Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
Sabich with Watermelon Salad and Watermelon Rind “Amba”
3 mins; February 13, 2024
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta
3 mins; February 12, 2024
Melonchelada Cocktail
1 min; February 11, 2024
Watermelon Stack Cake
4 mins; February 10, 2024
Pecan Delight Ice Cream Sundae
3 mins; October 16, 2023
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce
2 mins; October 15, 2023
Sweet Potato Gnocchi with Pecan Ricotta
3 mins; October 14, 2023
Squash Tart with Pecan Brittle and Candied Bacon
3 mins; October 13, 2023
Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions
2 mins; October 03, 2023
Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw
1 min; October 03, 2023
Grilled American Lamb Shawarma
2 mins; September 26, 2023
American Lamb Mrouzia
2 mins; September 25, 2023
American Lamb Merguez Bourek
2 mins; September 24, 2023
American Lamb Roulade Stuffed with Freekah, Cherries and Mint
2 mins; September 23, 2023
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
2 mins; September 16, 2023
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
47 secs; September 15, 2023
Rice Paper “Chimichangas”
2 mins; July 24, 2023
Fat Washed Ponzu & Beurre Blanc Sauce
2 mins; July 23, 2023
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
2 mins; July 22, 2023
Portabella Mushroom Rings
2 mins; July 21, 2023
Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis
1 min; July 20, 2023
Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese
1 min; July 19, 2023
New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans
1 min; July 18, 2023
New Mexico Chile, Corn and Cheddar Pudding
1 min; July 17, 2023
Green Shakshuka with New Mexico Chiles
1 min; July 16, 2023
Moroccan Green Vegetable Tagine
1 min; July 15, 2023
Tofu Noodles Stir-fried with Vegetables
3 mins; June 28, 2023
Soft Tofu Soup with Mushrooms: soondubu jjigae
5 mins; June 27, 2023
Hot Pot with Vegetables and Beef-Stuffed Tofu
9 mins; June 26, 2023
Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice
6 mins; June 25, 2023
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice
5 mins; June 24, 2023
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles
5 mins; June 23, 2023
Chef Kim Byung-jin Makes White Pear Kimchi
5 mins; June 22, 2023
Korean Pickles with Chef Cho Heesuk
3 mins; June 21, 2023
Kimchi Master Lee Ha Yeon Makes 3 Kimchis
6 mins; June 20, 2023
Tofu Noodles with the Buddhist Nun Jeong Kwan
7 mins; June 19, 2023
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan
5 mins; June 18, 2023
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim
6 mins; June 17, 2023
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul
6 mins; June 16, 2023
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul
5 mins; June 15, 2023
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul
7 mins; June 14, 2023
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul
27 mins; June 13, 2023
Welcome to the Asian Plant-Forward Kitchen: Korea
2 mins; June 12, 2023
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce
1 min; June 11, 2023
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu
1 min; June 10, 2023
Vegan Enchiladas with Tofu, Black Beans, and Zucchini
1 min; June 09, 2023
Vegetarian Sloppy “Bos”
1 min; June 08, 2023
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles
1 min; June 07, 2023
Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise
1 min; June 06, 2023
Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce
1 min; June 05, 2023
Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema
1 min; June 03, 2023
Spicy Glazed Pan-Fried Tofu
1 min; June 03, 2023
Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and Cucumbers
1 min; June 02, 2023
American Lamb and Sustainability
6 mins; June 01, 2023
Portobello Tacos Al Pastor
1 min; May 31, 2023
Mushroom Katsu
1 min; May 30, 2023
Pork and Mushroom Mapo Tofu
2 mins; May 29, 2023
Portobello Mushroom Shakshuka
2 mins; May 28, 2023
Grilled Mushroom Bibimbap
2 mins; May 27, 2023
Vegetarian Mushroom Banh Mì
3 mins; May 26, 2023
Mushroom Cauliflower Bolognese
2 mins; May 25, 2023
Turkey and Mushroom Kebabs
2 mins; May 24, 2023
Mushroom Kimchi Fried Rice
2 mins; May 23, 2023
Mushroom and Chicken Larb
2 mins; May 22, 2023
Mushroom Kibbeh
3 mins; May 21, 2023
Spicy Mushroom & Lamb Meatballs with Fenugreek Curry Sauce
2 mins; May 20, 2023
Introduction to Mushrooms in the Plant-Forward Kitchen
1 min; May 19, 2023
Cauliflower Risotto with Seared Scallops
1 min; May 18, 2023
Cauliflower and Eggplant Adobo
1 min; May 17, 2023
One Filling — Three Dishes: Roasted Mushroom, Quinoa, and Walnut Filling in Stuffed Eggplant, Tacos and Empanadas
3 mins; May 16, 2023
Flatbread with Roasted Mushroom Sausage and Red Peppers
2 mins; May 15, 2023
Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa
1 min; May 14, 2023
Chef Heena Patel Make Patras at Besharam Restaurant in San Francisco
10 mins; May 13, 2023
Chef Heena Patel Makes Ragda at Besharam Restaurant in San Francisco
11 mins; May 12, 2023
Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco
4 mins; May 11, 2023
Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm
4 mins; May 10, 2023
Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant
24 mins; May 09, 2023
Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread
11 mins; May 08, 2023
Vegan Ceviche and Butternut Squash Tacos at Malibu Farm Restaurant
6 mins; May 07, 2023
Hearts of Palm Linguini & Huarache Flatbread at Malibu Farm Restaurant
6 mins; May 06, 2023
Bartender Ignacio Murillo makes a Golden Beet Cocktail, The Sunshine at A.O.C. Restaurant
2 mins; May 05, 2023
Bartender Ignacio Murillo makes a Bartlett Sour Cocktail at A.O.C. Restaurant
2 mins; May 04, 2023
Suzanne Goin Makes The Farmer’s Plate at A.O.C. Restaurant
3 mins; May 03, 2023
Chef Suzanne Goin talks Plant-Forward Cuisine at A.O.C. Restaurant
12 mins; May 02, 2023
Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude
5 mins; May 01, 2023
Chef Seizan Dreux Ellis Makes Dish, “I Am Confident,” at Cafe Gratitude
4 mins; April 30, 2023
Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude
6 mins; April 29, 2023
Chef Iliana Loza Makes a Vegan Stuffed Eggplant at Kismet Restaurant
2 mins; April 28, 2023
Chef Sarah Hymanson Makes a Persimmon Salad at Kismet Restaurant
3 mins; April 27, 2023
Chef Sarah Hymanson and Iliana Loza Talk Plant-forward Cooking at Kismet, Los Angeles
12 mins; April 26, 2023
Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing
4 mins; April 25, 2023
Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage”
5 mins; April 24, 2023
Chef Randy Leon Makes Pasta with Oyster Mushrooms
5 mins; April 23, 2023
Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche
3 mins; April 22, 2023
Veggie Sushi with Wolfgang Puck and Hiroyuki Fujino at Merois
3 mins; April 21, 2023
Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois
11 mins; April 20, 2023
Wolfgang Puck Talks Plant-Forward Cuisine at Merois Restaurant
5 mins; April 19, 2023
Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area
