The Culinary Institute of America

CIA Chef Tucker Bunch prepares a classic Spanish sauce, romesco. Romesco is a blend of roasted red peppers, roasted tomatoes, dried chiles, almonds, and bread soaked in canola oil. This sauce is delicious spread over bread or used as a dipping sauce for fried artichokes. Go to recipe page: http://www.ciaprochef.com/canola/recipe20/

Go to recipe page: http://www.ciaprochef.com/canola/recipe2.html CIA Chef Tucker Bunch prepares a classic Spanish sauce, romesco. Romesco is a blend of roasted red peppers, roasted tomatoes, dried chiles, almonds, and bread soaked in canola oil. This sauce is delicious spread over bread or used as a dipping sauce for fried artichokes. Download Podcast Video

Go to recipe page: http://www.ciaprochef.com/canola/recipe2.html CIA Chef Tucker Bunch prepares a classic Spanish sauce, romesco. Romesco is a blend of roasted red peppers, roasted tomatoes, dried chiles, almonds, and bread soaked in canola oil. This sauce is delicious spread over bread or used as a dipping sauce for fried artichokes. Download Podcast Video

Chef Almir Da Fonseca prepares zhajiangmian or Beijing-style noodles. Literally translated as “fried sauce noodles,” these flavor-packed noodles are stir-fried over high heat. Chef Da Fonseca uses canola oil because of its higher smoking point, and tops the noodles with nappa cabbage, sprouts, carrots and cucumbers. Go to recipe page: http://ciaprochef.com/canola/recipe24/

Go to recipe page: http://www.ciaprochef.com/canola/recipe14.html Chef Almir Da Fonseca prepares zhajiangmian or Beijing-style noodles. Literally translated as “fried sauce noodles,” these flavor-packed noodles are stir-fried over high heat. Chef Da Fonseca uses canola oil because of its higher smoking point, and tops the noodles with nappa cabbage, sprouts, carrots and cucumbers.Download Podcast Video

Go to recipe page: http://ciaprochef.com/canola/recipe24/ Chef Almir Da Fonseca prepares zhajiangmian or Beijing-style noodles. Literally translated as “fried sauce noodles,” these flavor-packed noodles are stir-fried over high heat. Chef Da Fonseca uses canola oil because of its higher smoking point, and tops the noodles with nappa cabbage, sprouts, carrots and cucumbers. Download Podcast Video

Go to recipe page: http://www.ciaprochef.com/canola/recipe1.html Fried artichokes and fennel served with romesco sauce make for a prefect appetizer or small plate. Chef Almir Da Fonseca’s soaks the fennel and artichoke hearts in buttermilk to give them a rich flavor and more tender texture before frying in canola oil. Download Podcast Video

Go to recipe page: http://ciaprochef.com/canola/recipe19/  Fried artichokes and fennel served with romesco sauce make for a prefect appetizer or small plate. Chef Almir Da Fonseca’s soaks the fennel and artichoke hearts in buttermilk to give them a rich flavor and more tender texture before frying in canola oil.   Download Podcast Video

Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses.

Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses. Download Podcast Video

Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses. Download Podcast Video

Chef Richard Coppedge makes a gluten-free pizza using one of the five flour blends he developed. This is program is one of seven podcasts that demonstrates a technique outlined by Chef Coppedge in his book, Gluten-Free Baking with the Culinary Institute of America. Whether you're a first time baker or a professional, you'll find this technique comprehensive and easy to follow. Download Podcast Video

Chef Richard Coppedge makes a gluten-free pizza using one of the five flour blends he developed. This is program is one of seven podcasts that demonstrates a technique outlined by Chef Coppedge in his book, Gluten-Free Baking with the Culinary Institute of America. Whether you're a first time baker or a professional, you'll find this technique comprehensive and easy to follow. Download Podcast Video

Chef Richard Coppedge makes a gluten-free pizza using one of the five flour blends he developed. This is program is one of seven podcasts that demonstrates a technique outlined by Chef Coppedge in his book, Gluten-Free Baking with the Culinary Institute of America. Whether you're a first time baker or a professional, you'll find this technique comprehensive and easy to follow. Download Podcast Video