Explore endless menu possibilities with videos from the Chefs from The Culinary Institute of America. Recipes and more videos online at www.CIAprochef.com.
Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Perhaps no Caribbean food is more widely known than Jamaica's jerk. Jeremy McConnell at Scotchie's, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
While jerk is a hallmark of Jamaican cooking, much of the island's cuisine is based on its bounty of seafood. At Edward “Blackie” Christian's restaurant, Little Ochie's, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he's developed. He shares some, but not all of his secrets with us. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie's in Middle Quarters is a showcase for some of Jamaica's classic stews. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there's curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica's past. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie's. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Round Hill's Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Round Hill's Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort's signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Round Hill's Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Mac n' cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider's tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow's BBQ, along with Snow's owner, Kerry Bexley, will share their secret recipe for success. Get recipes and watch the full video series with closed captions here!
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables! Get the Roasted Vegetables with Baked Teriyaki Tofu recipe here!
These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy! Get the Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise recipe!
These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired's Garlic and Herb Toss'ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week! Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!
These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired's Zesty Mexican Style Superfood Skillet. It's the perfect addition to a loaded sweet potato! Get the Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles recipe here!
These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the outside with a savory, aromatic filling on the inside, these eggrolls are made with Nasoya Vegan Egg Roll Wraps. Your guests will love these Mediterranean eggrolls as a fun and tasty shared appetizer. Get the Mediterranean Cauliflower Eggroll recipe here!
These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired's Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic! Get the Molletes with Crumbled Tofu and Refried Black Beans recipe here!
You'll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya's Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu! Get the Spicy Glazed Pan-Fried Tofu recipe!
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu and pop of tangy chutney inside! Nasoya's Extra Firm Tofu is the protein-packed star ingredient and lends itself to many other international dishes like this one. Get the Indian-Spiced Tofu with Pear Chutney and Spinach Sauce recipe!
This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired's Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy! Get the Vegetarian Sloppy “Bos”recipe here!
Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy! Get the Tofu Tabbouleh here!
Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen. Find a collection of lamb recipes and videos here!
High-quality, extra-virgin olive oil brings amazing new flavor dimensions to cakes, cookies, breads, and more. When swapping out butter for olive oil in a recipe, learn some of minor adjustments that create success. Discover what olive oil can do in the world of baking, pastry and sweets. Sorbet will never be the same once you discover what an aromatic, extra-virgin olive oil can do for added flavor and texture. A robust or medium green fruitiness olive oil works beautifully in this Passion Fruit and Olive Oil Sorbet served with a Greek olive oil cookie. The bitterness of the oil is dampened by the bonds formed with proteins so the flavor and fruitiness shine through, with minimal bitterness or pungency. Get the recipe here!
Pesto Trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This Pesto Trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes. Feel free to pair this with your favorite seasonal vegetables. Get the recipe here!
The Tunisian Market Sandwich is one of the best secrets of the Mediterranean kitchen! Filled with Harissa, carrot salad, tuna confit, potatoes, hard-boiled egg, and Mechouia (a Tunisian charred vegetable dish), the sandwich offers complex, flavor-packed bites. Get the recipe here!
Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain's northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. Get the recipe here!
This beautiful, hearty and healthy Mediterranean Grain Bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za'atar chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes. Get the recipe here!
Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn about the world of sauces that the Mediterranean has to offer! Discover the olive oil-based sauces of the European and North African Mediterranean. Find recipes, videos and more information here.
Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sautéing, deep frying, and slow braising with olive oil. Find recipes, videos and more information here!
There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor. Find recipes, videos and more information here!
The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What's more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change, and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet. Find recipes, videos and more information here!
Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber. Get the Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting recipe!
You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white beans and navy beans, but any combination of bean varieties is delicious. The vivid colors, bright flavors and healthy profile of this salad is sure to get you out of your winter funk! Get the Blood Orange, Bean and Endive Salad with Torn Croutons recipe!
This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts. Get the Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts recipe!
With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary Institute of America garnishes the soup with chips, avocados, cilantro, and lime wedges. You will love the bold smoky flavors of this protein-packed soup! Get the Vegetarian Tortilla Soup with Red Beans and Quinoa recipe!
Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some of the beef with beans also reduces the amount of saturated fat and cholesterol, and the beans add fiber, and protein. This is one of the best burgers you'll ever have. Enjoy! Get the Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger recipe
Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solutions adds Knorr® Professional Intense Flavor Citrus Fresh and Knorr® Professional Intense Flavor Charred Chili Heat. These Knorr Professional Intense Flavors are easy to use and add great flavor. Enjoy! Get BBQ recipes and watch the full series here!
Freshen up your BBQ menu with this recipe for grilled peach and napa cabbage slaw, dressed with a subtly spiced Aleppo pepper, almond and peach vinaigrette. The Smoked Peach Vinaigrette is made from real peach puree and has a delicious full flavor. Delicious! Get BBQ recipes and watch the full series here!
These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors'd'oeuvre. The Knorr® Professional Intense Flavours Citrus Fresh adds a delicious, bright citrus element to the dish. Enjoyment guaranteed! Get BBQ recipes and watch the full series here!
This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutions combines Hellmann's Real Mayonnaise, cilantro, green onions, garlic, New Mexican Chili Powder, Pimenton, cumin, Knorr Professional Intense Flavor Citrus Fresh and Knorr Professional Intense Flavor Charred Chili Heat in a bowl. The Knorr Professional Intense Flavor Citrus Fresh adds a refreshing citrus flavor and the Charred Chile Heat adds the perfect level of spice. Get BBQ recipes and watch the full series here!
Looking for plant-based BBQ recipes? Here's a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za'atar dressing. Einav Gefen, corporate executive chef at Unilever Food Solutions drizzles Hellmann's Lemon Za'atar Dressing over the kohlrabi and tomatoes to add a citrusy, Middle Eastern flavor profile. Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
Nashville's Peg Leg Porker offers diners a wide selection of traditional West-Tennessee barbecue. Carey Bringle, the restaurant's owner and pitmaster, is a Nashville native who started his craft by watching his grandfather cook whole hogs for family barbecues. Years later, Bringle is an annual competitor at Memphis in May BBQ championship, the “Super Bowl of Swine”, taking second place honors three times. Get BBQ recipes and watch the full series here!
Payne's Bar-B-Q is a family-run business that's been serving up some of the best barbecue in Memphis since 1972. Inside an unremarkable cinderblock building, you'll find Flora Payne, Ronald Payne and Candace Payne-Parker serving up their remarkable home-style Memphis BBQ. Unusual menu items like their slow-smoked pulled pork sandwich topped with mustard sauce and coleslaw and the smoked bologna sandwich attract barbecue aficionados near and far. Get BBQ recipes and watch the full series here!
Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich. Get BBQ recipes and watch the full series here!