The Culinary Institute of America

The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Chef Jet Tila from Charleston Gastropub shows us how to make sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Video

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee makes an almond milk panna cotta inspired by the flavors of the Middle East. To give this dessert a healthier twist, he replaces some of the cream used in standard panna cotta recipes, with almond milk. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe7.html Download Podcast Video

In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses almond milk and almond butter to produce an intriguing almond milk and bitter chocolate sherbet. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe6.html Download Podcast Video

In this video demo, Culinary Institute of America Baking and Pastry Chef Stephen Durfee uses finely ground almonds and fragrant almond oil to flavor a butter-free almond cake with yogurt. Note how he uses crushed almonds to give crunch and visual appeal to the cake's surface. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe5.html Download Podcast Video

In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make almond scones that would make for a delicious and healthy breakfast. To give these scones a nutritional punch, Chef Brown adds chopped almonds, whole oats, flax seeds, currants, shredded apple, wheat germ, almond flour, and yogurt. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe4.html Download Podcast Video

In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make shortbread cookies with a healthy twist. To make these cookies healthier than typical shortbread cookies, he substitutes some of the butter with almond oil, and some of the white flour with almond flour. The savory and piney rosemary pairs perfectly with the nutty almonds. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe3.html Download Podcast Video

In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a healthy whole grain bread with almonds, dried figs and golden raisins. He adds extra flavor by using the liquid from the soaked fruit as the moisture in the bread. Chef Brown chops the almonds to about the same size as the dried fruit to achieve a perfect texture. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe2.html Download Podcast Video

In this video, CIA Baking and Pastry Chef Aaron Brown demonstrates how to make a flavorful and healthy bread full of whole grains, including kumut, spelt, amaranth and flax seeds. He uses whole almonds to provide a nice crunch when slicing through the bread. Recipe at: http://www.ciaprochef.com/HealthyBaking/recipe1.htmlDownload Podcast Video

Chef Tucker Bunch demonstrates step-by-step how to debone a lamb shoulder. With an ideal fat to lean ratio, the shoulder is a versatile cut with many uses. Watch the Dim Sum-Style Lamb Dumpling video to see how Chef Bunch uses this deboned shoulder in a Chinese classic with a twist. See recipe ideas for lamb shoulder at www.ciaprochef.com/australian-lamb/recipes.html Download Podcast Video

Some would say that lamb cookery reaches its zenith in Northern Indian and Middle Eastern hands, and this kebab dish borrows from both of these two rich culinary traditions. The ground lamb is flavored with aromatic Indian spices, then formed around a skewer, and paired with a cooling yogurt raita sauce and mint salad. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe10.html Download Podcast Video

Barbecued pork in steamed buns, or char siu bao, is a dim sum standard. Put your own stamp on it with sweet barbequed lamb in place of pork. Chef Tucker Bunch uses lamb shoulder in this dish because of its flavorful marbling, and marinates the meat for 12 hours to achieve its signature sweet glaze. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe7.html Download Podcast Video

If you think Italians are the flatbread masters, you haven’t tasted Lahmajoon, an Armenian-style flatbread topped with ground lamb, pinenuts and aromatic spices, including cinnamon and allspice. This dish makes for a great lunch entrée or shared appetizer. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe2.html Download Podcast Vide