Chef Luc Wen at Taipei Marriott Hotel shows Chef Steve Jilleba how he makes their Taiwanese Beef Noodle Soup. The rich broth is made over 3 days and served with hand-pulled noodles and caramelized short ribs. The tomato that tops the soup is roasted with beef fat and chili.

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KF Seetoh and Cathy Chao from Fim Media take us to Gang Yuan, a restaurant in Taiwan’s Kaohsiung City that has been serving Beef Noodle Soup daily for the last 65 years. They show us how to enjoy the noodles topped with green onions, garlic and chili.

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Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh

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Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make Taiwanese Stir Fried Water Lily. Water lily grows in fresh water and can grow several meters long. She heats oil in a wok and adds garlic, and the water lily, which has been sliced into 2-inch pieces. When the water lily turns bright green it is seasoned with salt and served.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes.

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Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make a classic Taiwanese dish: Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce. She heats oil in a wok and stir fries sliced shiitake, sliced white onion, shredded pork, carrots, shredded cabbage, rice wine and black bean soy sauce, and alkaline noodles.

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Ivy Chen of Ivy’s Kitchen, has been teaching Taiwanese cooking at the Community Services Center in Taipei for more than fifteen years. She also writes articles about food for several magazines. Here she shows Steve Jilleba how to make a classic Taiwanese dish: Black Chicken Soup with Bamboo Shoots and Mushrooms. She uses special Taiwanese chicken with black meat, which she simmers for about 25 minutes with morels, shiitake, ginger, fresh bamboo, and rice wine.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

At Chef André Chiang’s RAW, next generation chefs re-interpret classic Taiwanese flavors. We talk with chefs and restaurant partners Alain Huang and Zor Tan about elevating Taiwan’s seasonal produce through their innovative creations. The 60-seat restaurant serves a vibrant “bistronomy” cuisine, a new wave of cooking style born in Paris, offering experimental haute cuisine at a reasonable price. They demonstrate for us how to make their dish “All About Duck”: Duck liver, duck heart, duck breast, Taiwanese red quinoa, and barley served with duck liver soup. Their dish “Taco Tako T.A.C.O.S.” is an octopus “taco” with a mini spring onion pancake, quail egg, cabbage and avocado. The next dish is called “Onion Onion Onion” made with zucchini puree topped with smoked fish, fermented black beans, pearl onions cooked in apple juice, uni, spring onion oil, and chives. For dessert, they show us how they make Mango Tartar with a Meringue Snow Ball and Milk Snow.

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Fu Hang Dou Jiang Restaurant is an enormously popular breakfast spot in Taipei. Here to tell us about their famous Taiwanese breakfast offerings are Joan and K.F. Seetoh. The thick shaobing, a sesame flatbread, is their most famous dish. The shaobing youtiao is a classic breakfast sandwich filled with fried dough. They also serve freshly made hot or cold soy milk, savory soy milk stew, scrambled egg and green onion crepes called dan bing, and flaky pastries filled with shredded radish or caramel.

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Founded in 1977 by Lee Xiu Ying, Shin Yeh Restaurant serves classic Taiwanese banquet style cuisine. Chef Lee Xiu Ying started her restaurant wanting to serve traditional comfort food to families. Joan and K.F. Seetoh take us to the restaurant’s kitchen and show us their Three Cup Chicken, Stir Fried Taro Leaves, and Steamed Buns Filled with Pork Belly, Chili, and Salted Vegetables.

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Mume Restaurant in Taipei serves produce-driven modern western cuisine, and was founded by Hong Kong born Chef Richie Lin, Australian Chef Kai Ward and Asian American Chef Long Xiong. Together this chef trio brings to Taipei their experiences from Noma in Denmark, Per Se in New York and Quay in Sydney. They show us Taiwanese specialties Crispy Amadai with Red Pepper Sauce and Taiwanese Beef Tartar and more.

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Chef Ben Liao talks to KF Seetoh and Steve Jilleba about his restaurant My Zhao, where he serves dishes inspired by the comfort foods his mom used to make for him. His famous braised pork rice is served with pungent pickled daikon. He also shows us Taiwan’s original General Tsao’s Chicken, Chicken Kidneys in Broth, Braised Pork with Bamboo Shoots and Bok Choy, and Preserved Eggs with Chives.

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From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food guru K.F. Seetoh, the Founder and organizer of the International Street Food Congress, and Joan, Taiwanese food expert and blogger for Hungry Girl in Taipei.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

Using pureed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with pureed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.

Go to Recipe Page: www.CIAprochef.com/lentils/LentilBrownie

One of the Principles of Healthy, Sustainable Menus from The Culinary Institute of America’s Menus of Change initiative is to move nuts and pulses to the center of the plate. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious Spiced Lentil and Beet Burger. In place of traditional beef, she uses lentils to make a protein-packed vegetarian burger patty.

Go to Recipe: www.CIAprochef.com/lentils/LentilBurger

Crispy, nutty popped lentils make for great snacks, are a delicious addition to granola, and are a tasty topping on salads, dips, and yogurt. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use popped lentils in a wonderful Burmese Tea Leaf and Popped Lentil Salad.

Go to Recipe: www.CIAprochef.com/lentils/BurmeseTealeafSalad

The concept of “the protein flip” means shifting red meat to a supporting role, and blending animal and plant proteins to create more sustainable--and equally, if not more, delicious--menu options. Chef Rebecca Peizer from The Culinary Institute of America shows us “the protein flip” in action with this Lentil Bolognese. The beef and pancetta traditionally used in this recipe have been extended with the addition of lentils, the plant-based protein star of the dish.

Go to Recipe: www.CIAprochef.com/lentils/LentilBolognese

Pureed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil puree in your favorite cookie recipe, or add pureed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil puree in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.

Go to Recipe: www.CIAprochef.com/lentils/LentilGnocchi

Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.

Go to Recipe: http://www.CIAprochef.com/lentils/LentilPastaPuttanesca