The Culinary Institute of America Videos from The Culinary Institute of America
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Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
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Mango Nutrition
Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support a strong immune system and gut health.
Find mango recipes and more here! -
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Purchasing and Receiving Mangos
From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.
Find mango recipes and more here! -
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Mango Origins
Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.
Find mango recipes and more here! -
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Silken Tofu Bowl with Roasted Mushrooms and Winter Greens
This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce.
Get the Silken Tofu Bowl recipe here! -
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Black Bean Tlayuda
A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.
Get the Black Bean Tlayuda recipe here! -
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Kimchi Bowl
This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.
Get the Kimchi Bowl recipe here!
Customer Reviews
Very Nice
I swear to god his pronunciation makes me want to kill myself. Although it is funny to a certain extent, it becomes hard to listen to these episodes. I am Vietnamese, and it pains me every time he says “fuh” in place of the proper phở. Other than that, these videos are immaculate.
Love the vodeos
I love watching these everything they make looks so good I have even wanted to try making some of them myself
Informative and fun!
This large collections of videos is informative and fun for cooks of every level.