K-12 Menu Tips: Elevating School Meals with Japanese Street Food Trends
Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most...
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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
Episodes
20 of 516 episodesFinanciers Recipe | French Almond Cakes
Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectan...
Fluffy Almond Brioche Tarts with Pear & Almond Frangipane
These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a...
Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse
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 bak...
Almond Biscotti 3 Ways: Earl Grey, White Chocolate Cranberry, and Hot Honey
Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things a...
Gen Z Food Trends: Global Flavors in College & University Dining
What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends...
Touring Todai-ji Temple | CIA Students Meet Japan’s Great Buddha
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 lar...
Shopping for Japanese Knives | CIA Students Explore Sennichimae Doguyasuji
Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, d...
CIA Students Explore Kyoto’s Aceto | Sushi, Fusion, and Fun
Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fu...
Exploring Japanese Vinegar | CIA Students Tour Iio Jozo in Kyoto
Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Conce...
Hands-On Soba Making in Tokyo | CIA Japanese Cuisine Program
Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat...
Tempura in Tokyo | CIA Students Cook with a Tempura Master
From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a mas...
Chef Kenya Sakai’s Playful Take on Modern Japanese Cuisine
Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisi...
Chef Hajime Yoneda’s “Chikyu” Dish: 110 Ingredients Celebrating Earth
Hajime Yoneda is chef of Hajime, a Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that c...
The Art of Shojin Ryori | Chef Daisuke Nomura’s Plant-Based Japanese Cuisine
Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair....
Exploring Japanese Cuisine | 10 Days in Japan with the CIA
As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the c...
The Year of the Sphere
When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?...
Thai Eggplant Relish: Nam Prik Makheau
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Ma...
Gaeng Som: Thai Sour Curry with Fish
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...
Bo Songvisava and Dylan Jones Talk about Plant-Forward Thai Cooking
Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of wo...