The Culinary Institute of America

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz. 
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender. 
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/pomegranateribs/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.  
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham