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The Culinary Institute of America
A South Indian Street Food Tour, Achar Pickles of Hyderabad
2025/06/16
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Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food!
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
A South Indian Street Food Tour, Chaat Stalls of Hyderabad
2025/06/15
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Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
A South Indian Street Food Tour, Govind Dosa of Hyderabad
2025/06/14
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For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
A South Indian Street Food Tour, Jowar Roti of Hyderabad
2025/06/13
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In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Jackfruit Biryani at Terrassen Cafe in Hyderabad, India
2025/06/12
Terrassen Cafe, Hyderabad, India's first vegan cafe, showcases its signature dish, Jackfruit Biryani, made in a traditional clay pot. The dish features steamed rice seasoned with cashew curd, turmeric, and pepper, sealed, and baked to crispy perfection.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Vegan Mushroom and Tofu Flatbread in Hyderabad, India
2025/06/11
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At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew cheese, tomato sauce, mushrooms, and tofu, Brinda wanted to create a vegan pizza just as delicious as any meat and dairy pizza out there
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
South Indian Lentil Curry and Millet Dumplings
2025/06/10
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At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient grain. The millet flour is cooked into a paste with ghee, then formed into balls. These are served with a curry of lentils and greens.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Vegetable Curry from Hyderabad, India
2025/06/09
Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sauce, cashew paste, chopped spiced onions, chopped spinach, dried fenugreek, and a finish of cream.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Interview with Chef Chalapathi Rao, at Simply South in Hyderabad, India
2025/06/08
Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He specializes in traditional vegetarian cuisine of the five southern states of India, always using seasonally available produce.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Vegetable Haleem at Google’s Hyderabad, India Campus
2025/06/07
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Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Vegetable Kofta at Google’s Hyderabad, India Campus
2025/06/06
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Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
In the Kitchen of Google’s Hyderabad, India Campus
2025/06/05
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The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the culinary team at Google bring us behind the scenes of the Hyderabad Google campus kitchens to give us an inside look at Google’s food choice architecture.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Introduction to the Plant-Forward Kitchen: South India
2025/06/04
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Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana.
Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined beaches and canals. Known as the "Land of Spices," Kerala played a key role in the spice trade with Europe as well as with many ancient civilizations. We also explore the capital city of Hyderabad in the inland state of Telangana. We learn about the emblematic dishes of Hyderabadi cuisine, also known as Deccani cuisine.
From street food, restaurants, home kitchens, and even the high volume dining services at Google’s Hyderabad campus, we will learn how the region is known for its use of rice, coconut milk, tamarind, curry leaves, and a complex blend of spices. We will meet some of the passionate chefs who are leading the charge in southern India’s plant-based dining, and who will show us innovative techniques to elevate your own culinary skills.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Mexican Chocolate and Almond Butter Toffee
2025/05/31
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This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee
Caramelized Almond and Almond Butter Bonbons
2025/05/30
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These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons
Vegan Alfajores de Maizena Cookies
2025/05/29
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Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.
Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores
Smoked Almond Butter and Peach Bourbon Chocolates
2025/05/28
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These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.
Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/
Vegan Double Decker Fudge with Candied Almonds
2025/05/27
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This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.
Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge
Introduction to Almond Butter and Chocolate Master Class
2025/05/26
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Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.
Learn more and find recipes at: https://www.ciaprochef.com/almondbutter
Interview with Antonia Trichopoulou, University of Athens
2025/05/19
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Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Federation of European Nutrition Societies, serving as its president.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Maria Loi, chef and TV host of The Life of Loi: Mediterranean Secrets
2025/05/18
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International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Samantha Dorsey, McEvoy Ranch
2025/05/17
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Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Rosa Vano, Castillo De Caneno
2025/05/16
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Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Professor Rosa Lamuela, University of Barcelona
2025/05/15
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Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Maria Raquel Lucas, University of Evora
2025/05/14
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Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Kiki Zinoviadou, Perrotis College
2025/05/13
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Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Joseph Profaci, North American Olive Oil Association
2025/05/12
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Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Jehangir Mehta, Chef and Sustainability Consultant
2025/05/11
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Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Javier Fernandez Salvador, UC Davis Olive Center
2025/05/10
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Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Ricardo Gucci, University of Pisa
2025/05/09
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Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Abederraouf Laajimi, International Olive Council
2025/05/08
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Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Interview with Alexandra Kicenik Devarenne, Extra Virgin Alliance
2025/05/07
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Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of consumer awareness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Caramelized Almond & Almond Butter Bonbons
2025/04/12
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These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons
Mexican Chocolate and Almond Butter Toffee
2025/04/11
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This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee
Smoked Almond Butter & Peach Bourbon Chocolates
2025/04/10
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These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.
Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/
Vegan Double Decker Fudge
2025/04/09
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This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.
Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge
Vegan Alfajores de Maicena Cookies
2025/04/08
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Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.
Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores
Introduction: Almond Butter and Chocolate Master Class
2025/04/07
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Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.
You will learn the inspiration and technique behind the confections they developed, including Caramelized Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena.
Learn more and find recipes at: https://www.ciaprochef.com/almondbutter
Chickpea Flour Khandvi Rolls in Hyderabad, India
2025/02/16
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Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft, melt-in-your-mouth treats.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Vegan Charcuterie Board
2024/12/07
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Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don’t need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests.
Get the Vegan Charcuterie Board recipe here!
Loaded Smashed Potatoes
2024/12/06
Get the Loaded Smashed Potatoes recipe here!
Vegetarian “Scallops” of Celeriac with Saffron Sauce
2024/12/05
This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.
Get the Vegetarian “Scallops” of Celeriac recipe here!
Grilled Eggplant Flatbread
2024/12/04
This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter.
Get the Grilled Eggplant Flatbread recipe here!
Vegan BLT
2024/12/03
A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don’t have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon.
Get the Vegan BLT recipe here!
A Chef’s Reflections on Britain’s Plant-Forward Restaurant Scene
2024/12/02
Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London’s plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do.
Watch the full documentary and find recipes here!
Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK
2024/12/01
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Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette.
Watch the full documentary and find recipes here!
Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK
2024/11/30
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Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.
Watch the full documentary and find recipes here!
Interview with Chef Alex Rushmer of Vanderlyle in Cambridge, UK
2024/11/29
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Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce.
Watch the full documentary and find recipes here!
Hen of the Woods Mushrooms at Oliveira Kitchen, London
2024/11/28
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Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef’s Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce.
Watch the full documentary and find recipes here!
White and Green Asparagus at Oliveira Kitchen, London
2024/11/27
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Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse.
Watch the full documentary and find recipes here!
Interview with Chef Emerson Amelio de Oliveira of Oliveira Kitchen, London
2024/11/26
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Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Porto Velho. He witnessed catastrophic deforestation and shrinking of the planet’s largest carbon capture system year after year, to serve global food production. He was trained in classic European cuisines and traveled the world in search of ideas and concepts, before opening Oliveira Kitchen in London. Chef Emerson strives to create a sustainable kitchen, serving a plant-based menu that doesn’t use gas or coal for cooking.
Watch the full documentary and find recipes here!
Grilled Zucchini with Heritage Tomatoes and Peas at Tendril Restaurant, London
2024/11/25
Watch the full documentary and find recipes here!
Smoked Eggplant with Pumpkin Seeds and Tahini at Tendril Restaurant, London
2024/11/24
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Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it’s perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh.
Watch the full documentary and find recipes here!
Interview with Chef Rishim Sachdeva of Tendril, London
2024/11/23
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Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva’s “mostly vegan” restaurant in London’s Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes.
Watch the full documentary and find recipes here!
White Asparagus “Bouillabaisse” at Gauthier Soho in London
2024/11/22
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At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed.
Watch the full documentary and find recipes here!
Green Asparagus with Peas at Gauthier Soho in London
2024/11/21
Chef Alexis Gauthier of Gauthier Soho restaurant in central London serves traditional French cuisine—that is entirely plant-based. In this video, he shares his techniques for bringing out the best in asparagus in a dish he describes as encapsulating spring: green asparagus with olives, peas, pea shoots, and a green pea puree.
Watch the full documentary and find recipes here!
Interview with Chef Alexis Gauthier of Gautier Soho in London
2024/11/20
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Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant serving all vegan fare. Chef talks about growing up in the south of France, being the first restaurant in London to create an all-vegetable tasting menu in the late 90s, and cooking techniques to bring the most out of vegetables. Since becoming vegan in 2014, Chef decided he no longer wanted his restaurant to profit from serving animals. He saw the pandemic shutdown as an opportunity to transition the restaurant to being 100% plant-based.
Watch the full documentary and find recipes here!
Hummus with Baharat Crunch at Bubula Spitalfields Restaurant in London
2024/11/19
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Chef Ben Rand of Bubula Spitalfields in east London prepares his signature hummus with a date and baharat crunch. Baharat is a Middle Eastern spice blend with cardamom, nutmeg, cumin, cloves, and cinnamon. He fries shallots and adds dates, Baharat, Aleppo chili, and tamari to the hot oil. This is used as the umami-rich topping for the hummus.
Watch the full documentary and find recipes here!
Eggplant with Curry Leaf Crunch at Bubula Spitalfields Restaurant in London
2024/11/18
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Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried shallot and curry leaf crunch, marinating the grilled and peeled eggplant overnight in a sauce of vegan dashi, miso paste, and tamari. To cut down on food waste, he blends candied peanuts with the leftover marinade, and uses it as the sauce on top of the eggplant.
Watch the full documentary and find recipes here!
Interview with Marc Summers of Bubula Spitalfields Restaurant in London
2024/11/17
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Marc Summers is founder and CEO of Bubula Spitalfields restaurant in East London. This vegetarian Middle Eastern restaurant has a menu designed for sharing. The name Bubula means “darling” in Yiddish, and is what Summers and his grandmother used to call each other. He hopes to bring the feeling of comfort, care, and generosity he felt at his grandmother’s house to his restaurant.
Watch the full documentary and find recipes here!
Tomatoes with Scallop Roe at Bibi Restaurant in London
2024/11/16
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Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma demonstrates several preparations of locally-grown tomatoes, dressed in smoked scallop roe and green mango powder, alongside house-made ricotta infused with dried mint and nigella seeds.
Watch the full documentary and find recipes here!
Smoked Kohlrabi at Bibi Restaurant in London
2024/11/15
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Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,chef and owner of Bibi, and demonstrates kohlrabi nimbu pani, folding petals of smoked kohlrabi to form a rose and serving it with pineberries, kaji lemon ceviche, a jalapeño and egg white emulsion, puffed quinoa, and citrus leaf chaat masala.
Watch the full documentary and find recipes here!
Interview with Chef Chetan Sharma of Bibi Restaurant in London
2024/11/14
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Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sharma describes as accessible fine dining. Chef Sharma talks about starting to cook at age 17, working in Michelin-starred restaurants, and how his PhD in physics helps him run a restaurant. Bibi opened in 2021, and is named after Chef Sharma’s two grandmothers called “bibi,” which means “lady of the house.”
Watch the full documentary and find recipes here!
White Asparagus Bavoise at Pied à Terre in London
2024/11/13
Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium.
Watch the full documentary and find recipes here!
Textures of Lion’s Mane Mushroom at Pied à Terre in London
2024/11/12
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Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream.
Watch the full documentary and find recipes here!
Interview with David Moore of Pied à Terre Restaurant in London
2024/11/11
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David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local British produce, prepared using French cooking techniques with a modern twist. David Moore talks about his dynamic career in the hospitality industry and working with the all-star chefs of Britain’s restaurant scene through the decades.
Watch the full documentary and find recipes here!
Vegan Larrp at King Cookdaily in London
2024/11/10
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King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in the kitchen of his plant-based take-out restaurant. He calls his version a Lao Bowl. To make his vegan version, he replaces traditional chicken with crumbled seitan and sliced mushrooms and uses vegan fish sauce. The key to the nutty flavor is topping the dish with ground toasted rice.
Watch the full documentary and find recipes here!
