The Culinary Institute of America
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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
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546 episoder
A Tour of Bangkok’s Or Tor Kor Market with Chef Ian Kittichai
Chef Ian Kittichai gives us a tour of Or Tor Kor Market in Bangkok, known for its produce, prepared foods, and seafood. CNN named Or Tor Kor Market as...
Interview with Chef Ian Kittichai
Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. He talks about his childhood memories of se...
Vegetarian “Pork Belly” Salad
Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca s...
Bánh Khọt Chay: Vietnamese Savory Pancakes
Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coco...
Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking
Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He...
Phillipe Le Bourhis Talks Sustainable Hospitality at Hotel des Arts Saigon
Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy an...
Goi Buoi: Vietnamese Pomelo Salad with Tofu and Peanuts
Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the...
Gỏi cuốn: Vietnamese Fresh Spring Rolls
These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. T...
Vietnamese Vegetable Curry with Fried Tofu and Peanuts
This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curry’s toppings include peanuts...
Bánh Cuốn at Vietnam’s Ben Thanh Market
Bánh cuốn are an iconic dish of Vietnam. The thin rice batter is prepared like a crepe, and filled with a mixture of ground pork, minced wood ear mush...
Food Stalls at Vietnam’s Ben Thanh Market
Explore the best food stalls at Vietnam’s Ben Thanh Market in Ho Chi Min City with Chef Mai Pham of Lemon Grass Restaurant and Executive Chef Benoit L...
Fruit at Vietnam’s Ben Thanh Market
Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour Ben Thanh Market in Hồ Chí Minh City...
Vietnamese Herbs at Ben Thanh Market
The central market of Hồ Chí Minh City in Vietnam, Ben Thanh Market has over 1,500 booths selling items ranging from fresh produce, juices, and food,...
Vietnamese Lemongrass Tofu with Peanuts
Vietnamese lemongrass tofu with peanuts is intensely flavorful and harnesses the fresh, citrusy notes of lemongrass. Mai Pham from Lemon Grass Restaur...
Vietnamese Clay Pot with Shrimp and Tofu
While very rare in western recipes, in Vietnamese cooking, mixing tofu with an animal protein is very common, and makes a great combination of flavors...
Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts
Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA, makes a classic Vietnamese dish: Gỏi Gá or Vietnamese chicken salad with tofu and peanuts...
Vegetarian Temple Restaurant at Vĩnh Nghiêm Pagoda
Chef Yen Nguyen serves only vegetarian food at her Temple Restaurant at Buddhist Vĩnh Nghiêm Pagoda in Ho Chi Min City, Vietnam. She shares some of he...
Vegetarian Pho with Tofu and Mushrooms
Chef Cam Van and Mai Pham show us how to make a vegan version of Vietnamese pho. This deeply flavorful and carefully balanced vegetable broth is made...
Vietnamese Clay Pot with Tofu and Peanuts
Chef Cam Van shows us how to make a classic Vietnamese dish -- Vietnamese clay pot with tofu and peanuts -- which she prepares with Chef Mai Pham from...
Jicama and Tofu Spring Rolls with Peanut Sauce
These vegan Vietnamese spring rolls are filled with sautéed jicama, fried tofu, mint, perilla, and sautéed radishes, and served with a peanut dipping...
Nguyen Dzoan Cam Van Talks Buddhism and Eating Vegetarian
Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay L...
Introduction to The Plant-Forward Kitchen: Southeast Asia
In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deep...
Southeast Asian Salad with Thai Basil Dumplings
This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded...
Lemongrass Tofu
Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả...
Crispy Vegetarian Spring Rolls with Tofu and Mushrooms
These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shri...
Kimchi Fried Rice with Thai Herbs
Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of...
Vietnamese Crepes with Teriyaki Tofu: Banh Xeo
Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling panc...
Cooking and Pairing Tips with Olive Oil Tour Guide Johnny Madge
Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu...
Why Olive Oil Belongs in Soul Food with Tanya Holland
Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive o...
Food as Medicine: Dr. Michael Cirigliano on the Power of Olive Oil
Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years an...
What Chefs Want in Olive Oil | Insights from Suzie Kang
Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and so...
Olive Oil Tips and Trends from America’s Test Kitchen’s Lisa McManus
Lisa McManus, Executive Editor of America’s Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has...
Inside Today’s Olive Oil Trends with Food Writer Jane Black
Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik...
How Chef Dominica Rice Cisneros Uses Olive Oil in Mexican Cooking
Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cook...
Why Olive Oil Belongs in Your Desserts | Alice Medrich on Baking with EVOO
Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive...
How Ari Weinzweig Helped Bring Extra Virgin Olive Oil to America
Discover how Ari Weinzweig, co-founder of the legendary Zingerman’s Delicatessen, helped introduce specialty foods—and especially *extra virgin olive...
Watermelon Khichdi | Chef Heena Patel’s Gujarati Comfort Food
Chef Heena Patel from Besheram restaurant in San Francisco describes her dish of watermelon khichdi as the “mac n’ cheese of Gujarat,” her home state...
Watermelon Raita
Raita is the cooling counterpoint to many spicy Indian dishes. This yogurt-based sauce is often made with cucumber, but in this version Chef Heena Pat...
Watermelon Muthiya | Chef Heena Patel’s Savory Gujarati Dumplings
Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram...
How to Make Watermelon Bhel – Refreshing Indian Chaat
Bhel is one of India’s most beloved street foods, famous for its bold mix of sweet, sour, tangy, spicy, and crunchy elements. Join us as Chef Heena Pa...