The Culinary Institute of America

These fluffy, golden Dutch babies are topped with browned turkey bacon and turkey sausage, as well as apples that have been caramelized in maple syrup. The combination of flavors will conjure childhood breakfast memories, yet the simple prep and impressive presentation set the stage for a decidedly more grown-up breakfast or brunch.
Get the Dutch Baby with Maple-Glazed Apples and Turkey Sausage and Turkey Bacon recipe here!

BBQ Turkey is a lesser-known favorite of BBQ aficionados. Kansas City native, Chef Darryl Bell, of Press Restaurant in St. Helena, CA, shows us his take on BBQ turkey. Before the turkey hits the grill, first he brines the turkey breast, then cooks it sous vide. That way, the turkey is perfectly cooked and remains succulent during the bbq process. He then puts the turkey on the grill, glazing it with bbq sauce every 5 minutes. The bbq turkey is delicious sliced in a sandwich or served as part of a bbq spread with pickles, potato salad, and bread.   
Get the BBQ Turkey recipe here!

While in Malaysia’s Malacca region, we make a stop at a favorite local eatery, Donald and Lily’s, to taste some authentic, home-style Peranakan cooking.  We join Asian food guru K.F. Seetoh and the restaurant’s owner Donald Tan to learn about some special Peranakan dishes.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/
 

At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and Asian food guru KF Seetoh introduce us to the lesser known flavors of the Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to the style of cooking that evolved from the inter-marriage of local Malays and Chinese immigrants in the 15th century. Combining Chinese cooking techniques, such as wok cooking, with Malay ingredients and spices, Peranakan food is noted for its tropical blend of tangy and spicy flavors.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

Gareng Asam is the spicy Balinese translation of classic chicken soup. Here to show us how it’s made is William Wongso and Chef Gusti Nyoman Agus Wiadnyana, at Kamandalu Resort and Spa in Ubud, Bali. The key to this spicy soup is the wangen spice mix.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

On next sate stop, William Wongso takes us to a roadside sate stand in Lombok, specializing in Sate Bulayak. Sate Bulayak is made from beef intestine, liver, and meat, and served with chili sauce, and bulayak, a steamed glutinous rice cake, perfect for soaking up these great flavors.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. William Wongso takes us on a tour of Jakarta’s sate stalls, and introduces us to sate Madura served with a peanut dipping sauce.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/
 

Rice is at the heart of any meal in Indonesia. Here at the Jambi Museum on the island of Sumatra, William Wongso and a local cook show us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating from the Batang Hari Regency of Jambi in Sumatra.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/