The Culinary Institute of America

By Videos from The Culinary Institute of AmericaArts Food

The Culinary Institute of America episodes

March 15, 2010 A Review of Various Types of Chocolate
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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19 min
March 15, 2010 An Introduction to Quality Ingredients
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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1 min
March 15, 2010 Understanding Specialty Oils: Part 2
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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2 min
March 15, 2010 Understanding Specialty Oils: Part 1
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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4 min
March 15, 2010 Types of Salts
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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5 min
March 15, 2010 Specialty Sandwiches and Spreads: Part 1
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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4 min
March 15, 2010 Specialty Vinegar: Vinegar Part 3
You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.
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3 min
March 15, 2010 Specialty Vinegar: Part 2
You can't make good food from poor ingredients. Investing in quality products like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finestingredients available to today's American cooks.
Download Podcast Video
4 min
March 03, 2010 Blue Cheese Burger
America's favorite weekday dishes - from pizza to burgers to mac 'n' cheese - get a style boost when prepared with French cheese. Adding French cheese to homestyle classics is one way to show that you're a cook with flair. Suddenly that grilled-cheese sandwich isn't just lunch, it's an experience. Visit our website: www.ciaprochef.com/COF/index.html
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7 min
March 03, 2010 Macaroni and Cheese
America's favorite weekday dishes - from pizza to burgers to mac 'n' cheese - get a style boost when prepared with French cheese. Adding French cheese to homestyle classics is one way to show that you're a cook with flair. Suddenly that grilled-cheese sandwich isn't just lunch, it's an experience. Visit our website: www.ciaprochef.com/COF/index.htmlRecipe at: http://www.ciaprochef.com/northarvest/recipe12/

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13 min

About 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