Vegan “Egg” Fried Rice at King Cookdaily in London
2024/11/09
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Interview with Chef King Cookdaily in London
2024/11/08
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King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray painted the exterior of his restaurant in graffiti.
Watch the full documentary and find recipes here!
Asparagus with Almond Crumbles at Edit Restaurant in London
2024/11/07
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Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in east London’s Hackney borough, Edit’s mission is to challenge traditional thinking and wasteful practices in the food industry. Elly Ward is founder of Edit restaurant and introduces us to the restaurant’s dish of asparagus. Chef Anna Bolechowska and Cheyenne Cunney show us how she prepares the asparagus, seared in butter and served with crispy fried asparagus skins, almond crumbles, and tahini chili sauce.
Watch the full documentary and find recipes here!
Chicken of the Woods Mushrooms at Edit Restaurant in London
2024/11/06
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Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the center of every plate. Elly Ward, the founder of Edit, introduces us to the restaurant’s dish of chicken of the woods mushrooms. Chefs Anna Bolechowska and Cheyenne Cunney demonstrate how the dish comes together, with chicken of the woods mushrooms, strikingly hued purple potatoes, summer squash “roses,” chimichurri, and pickled garlic buds.
Watch the full documentary and find recipes here!
Interview with Elly Ward of Edit Restaurant in London
2024/11/05
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Edit restaurant in East London features a modern British plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Its founder, restaurateur Elly Ward’s background is actually in architecture. She talks about the marriage of her two passions—extending the sustainable ethos from the restaurant’s food to its interiors. In designing the restaurant, she used recycled steel and copper, sustainable cork, and salvaged “imperfect” terracotta tiles to create a striking, rustic interior.
Watch the full documentary and find recipes here!
Introduction to Inside the Plant-Forward Kitchen: London
2024/11/04
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Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.
Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu.
From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.
Watch the full documentary and find recipes here !
Lamb Katsu with Summer Vegetable Salad
2024/07/03
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One of Chef Mark Miller’s favorite Japanese meals is
tonkatsu, and here he shows us a new twist on this classic dish. In place of
traditional pork, he uses a brined rack of lamb that he breads in panko and
serves with tonkatsu sauce. He serves the lamb on top of a refreshing and
colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute
of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html
American Whole Lamb with Chimichurri Sauce
2024/07/03
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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 rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.
Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/
The Fluffy History of Savoy Cake
2024/06/14
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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 the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950 - 1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Turbotieres: A Pot Fit for a Turbot
2024/06/13
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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 1950 – 1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Daubière Pots: Rediscovering Traditional Hearth Cooking
2024/06/12
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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 iron daubiere, dating from 1780 – 1810 in France, when people used to cook their meals in a hearth.
A daubiere is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubieres have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
George Jones Cheese Cover
2024/06/11
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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 Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines
2024/06/08
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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 of terrines, dating from the 1700s through the 1900s.
A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Shake, Rattle, and Churn: The History of Making Butter
2024/06/07
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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 American Shaker community, dating from 1850 – 1890. This butter churn uses a plunge-like agitator paddle to make the butter. Even with several helping hands, making butter in a churn like this one was a very laborious and lengthy process.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Exploring the Evolution of Food Chopping Inventions
2024/06/06
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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 of early examples of food choppers.
One hundred years before food processors became ubiquitous in American home kitchens, there were ingenious hand-cranked food choppers to help cooks cut meat and vegetables. Examples from our collection include the Starrett meat and vegetable chopper from 1877, as well as the cast iron and steel Enterprise Vegetable Slicer made in Philadelphia between 1876 - 1900. We owe a debt of gratitude to these ingenious creations for paving the way for the convenient food processors we enjoy today.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
From Ancient Cures to Medieval Ales: The History of the Copper Urn
2024/06/05
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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 copper water urns.
By the end of the 18th century, in the homes of the upper and the middle classes of England, no dining room was complete without a silver or copper urn. They were used to hold clean water for drinking, or to hold ice or ice water for chilling foods, which were to be served cold during a meal. Copper urns ranged in style, from purely functional to imposing and decorative Neoclassical designs.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Pressing Matters: The Juicy History of the Duck Press
2024/06/04
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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 duck presses from France, dating from 1910 - 1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside service.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Udderly Charming History of Cow Creamers
2024/06/03
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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 porcelain cow creamers dating from the 1870s through the 1970s.
The collection’s early examples of cow creamers are quite realistic, depicting lifelike cows with intricate, hand-painted features. During the Victorian era, cow creamers took on a more quirky aesthetic, with exaggerated expressions or humorous poses. In the 1900s, a more modern aesthetic took hold, as we can see in the museum’s simple white Apilco cow creamer. Chuck Williams discovered this cow creamer during a trip to France in 1960, and began selling them in his Williams Sonoma store to great success. In fact, he is credited with starting a white cow creamer fad across the United States.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum
2024/06/02
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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 the public, and celebrates the craftsmanship, beauty, and diversity of cookware and kitchen tools. The CIA is delighted to be the recipient and steward of these spectacular and fascinating pieces of culinary history. Throughout the museum, you’ll have an opportunity to see and hear the stories behind some of the items in the exhibit. We can’t wait to share it with you!
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Mango Sev Puri
2024/05/26
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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 America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.
Get the recipe and watch the video with closed captions here !
Mango Flavor Pairings
2024/05/25
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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 are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and everywhere mango trees thrive.
Find mango recipes and more here !
Mango Prep and Cooking Techniques
2024/05/24
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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 make perfect menu partners all year-round.
You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure!
Find mango recipes and more here !
Mango Nutrition
2024/05/23
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 a strong immune system and gut health.
Find mango recipes and more here !
Purchasing and Receiving Mangos
2024/05/22
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 harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.
Find mango recipes and more here !
Mango Origins
2024/05/21
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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 the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.
Find mango recipes and more here !
Silken Tofu Bowl with Roasted Mushrooms and Winter Greens
2024/05/19
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 changes toppings based on seasonally available produce.
Get the Silken Tofu Bowl recipe here !
Black Bean Tlayuda
2024/05/18
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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, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.
Get the Black Bean Tlayuda recipe here !
Kimchi Bowl
2024/05/17
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 kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.
Get the Kimchi Bowl recipe here !
Roasted Carrot Tamales
2024/05/16
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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 carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis.
Get the Roasted Carrot Tamales recipe here !
Jian Bing at UMass-Amherst Dining
2024/05/15
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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 cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item.
Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of Massachusetts-Amherst. This is a popular made-to-order item at Worcester Dining Commons for the students of UMass.
Watch the full documentary and find recipes here !
Middle Eastern Platter at UMass-Amherst Dining
2024/05/14
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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 services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish.
Watch the full documentary and find recipes here !
Interview with Chef Alex Ong from UMass-Amherst Dining
2024/05/13
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Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of Massachusetts-Amherst “best campus dining in the United States” seven years in a row.
Watch the full documentary and find recipes here !
A Chef’s Tour of New York’s Union Square Greenmarket
2024/05/12
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Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme.
Watch the full documentary and find recipes here !
Corn Tomato Tlayudas at Cosme
2024/05/11
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Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens.
Watch the full documentary and find recipes here !
Sweet Potato Tamales at Cosme
2024/05/10
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Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sweet potato puree, and tops them with an aerated sweet potato and guajillo sauce, purslane salad, and sweet potato chips.
Watch the full documentary and find recipes here !
Interview with Chef Gustavo Garnica at Cosme
2024/05/09
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Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks about the plant-forward menu at Cosme, respecting ingredients, and the relationships he has forged with local producers and farmers.
Watch the full documentary and find recipes here !
Grilled Maitaike Tacos at Oxomoco
2024/05/08
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Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the maitakes in mushroom broth, then grills them over a wood-fired grill. He tops the tacos with herbed ricotta, the grilled maitake, maitake soy butter, and some sous vide egg yolk salsa.
Watch the full documentary and find recipes here !
Carrot Tostadas at Oxomoco
2024/05/07
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and marinated carrots, carrot habañero salsa, and finally dressed raw carrots.
Watch the full documentary and find recipes here !
Interview with Chef Emilio Cerra at Oxomoco
2024/05/06
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Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and earned a Michelin star in 2019. In this interview, Chef Emilio talks about inspiration for their modern Mexican wood-fired menu, and how he opened the restaurant with his friends from middle school.
Watch the full documentary and find recipes here !
Vegan Southern Fried Lasagna at Cadence
2024/05/05
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Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on her menu. The lasagna is filled with pine nut ricotta, and a rich red wine Bolognese. She plates the lasagna with tomato basil sauce.
Watch the full documentary and find recipes here !
Vegan Palm Cake at Cadence
2024/05/04
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Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake. She makes a palm cake with chickpeas, hearts of palm, seaweed, and aquafaba as a binder. Chef Shenarri plates the palm cake with spicy slaw and tops it with vegan chipotle aioli.
Watch the full documentary and find recipes here !
Interview with Chef Shenarri Greens at Cadence
2024/05/03
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Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens has earned James Beard Award semifinalist nods for Emerging Chef in 2022 and Best Chef: New York State in 2023. In this interview, she talks about her career path, and how her vegan cooking is helping change the industry.
Watch the full documentary and find recipes here !
Melitzanosalata at Shukette
2024/05/02
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Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité.
Watch the full documentary and find recipes here !
Shukette’s Signature Salad
2024/05/01
Interview with Chef Ayesha Nurdjaja of Shukette
2024/04/30
A’ash Reshteh at Sofreh
2024/04/29
Anarbij with Cauliflower Steak at Sofreh
2024/04/28
Interview with Chef Nasim Alikhani of Sofreh
2024/04/27
Chili Crisp Wedge Salad a la “Fat Choi” at Golden Diner
2024/04/26
Mushroom Reuben Quesadilla at Golden Diner
2024/04/25
Interview with Chef Sam Yoo at Golden Diner
