The Culinary Institute of America

Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It’s this minimalism that distinguishes Japanese cuisine from other great culinary traditions and it is this quality that makes Japanese cuisine so delectable and difficult to master. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA/Japan/

If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA/Japan/

To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must visit” destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA/Japan/

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html

Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA5/index.html.