The Culinary Institute of America

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The Culinary Institute of America episodes

June 11, 2009 The Latte Challenge
The Culinary Institute of America (CIA), in conjunction with Starbucks Foodservice, has introduced “Coffee: Brewing, Tasting, and Cooking” – a free online learning and videos tracking America’s favorite beverage from bean to table. Learn where the best coffee beans come from and how they’re processed…how to brew beans properly…and how to evaluate a cup of coffee. Recipes and videos created by CIA chefs feature new ideas and techniques for cooking with coffee.

“Coffee: Brewing, Tasting, and Cooking” explores coffee’s compatability with a wide range of contemporary flavors from Latin, Mediterranean, and Asian cuisines. Geared to professionals, but suitable for home cooks as well, the e-learning module includes 16 downloadable recipes, demonstrated by CIA chef-instructors in streaming video.

Access the program online at www.ciaprochef.com/coffee

Download Podcast Video
4 min
January 13, 2009 Italian Cecamariti (Dried Pea Soup with Croutons)
Italian Cecamariti (Dried Pea Soup with Croutons)
Chefs Domenico Maggi and Antonio De Rosa demonstrate the preparation of Italian Cecamariti (dried pea soup with croutons).
Presented by The Culinary Institute of America.
Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions for Modern Palates.
Download Podcast Video
11 min
January 13, 2009 North African Scallops, Avocado, Preserved Lemons, and Soy Air
Mourad Lahlou and Paula Wolfert demonstrate North African Scallops, Avocado, Preserved Lemons, and Soy Air.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey:

Preserving and Reinventing Traditions for Modern Palates.

Download Podcast Video
18 min
January 13, 2009 Moroccan R’fessa with Cornish Hens between Two Fires
Rafih Benjelloun and Paula Wolfert demonstrate Moroccan R’fessa with Cornish Hens between Two Fires.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey:

Preserving and Reinventing Traditions for Modern Palates.

Download Podcast Video
18 min
January 13, 2009 Sage Roasted Grouper, Beetroot Creme and Goat Cheese Ravioli
Joan Nathan and Meir Andoni demonstrate Sage Roasted Grouper, Beetroot Creme and Goat Cheese Ravioli.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey:

Preserving and Reinventing Traditions for Modern Palates.

Download Podcast Video
12 min
January 13, 2009 Roasted Cauliflower with Tehini and Silan
Roasted Cauliflower with Tehini and Silan

Joan Nathan and Erez Komorovsky demonstrate Roasted Cauliflower with Tehini and Silan

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey:

Preserving and Reinventing Traditions for Modern Palates.

Download Podcast Video
8 min
January 13, 2009 The Contemporary Cooking of Israel with Joan Nathan
The Contemporary Cooking of Israel with Joan Nathan
JOAN NATHAN is Washington D.C.-based author of 10 cookbooks, including Jewish Cooking in America, The Foods of Israel Today, and Joan Nathan’s Jewish Holiday Cookbook. She is currently working on a new cookbook on the foods of the Jews of France.
Presented by The Culinary Institute of America.
Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions for Modern Palates.
Download Podcast Video
10 min
January 13, 2009 Savoring Southern Italy: A Taste of Apulia
Nancy Harmon Jenkins and Domenico Maggi discuss Southern Italian foods and culinary traditions with a focus on the Italian region of Apulia.
Presented by The Culinary Institute of America.
Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions for Modern Palates.
Download Podcast Video
13 min
January 13, 2009 Italian Torta de Ricotta
Italian Torta de Ricotta
Chefs Teresa Buongiorno and Domenico Maggi demonstrate the preparation of Italian Torta de Ricotta.
Presented by The Culinary Institute of America.
Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions for Modern Palates.
Download Podcast Video
10 min
January 13, 2009 Greek Eggplant Rolls stuffed with Mussel Saganaki
Aglaia Kremezi and Yiannis Baxevanis, the executive chef-owner of Ergastiri and Giorti Baxevanis in Athens, demonstrate Eggplant Rolls stuffed with Mussel Saganaki.
Presented by The Culinary Institute of America.
Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions for Modern Palates.
Download Podcast Video
8 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