2024/04/24
Silken Tofu with Tomatoes at Eleven Madison Park
2024/04/23
Sunflower Salad at Eleven Madison Park
2024/04/22
Interview with Chef Humm at Eleven Madison Park
2024/04/21
Corn Tamales at Dirt Candy
2024/04/20
Zucchini Spring Roll Rangoon at Dirt Candy
2024/04/19
Interview with Michaela Duke at Dirt Candy
2024/04/18
Interview with Chef Amanda Cohen from Dirt Candy
2024/04/17
Introduction to Inside the Plant-Forward Kitchen: New York
2024/04/16
Sabich with Watermelon Salad and Watermelon Rind “Amba”
2024/02/13
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta
2024/02/12
Melonchelada Cocktail
2024/02/11
Watermelon Stack Cake
2024/02/10
Pecan Delight Ice Cream Sundae
2023/10/16
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce
2023/10/15
Sweet Potato Gnocchi with Pecan Ricotta
2023/10/14
Squash Tart with Pecan Brittle and Candied Bacon
2023/10/13
Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions
2023/10/03
Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw
2023/10/03
Grilled American Lamb Shawarma
2023/09/26
American Lamb Mrouzia
2023/09/25
American Lamb Merguez Bourek
2023/09/24
American Lamb Roulade Stuffed with Freekah, Cherries and Mint
2023/09/23
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
2023/09/16
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
2023/09/15
Rice Paper “Chimichangas”
2023/07/24
Fat Washed Ponzu & Beurre Blanc Sauce
2023/07/23
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
2023/07/22
Portabella Mushroom Rings
2023/07/21
Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis
2023/07/20
Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese
2023/07/19
New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans
2023/07/18
New Mexico Chile, Corn and Cheddar Pudding
2023/07/17
Green Shakshuka with New Mexico Chiles
2023/07/16
Moroccan Green Vegetable Tagine
2023/07/15
Tofu Noodles Stir-fried with Vegetables
2023/06/28
Soft Tofu Soup with Mushrooms: soondubu jjigae
2023/06/27
Hot Pot with Vegetables and Beef-Stuffed Tofu
2023/06/26
Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice
2023/06/25
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice
2023/06/24
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles
2023/06/23
Chef Kim Byung-jin Makes White Pear Kimchi
2023/06/22
Korean Pickles with Chef Cho Heesuk
2023/06/21
Kimchi Master Lee Ha Yeon Makes 3 Kimchis
2023/06/20
Tofu Noodles with the Buddhist Nun Jeong Kwan
2023/06/19
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan
2023/06/18
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim
2023/06/17
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul
2023/06/16
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul
2023/06/15
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul
2023/06/14
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul
2023/06/13
Welcome to the Asian Plant-Forward Kitchen: Korea
2023/06/12
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce
2023/06/11
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu
2023/06/10
Vegan Enchiladas with Tofu, Black Beans, and Zucchini
2023/06/09
Vegetarian Sloppy “Bos”
2023/06/08
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles
2023/06/07
Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise
2023/06/06
Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce
2023/06/05
Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema
2023/06/03
Spicy Glazed Pan-Fried Tofu
2023/06/03
Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and Cucumbers
2023/06/02
American Lamb and Sustainability
2023/06/01
Portobello Tacos Al Pastor
2023/05/31
Mushroom Katsu
2023/05/30
Pork and Mushroom Mapo Tofu
2023/05/29
Portobello Mushroom Shakshuka
2023/05/28
Grilled Mushroom Bibimbap
2023/05/27
Vegetarian Mushroom Banh Mì
2023/05/26
Mushroom Cauliflower Bolognese
2023/05/25
Turkey and Mushroom Kebabs
2023/05/24
Mushroom Kimchi Fried Rice
2023/05/23
Mushroom and Chicken Larb
2023/05/22
Mushroom Kibbeh
2023/05/21
Spicy Mushroom & Lamb Meatballs with Fenugreek Curry Sauce
2023/05/20
Introduction to Mushrooms in the Plant-Forward Kitchen
2023/05/19
Cauliflower Risotto with Seared Scallops
2023/05/18
Cauliflower and Eggplant Adobo
2023/05/17
One Filling — Three Dishes: Roasted Mushroom, Quinoa, and Walnut Filling in Stuffed Eggplant, Tacos and Empanadas
2023/05/16
Flatbread with Roasted Mushroom Sausage and Red Peppers
2023/05/15
Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa
2023/05/14
Chef Heena Patel Make Patras at Besharam Restaurant in San Francisco
2023/05/13
Chef Heena Patel Makes Ragda at Besharam Restaurant in San Francisco
2023/05/12
Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco
2023/05/11
Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm
2023/05/10
Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant
2023/05/09
Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread
2023/05/08
Vegan Ceviche and Butternut Squash Tacos at Malibu Farm Restaurant
2023/05/07
Hearts of Palm Linguini & Huarache Flatbread at Malibu Farm Restaurant
2023/05/06
Bartender Ignacio Murillo makes a Golden Beet Cocktail, The Sunshine at A.O.C. Restaurant
2023/05/05
Bartender Ignacio Murillo makes a Bartlett Sour Cocktail at A.O.C. Restaurant
2023/05/04
Suzanne Goin Makes The Farmer’s Plate at A.O.C. Restaurant
2023/05/03
Chef Suzanne Goin talks Plant-Forward Cuisine at A.O.C. Restaurant
2023/05/02
Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude
2023/05/01
Chef Seizan Dreux Ellis Makes Dish, “I Am Confident,” at Cafe Gratitude
2023/04/30
Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude
2023/04/29
Chef Iliana Loza Makes a Vegan Stuffed Eggplant at Kismet Restaurant
2023/04/28
Chef Sarah Hymanson Makes a Persimmon Salad at Kismet Restaurant
2023/04/27
Chef Sarah Hymanson and Iliana Loza Talk Plant-forward Cooking at Kismet, Los Angeles
2023/04/26
Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing
2023/04/25
Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage”
2023/04/24
Chef Randy Leon Makes Pasta with Oyster Mushrooms
2023/04/23
Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche
2023/04/22
Veggie Sushi with Wolfgang Puck and Hiroyuki Fujino at Merois
2023/04/21
Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois
2023/04/20
Wolfgang Puck Talks Plant-Forward Cuisine at Merois Restaurant
2023/04/19
Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area
2023/04/18
Sake Tapioca Pudding with Fresh Fruit
2023/03/18
Wagyu Beef Caprese Salad
2023/03/17
Rice Flour Roti with Coconut Peanut Sauce
2023/03/16
Chicken Fried Scallop “Po Boy” with Miso Mayo
2023/03/15
Yellowtail Ceviche with Avocado
2023/03/14
Vegan “Alfredo” Pasta
2023/03/13
Green Tea, Apple and Pear Gazpacho
2023/03/12
Blackened Yellowtail
2023/03/11
Beet and Beef Tartare
2023/03/10
Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze
2023/03/09
Soy and Whiskey Rib Eye with Grilled Asian Pears and Bacon Bread Pudding
2023/01/09
Hot “Pastrami” and Smoked Gouda Burger on Marbled Rye Bun
2023/01/08
Smoked Veal Shank with Bean Salad, and Marrow Honey Butter Cornbread
2023/01/07
Berbere-Spiced Roasted Rack of Veal, Sweet Potato Peanut Puree, Gomen, Shiro
2023/01/06
Szechuan Peppercorn Porterhouse, Goat Cheese-Stuffed Figs, and Blistered Peppers
2023/01/05
Vietnamese Veal Lettuce Cups
2023/01/04
Veal Roulade with Tapenade Coulis, Squash and Turnips
2023/01/03
Korean Bulgogi Tacos, Asian Pear Kimchi Salsa
2023/01/02
Olive Oil in the Plant-Forward Kitchen Interview Series: Darrell Corti of Corti Brothers
2023/01/01
Olive Oil in the Plant-Forward Kitchen Interview Series: Nancy Harmon Jenkins
2022/12/31
Olive Oil in the Plant-Forward Kitchen Interview Series: Diane Kochilas
2022/12/30
Olive Oil in the Plant-Forward Kitchen Interview Series: María José San Román
2022/12/29
Olive Oil in the Plant-Forward Kitchen Interview Series: Anissa Helou
2022/12/28
Olive Oil in the Plant-Forward Kitchen Interview Series: Harold McGee
2022/12/27
Olive Oil in the Plant-Forward Kitchen Interview Series: Mercedes Fernández Albaladejo
2022/12/26
An Olive Oil Master Class with Mercedes Fernández Albaladejo
2022/12/25
Olive Oil in the Plant-Forward Kitchen Interview Series: Jean Xavier Guinard and Gemma Pasquali
2022/12/24
Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Daniel Olivella of Barlata Tapas Bar
2022/12/23
Olive Oil in the Plant-Forward Kitchen Interview Series: Aglaia Kremezi
2022/12/22
Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Kyle Connaughton of Single Thread
2022/12/21
Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant
2022/12/20
Olive Oil in the Plant-Forward Kitchen Interview Series: Rolando Beramendi
2022/12/19
Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants
2022/12/18
Olive Oil in the Plant-Forward Kitchen Interview Series: Mehmet Gürs of Mikla
2022/12/16
Olive Oil in the Plant-Forward Kitchen Interview Series: Rafi Taherian, Yale Hospitality
2022/12/15
Olive Oil in the Plant-Forward Kitchen Interview Series: Naama & Assaf Tamir, Lighthouse
2022/12/14
Olive Oil in the Plant-Forward Kitchen Interview Series: Ana Sortun, Oleana Restaurant and Sofra Bakery
2022/12/13
Baked Sweet Potato stuffed with Goat Cheese, Roasted Red Grapes, Walnuts and Thyme
2022/12/12
Chimichurri Chicken and Green Grape Skewers with Green Grape Chimichurri Sauce
2022/12/11
Spicy Green Grape Margarita
2022/12/10
Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes
2022/12/09
Oatmeal with Granola, Maple-Roasted Red Grapes and Fresh Green Grapes
2022/12/08
Braised Vegetables served with Black and White Tahini Sauces
2022/12/07
Sweet Potato Tagine with Chermoula and Apricot Couscous
2022/12/06
Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses
2022/12/05
Mediterranean Falafel Bowl
2022/12/04
Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach
2022/12/03
Shaved Fennel Salad with Artichokes and Garoxa Cheese
2022/12/02
Salmorejo: Spanish Tomato Bread Soup
2022/12/01
Paella Mixta
2022/11/30
Provencal Tartine: Grilled Bread Topped with Ratatouille
2022/11/29
Ful Medames: Egyptian Fava Bean Stew with Matbucha
2022/11/28
Merguez American Lamb Roll with Date Chutney
2022/09/28
Sorghum-Glazed American Lamb Chop
2022/09/27
Pomegranate Glazed American Lamb Shank with Creamed Kale
2022/09/26
Smoked Leg of American Lamb with Toum
2022/09/25
American Lamb Paprikash with Hand-cut Pappardelle Pasta
2022/09/24
Pork Steak Biscuit with Beer-Cheese Sauce and Charred Red Onions
2022/08/17
Korean BBQ Sticky Spare Ribs with Crispy Garlic, Scallion, and Peanuts
2022/08/16
Brined and Larded Pork Loins
2022/08/15
Smoking 101
2022/08/14
Char Siu Pork Belly with Steamed Buns Hoisin Sauce
2022/08/13
Maple Ginger Belly with Sweet Potato Waffle and Maple Cream
2022/08/12
Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce
2022/08/11
Pomegranate-glazed Baby Back Ribs
2022/08/10
St. Louis Style Spareribs with Sweet and Spicy Rub and Root Beer BBQ Sauce
2022/08/09
Ribs 101: All About Pork Ribs
2022/08/08
Singapore Slaw with Smoked Ham, Cilantro, Shredded Cabbage, Black Sesame Seeds, and Mango
2022/08/07
Spicy Ham Ramen: Pork Broth, Shiitake, Ham, and a Soft-Boiled Egg
