
7min

FAQs about The Culinary Institute of America:

How many episodes does The Culinary Institute of America have?

The podcast currently has 1,837 episodes available.

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