The Culinary Institute of America

Nov 04 2024 500 ep. 4 mins 695
The Culinary Institute of America Podcast artwork

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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Introduction to Inside the Plant-Forward Kitchen: London

Nov 04 2024 4 mins  
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 Ke

Lamb Katsu with Summer Vegetable Salad

Jul 03 2024 4 mins  
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 t

American Whole Lamb with Chimichurri Sauce

Jul 03 2024 3 mins  
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.c

The Fluffy History of Savoy Cake

Jun 14 2024 3 mins  
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)

Turbotieres: A Pot Fit for a Turbot

Jun 13 2024 2 mins  
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

Daubière Pots: Rediscovering Traditional Hearth Cooking

Jun 12 2024 2 mins  
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

George Jones Cheese Cover

Jun 11 2024 2 mins  
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 betwee

From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines

Jun 08 2024 5 mins  
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 lite

Shake, Rattle, and Churn: The History of Making Butter

Jun 07 2024 3 mins  
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

Exploring the Evolution of Food Chopping Inventions

Jun 06 2024 2 mins  
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 inge