Chef Barbara Alexander from The Culinary Institute of America shows us how to make a Moroccan-spiced Turkey Pita Sandwich. The turkey is seasoned with Moroccan spice blend Ras al Hanout and harissa then grilled. The sliced turkey is stuffed into a pita pocket with a fresh herb and cucumber salad and drizzled with a creamy lemon tahini sauce. This is certainly a delicious upgrade from your average turkey sandwich!

Recipe at: http://www.ciaprochef.com/turkey/recipes/moroccanturkeysandwiches/   

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The Culinary Institute of America presents Conversations at Copia – monthly held events that explore important topics impacting our everyday lives.

In this episode, we examine soil and soil health for our Dirt to Dish Weekend. Watch Alice Waters in conversation with her longtime friend and farmer, Bob Cannard, moderated by Brock Dolman of the Occidental Arts & Ecology Center.

New topics and upcoming Conversations at Copia events to be announced soon: http://www.ciaatcopia.com/

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This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.

Go to recipe: http://www.ciaprochef.com/canola/recipe2/

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As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA.

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One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that's all his own.

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Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food.

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Love and Charcuterie, do you know of a better combination? Jason and Carolina's love story began at The Culinary Institute of America (CIA), where the two met in wine class...a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina's hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love.

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.

Recipe at: http://ciaprochef.com/canola/recipe6/

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Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.

Recipe at: http://ciaprochef.com/canola/recipe17/

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For a closeup look at southern Vietnamese cooking, let’s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) near the city of My Tho (My Toe). Mai and her aunt will prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fire; puffy, fire-roasted rice paper sheets; fluffy steamed rice from the local rice fields, and a rustic dish Mai learned from her aunt. As with much of the best cooking, there’s a secret ingredient.

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Inspired by her love of Caesar salad and salade Nicoise, chef Nancy Silverton created this splashy salad that combines the best of both, with roasted fingerling potatoes and sliced avocados. Layer with tender leaves of romaine hearts, or go upscale with Bibb or Boston lettuce, then garnish with grated hard-boiled eggs and pecorino cheese.

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