The Culinary Institute of America

Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious source of food a student receives all day. But how do you keep these essential meals exciting while staying nutritionally compliant and on budget? In this presentation, Evelyn Pham, Kikkoman Marketing Specialist, shares actionable insights for K-12...

Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor, moist crumb, and delicately crisp edges. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, California, shows how to make financiers elevated with two seasonal varia...

These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence. Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts....

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond...

Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman of The Girl & The Fig in Sonoma, California, walks us through how to make almond biscotti three delicious ways: fragrant Earl G...

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking." In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data from her presentation, “Emerging Global Cuisines and Gateway Flavors for Gen Z.” Learn how to le...

Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronze Buddha statue, the legendary Great Buddha. Surrounded by the friendly wild deer of Nara Park, CIA students explore this historic site on a personal tour led by a Buddhist monk, gaining unique insight into Japan’s unique history, aesthetics, and rel...

Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering artisanal Japanese knives and learning what makes these handcrafted tools so special, from their precision to their centuries-old craftsmanship. This shopping excursion was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unfo...

Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fusion cuisine. CIA students enjoy a unique hands-on dining experience, wearing nori sheets around their necks and creating sushi hand-rolls from a curated buffet of dishes. Watch as tradition, creativity, and fun come together in this one-of-a-kind culinary adv...

Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration, students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. In this video, watch the students tour the historic brewery and experience a special vinegar tasting, learning firsthand about this essential ingredient in Japanese cuisine. Find...

Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. The class was held at Yanagihara Cooking School in Tokyo, which hosts students from CIA’s Japanese Cuisine Concentration each year. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanese...

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef and owner of Tenko, a tempura restaurant in Tokyo. They gather together for their lesson at Yanagihara Cooking School, a culinary school in Tokyo, that specializes in traditional...

Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He shows us his playful take on penne pasta by serving hollowed out burdock root with tomato sauce, as well as a dish he calls “Rice Meeting” featuring small dishes arranged around a bowl of rice.   Find recipes, watch videos, read articles, and learn mor...

Hajime Yoneda is chef of Hajime, a  Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that celebrate nature, earth, and space, his food is inspired by the natural world and features intricate plating. He shows us the restaurant’s signature "Chikyu" (Earth) dish showcasing 110 vegetables, grains, and seafood representing earth’s life cycles on a plat...

Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryori is a traditional form of Japanese Buddhist cuisine, known for its focus on plant-based ingredients and mindful preparation. Daisuke Nomura is the chef and owner of Shojin Sougo, and he talks about respecting seasonal ingredients and using all part...

As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country’s ingredients, iconic dishes, kitchen tools, and aesthetics. The trip takes them from the vibrant food culture of Osaka, to the historic beauty of Kyoto, and finishes in the bustling streets of Tokyo—the city with more Michelin-starred restaurants than...

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform K...

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the country has its own special version. The relish is intensely pungent and usually enjoyed with vegetables and rice. This dish also showcases the incredible diversity of Thai eggplan...

Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorporates fish, Thai morning glory, pumpkin, and sliced omelet. This type of curry uses broth rather than coconut milk as the base. Bo Songvisava and Dylan Jones, own and operate Bo.lan...

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward cooking in Thai cuisine. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a classic satay sauce. Spicy, sweet, rich, and creamy, Thai peanut sauce can be enjoyed with satay, noodles, or as a dipping sauce for fried tofu skins, like Chef Ian shows us here. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand shows us how he makes nam makua, which means eggplant relish or dip. This northern Thai dish is made by pounding grilled eggplant, shallots, and chilies in a mortar and pestle along with some palm sugar and fish sauce. The relish is served with fried tofu skins, tapioca crackers, and cucumbers for dipping. Thai relishes, known as...

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin, coriander and peanuts differentiate panang curry from red curry. Chef Ian shows the key technique of maximizing the panang curry flavor by cooking the curry paste in the coconut milk until it splits. Watch the full series at: https://www.plantforwar...

Massaman curry is a fusion dish, incorporating influences from Thai, Indian, and Malaysian cuisines. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. Here he prepares Massaman curry with chicken, potatoes and peanuts. Chef Ian explains the importance splitting the coconut milk in order to bring out the flavor of the curry paste. Watch the f...