2022/08/06
Chicken Fried Ham with Mashers and Ham Gravy
2022/08/05
Breakfast Flatbread with Diced Ham, Eggs, Cheddar and Roasted Potatoes
2022/08/04
Egg Salad with Smoked Ham and Stone Ground Mustard Vinaigrette
2022/08/03
Pizza Mastery at Pizzeria Sorbillo
2022/08/02
Neapolitan-Style Pizza Perfection at La Notizia
2022/08/01
Pizza Fritta in Naples’ Famous La Masardona
2022/07/31
The Best Flour in the World for Making Pizza
2022/07/30
Pizza as an Art Form at Pepe in Grani in Campania
2022/07/29
Trapizzini: Rome’s Trendy Pizza Sandwiches
2022/07/28
Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria
2022/07/27
Perfect Pizza at Fucina’s in Rome
2022/07/26
Roscioli’s Famous Roman-Style Pizza
2022/07/25
A Passion for Pizza
2022/07/24
Mayfield Hotel & Resort’s Korean Barbecue and Butchery Demonstration
2022/07/23
Korean Barbecue at Seoul’s Majang Meat Market
2022/07/22
Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim
2022/07/21
Gochujang: Korean Red Chili Paste
2022/07/20
Korean Royal Court Cuisine
2022/07/19
Seoul’s Gwangjang Market
2022/07/17
Jeju-Style Korean Seaweed Soup
2022/07/16
Jeju-Style Korean Barley
2022/07/15
Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul
2022/07/14
Korean Braised Oxtails at Neul Restaurant in Seoul
2022/07/13
Fresh Cucumber Kimchi
2022/07/12
Red Kimchi
2022/07/11
White Kimchi
2022/07/10
An Introduction to Korean Cuisine
2022/07/09
Touring Mexico City’s Xochimilco with Ruth Alegria
2022/07/08
Cooking at Quintonil with Chef Jorge Vallejo
2022/07/07
Mexico City’s Chef Jorge Vallejo of Quintonil
2022/07/06
Mexico City’s Chef Daniel Ovadia
2022/07/05
Mexico City’s Chef Edgar Nuñez of Restaurant SUD777
2022/07/04
Restaurant Pujol with Enrique Olvera
2022/07/03
Restaurant El Bajío with Maria Teresa Ramirez Degollado
2022/07/02
Jose Ramon Castillo’s Que Bo Chocolates in Mexico City
2022/07/01
Traditional Dishes at Mexico City’s Azul Histórico
2022/06/30
Mexico City’s Birria El Paisa
2022/06/29
Mexico City’s Barbacoa El Calandrio
2022/06/28
Pozole in Mexico City
2022/06/27
Mexico City Street Tacos with Chef Sergio Remolina
2022/06/26
Mexico City Taco Tour with Francisco De Santiago
2022/06/25
Mexico City Street Sweets with Ruth Alegria
2022/06/24
Mexico City’s Markets
2022/06/23
A Culinary Tour of Mexico City
2022/06/22
Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains
2022/06/21
Three-Bean Bunny Chow
2022/06/20
White Bean Soup with Swiss Chard, Butternut Squash and Farro
2022/06/19
White Bean Hummus
2022/06/18
Bean and Cheese Breakfast Casserole
2022/06/17
SunnyHills Pineapple Cakes, Taipei
2022/06/15
Wu Pao Chun Bakery, Taipei
2022/06/14
Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei
2022/06/13
Taiwanese Stir Fried Water Lily at Ivy’s Kitchen, Taipei
2022/06/12
Taiwanese Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce at Ivy’s Kitchen, Taipei
2022/06/11
Taiwanese Black Chicken Soup with Bamboo Shoots and Mushrooms at Ivy’s Kitchen, Taipei
2022/06/10
RAW Restaurant, Taipei
2022/06/09
Mume Restaurant in Taipei
2022/06/08
Traditional Taiwanese Food at Shin Yeh Restaurant in Taipei
2022/06/07
My Zhao Restaurant in Taipei
2022/06/06
Breakfast at Fu Hang Dou Jiang Restaurant in Taipei
2022/06/05
Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel
2022/06/04
Taiwanese Beef Noodle Soup at Gang Yuan, Kaohsiung City
2022/06/03
A Culinary Tour of Taiwan
2022/06/01
Black Bean and Roasted Red Pepper Frittata
2022/05/31
Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette
2022/05/31
Vietnamese Bun Cha with Grilled, Caramelized Lemongrass Turkey Patties
2022/05/21
Turkey Meatball & Apricot Tagine
2022/05/20
Turkey Bulgogi Barbagiuan
2022/05/19
Turkey Quesabirria
2022/05/18
Kona Turkey Bowl
2022/05/17
Turkey Kim Chi Soup: Kimchi-jjigae
2022/05/16
Grilled Turkey with Kale Caesar
2022/05/15
Turkey Involtini
2022/05/14
Dutch Baby with Maple-Glazed Apples and Turkey Sausage and Turkey Bacon
2022/05/13
BBQ Turkey
2022/05/12
Peranakan Cuisine in Malacca, Malaysia
2022/05/10
Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh
2022/05/09
Spicy Balinese Chicken Soup: Gareng Asam Bali
2022/05/07
Sate Bulayak in Lombok
2022/05/06
Sate Madura in Jakarta
2022/05/04
Indonesian Nasi Minyak
2022/05/02
Indonesian Beef Rendang
2022/05/01
Indonesian Spice Paste: Base Ganep
2022/04/30
Introduction to the Cuisine of Indonesia and Malaysia
2022/04/29
Latieng at the Royal Traditional Thai Crafts School for Women
2022/04/28
Northern Thai Khao Soi
2022/04/27
Cab Moo Pad Prig Thai Dum at Four Seasons Chiang Mai’s Rim Tai Kitchen
2022/04/26
Pla Sturgeon Nam Prik Ong at Four Seasons Chiang Mai’s Rim Tai Kitchen
2022/04/25
Northern Thai Cuisine at the Four Seasons Chiang Mai
2022/04/24
Interview with Chef Prin Polsuk, nahm Restaurant, Como Metropolitan Bangkok
2022/04/23
Southern Thai Pork Curry
2022/04/22
Salted Shrimp with Bitter Beans with Chef “Ann” Pavita Sae-Chao, Issaya Cooking Studio, Bangkok
2022/04/21
Southern Thai Rice Noodles with Barracuda
2022/04/20
Young Jackfruit Relish with Chefs Duangporn ‘Bo‘ Songvisava and Dylan ‘Lan‘ Jones, Bo.lan, Bangkok
2022/04/19
Thai Green Curry with Chef Ian Kittichai
2022/04/18
Thai Kanom Krok with Chef Ian Kittichai
2022/04/17
Thai Tartlets with Chef Ian Kittichai
2022/04/16
Interview with Chef Ian Kittichai, Issaya Siamese Club, Bangkok
2022/04/15
A Tour of Thailand’s Nonthaburi Market with Chef McDang
2022/04/14
Understanding Thai Cuisine with Chef Einav Gefen
2022/04/13
A Food Tour of Thailand
2022/04/12
Adapting Baja’s Cuisine in San Diego
2022/04/11
Romesco Restaurant, San Diego
