Hosted by Unknown Host · 🇺🇸 US · EN · 500 episodes
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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
Unknown Host hosts The Culinary Institute of America, a arts show with 500 episodes published.
Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious source of food a student receives all day. But how do you keep these
Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor
These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal
Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a
Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the v
What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking." In this video, Renee Wege (Strategist a
Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronze Buddha statue, the legendary Great Buddha. Surrounded by the friendl
Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering artisanal Japanese knives and learning what makes these handcrafted t
Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fusion cuisine. CIA students enjoy a unique hands-on dining experience, wearing no
Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration, students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka
Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. The class was held at Yanagihara Cooking School in Tokyo, which hosts st
From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef
Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He shows us his playful take on penne pasta by serving hollowed out burdock
Hajime Yoneda is chef of Hajime, a Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that celebrate nature, earth, and space, his food is inspired by the natural world and
Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryori is a traditional form of Japanese Buddhist cuisine, known for its f
As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country’s ingredients, iconic dishes, kitchen tools, and aesthetics. The trip tak
When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the
Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorpor
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward
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The Culinary Institute of America is hosted by Unknown Host. The show is categorised under arts (food) and has published 500 episodes.
The Culinary Institute of America has published 500 episodes.
The Culinary Institute of America regularly covers arts, food. It sits in the arts category, with a food focus.
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