Episodes

Sunday Sep 24, 2023
American Lamb Merguez Bourek
Sunday Sep 24, 2023
Sunday Sep 24, 2023
Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bold and spicy American lamb merguez sausage. Merguez is a North African sausage that has been enjoyed for centuries and is popular on menus today. Chef Mica serves the American Lamb Merguez Bourek with tahini-yogurt sauce and a garnish of mint, cilantro and harissa. The dish's combination of spicy lamb and flaky pastry makes it a popular appetizer at Pomella. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Merguez Bourek recipe here!

Saturday Sep 23, 2023
American Lamb Roulade Stuffed with Freekah, Cherries and Mint
Saturday Sep 23, 2023
Saturday Sep 23, 2023
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Roulade recipe here!

Saturday Sep 16, 2023
Savory Egg Tartlets: Chawanmushi-Style Dan Tats
Saturday Sep 16, 2023
Saturday Sep 16, 2023
Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche.
Get the Savory Egg Tartlets recipe here!

Friday Sep 15, 2023
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
Friday Sep 15, 2023
Friday Sep 15, 2023
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

Monday Jul 24, 2023
Rice Paper “Chimichangas”
Monday Jul 24, 2023
Monday Jul 24, 2023
Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up!
Get the recipe for Rice Paper “Chimichangas” here!

Sunday Jul 23, 2023
Fat Washed Ponzu & Beurre Blanc Sauce
Sunday Jul 23, 2023
Sunday Jul 23, 2023
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.
Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!

Saturday Jul 22, 2023
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich
Saturday Jul 22, 2023
Saturday Jul 22, 2023
The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item!
Get the PLT sandwich recipe here!

Friday Jul 21, 2023
Portabella Mushroom Rings
Friday Jul 21, 2023
Friday Jul 21, 2023
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have a great meaty texture on the inside.
Get the Portabella Mushroom Rings recipe here!

The Culinary Institute of America's Video Collection
The CIA brings you recipe demonstration videos and documentaries exploring world cuisines. We collaborate with some of the greatest chef talent in the food world, and we’ve won multiple James Beard Awards for our work in food video content. For recipes, and to find all videos with closed captions, visit https://www.ciaprochef.com/