2022/04/10
Corazón de Torta Food Truck in San Diego
2022/04/09
Galaxy Tacos, San Diego
2022/04/08
Chef Edgar Palau, Benno at Hotel San Cristobal, Todos Santos
2022/04/07
Javier Plascencia, chef owner, Jazamango, Todos Santos
2022/04/06
Chef Enrique Olvera at Manta, Cabo San Lucas
2022/04/05
Sabina Bandera, chef owner, La Guerrerense Seafood Cart and Sabina Restaurant, Ensenada
2022/04/04
Chef Miguel Angel Guerrero, La Esperanza Baja Med, Valle de Guadalupe
2022/04/03
Javier Plascencia, chef owner, Finca Altozano, Valle de Guadalupe
2022/04/02
Chef Roberto Alcocer at Malva, Valle de Guadalupe
2022/04/01
Doña Esthela of La Cocina de Doña Esthela, Valle de Guadalupe
2022/03/31
Phil Gregory, Winemaker and owner, Vena Cava, Valle de Guadalupe
2022/03/30
Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe
2022/03/29
Chef Drew Deckman, Deckman’s, Valle de Guadalupe
2022/03/28
Chef Sheyla Alvarado at TrasLomita, Valle de Guadalupe
2022/03/27
Tijuana Street Food
2022/03/26
A Food Tour of Baja, Mexico
2022/03/25
A Cook’s Tour of Japan’s Markets
2022/03/24
Kaiseki: The Ultimate Expression of Japanese Cuisine
2022/03/22
Essential Elements of the Japanese Kitchen
2022/03/21
Essential Ingredients of the Japanese Kitchen
2022/03/20
An Introduction to the Flavors of Japan
2022/03/19
A Market Tour of Athens
2022/03/18
From the Seafood Kitchens of Lefteris Lazaarou
2022/03/17
Shrimp and Cheese Saganaki with Diane Kochilas
2022/03/16
Modern Greek Cooking with Christophoros Peskias
2022/03/15
The Undiscovered World Class Wines of Greece
2022/03/14
Classic Greek Cooking with Aglaia Kremezi
2022/03/13
The Island Cooking of Santorini
2022/03/12
The Island Cooking of Crete
2022/03/11
An Introduction to the Flavors of Greece
2022/03/10
Sicily: Signora Rosalba Lo Greco
2022/03/08
Sicily: Chef Franco Crivello
2022/03/07
Sicily: Ristorante Majore
2022/03/06
Sicilian Seafood
2022/03/05
Sicilian Cheese
2022/03/04
The Wines of Sicily
2022/03/03
Sicilian Seafood Couscous
2022/03/01
Sicily: The History
2022/02/28
Sicily: Chef Carmelo Chiaramonte Demonstration
2022/02/27
Sicily: Carmelo Chiaramonte: Market visit
2022/02/26
Sicily: Fresh Ingredients
2022/02/25
Sicily: Chef Ciccio Sultano
2022/02/24
Sicily: An Introduction
2022/02/23
Banh Mi: Vietnamese Sandwich with a French Accent
2022/02/22
Vietnamese pho bo
2022/02/21
Rice: Vietnam’s Foundation Grain
2022/02/20
Coconut in the Vietnamese Kitchen
2022/02/19
Ho Chi Minh City, Vietnam
2022/02/18
Vietnamese home cooking
2022/02/17
Vietnam North to South: A Cook’s Diary
2022/02/16
Vietnam: Introduction
2022/02/15
Singapore: The Gastronomic Melting Pot of Southeast Asia
2022/01/13
Jackfruit Taco with Spicy Salsa de Tres Chiles and Guacamole
2022/01/03
Dragon Fruit Breakfast Bowl
2022/01/02
Chicken with Mango Mole and Pepitas
2021/12/19
Mango Smoothie with Turmeric, Green Tea and Ginger
2021/12/18
Mango Poke Bowl
2021/12/17
Pickled Green Mango Relish
2021/12/16
Vietnamese Green Mango Noodle Bowl with Beef
2021/12/15
Singapore Black Pepper Seafood Stew
2021/12/13
Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw
2021/12/13
Thai Sweet and Spicy Hot Wings
2021/12/12
Mango and Tuna Ceviche
2021/12/12
Tornado Omelet
2021/12/11
Beef and Broccolini with Pepper Sauce
2021/12/10
Crispy Pork Lumpia with Lemon Soy Dipping Sauce
2021/12/09
Beet Poke Plate
2021/12/08
Roasted Mushroom Katsu
2021/12/07
Exploring Heirloom Japanese Vegetables: The Oishii Nippon Project
2021/12/07
Citrus Marinated Fioretto Salad
2021/12/06
Charred Negi with Mexican Corn Salsa
2021/12/05
Zuccuri and Prosciutto Frito Misto
2021/12/04
Negi and Turnip Galette
2021/12/03
Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
2021/12/02
Roasted Fioretto and Negi with Shaved Parmesan
2021/12/01
Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt
2021/11/30
Spicy Fioretto Chipotle Tacos
2021/11/29
About AquaBounty Salmon
2021/11/29
How to Portion Salmon Fillets
2021/11/29
How to Fillet a Salmon
2021/11/28
How to Debone a Salmon
2021/11/27
How to Skin a Salmon
2021/11/26
How to Inspect a Salmon for Freshness
2021/11/25
Smoked Salmon Candy Salad with Grilled Persimmons and Lemon Maple Vinaigrette
2021/11/24
The Best in American BBQ
2021/11/23
Passion Fruit and Olive Oil Sorbet with Greek Olive Oil Cookies
2021/11/23
Pesto alla Trapanese: Sicilian-style Pesto
2021/11/23
Tunisian Market Sandwich
2021/11/23
Mediterranean Sauce-Making for American Kitchens
2021/11/23
Blistered Padron Peppers with Romesco
2021/11/23
In the Heat of the Kitchen: Cooking with Olive Oil
2021/11/23
Mediterranean Grain Bowl with Chermoula, Zaalouk, and Tuna
2021/11/23
Olive Oil Varietals and Flavors
2021/11/23
Introduction: Olive Oil in the Mediterranean, Plant-Forward Kitchen
2021/11/23
Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree
2021/11/23
Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa
2021/11/22
Korean Barbecue-Spiced Flank Steak and Red Grape Skewers with Green Grape Slaw
2021/11/22
Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint
2021/11/22
Salmon Tacos with Citrus Cabbage Slaw
2021/11/22
Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw
2021/11/21
Crispy Vietnamese Salmon on Cucumber Herb Salad
2021/11/20
Indian-Spiced Salmon Cakes with Mango Chutney, Cilantro Mint Chutney, and Yogurt
2021/11/19
Hawaiian Huli Huli Salmon Bowl
2021/11/18
Moroccan Salmon Tagine with Preserved Lemons and Capers
2021/11/17
The Culinary Institute of America
http://www.CIAprochef.com
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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