Videos from The Culinary Institute of America
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Episodes of The Culinary Institute of America
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One of Chef Mark Miller’s favorite Japanese meals istonkatsu, and here he shows us a new twist on this classic dish. In place oftraditional pork, he uses a brined rack of lamb that he breads in panko andserves with tonkatsu sauce. He serves
Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rac
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after th
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jon
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit’s collection of butter churners, includes an example from an America
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a variety of por
The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The museum is free and open to th
Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of Ame
The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos ar
Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos m
Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support
From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are ha
Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about th
This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he change
A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans
This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot ki
These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with ca
Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are coo
This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining s
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