The Culinary Institute of America

Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.

Recipe at: http://www.ciaprochef.com/northarvest/recipe27/

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.

Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.

Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.

Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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Chef Jet Tila from Pakpao Thai in Dallas, demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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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 panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.

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 panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.