The Culinary Institute of America

Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole. Get recipes and watch the full series here !  

One of the world’s largest cities, Mexico City seems to run on adrenaline. From its rich history as a pre-Colombian metropolis, to its Spanish colonial grandeur, to its now bustling contemporary edge, Mexico’s nearly 500-year-old capital is a synthesis of the old and the new. Mexico City abounds with enticing food, and its ancient and treasured culinary traditions can be enjoyed on almost every st...

Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, which is a fragrant, bright red oil from the fruit of the African Oil Palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. It’s about time American diners got to know this great dish. You will love the tropica...

Bunny Chow is a delicious, popular dish from South Africa that’s a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black beans. Get the Bunny Chow recipe here!  

This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day! Get the Whi...

In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy! Get the White Bean Hummus recipe here !

This hearty breakfast casserole combines protein-rich black beans and eggs with flavorful cheddar cheese, sundried tomatoes, and fresh basil. This breakfast casserole is a great way to start your day! Get the Bean and Cheese Breakfast Casserole recipe here !     

Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh Get reci...

KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions. Get recipes and watch the full series here !  

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes. Get recipes and watch the full series here !  

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make Taiwanese Stir Fried Water Lily. Water lily grows in fresh water and can grow several meters long. She heats oil in a wok and adds garlic, and the water lily, which has been sliced into 2-inch pieces. When the water lily turns bright green it is seasoned with salt and served. Get recipes and watch the full series here !  

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make a classic Taiwanese dish: Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce. She heats oil in a wok and stir fries sliced shiitake, sliced white onion, shredded pork, carrots, shredded cabbage, rice wine and black bean soy sauce, and alkaline noodles. Get recipes and watch the full series here !  

Ivy Chen of Ivy’s Kitchen, has been teaching Taiwanese cooking at the Community Services Center in Taipei for more than fifteen years. She also writes articles about food for several magazines. Here she shows Steve Jilleba how to make a classic Taiwanese dish: Black Chicken Soup with Bamboo Shoots and Mushrooms. She uses special Taiwanese chicken with black meat, which she simmers for about 25 min...

At Chef André Chiang’s RAW, next generation chefs re-interpret classic Taiwanese flavors. We talk with chefs and restaurant partners Alain Huang and Zor Tan about elevating Taiwan’s seasonal produce through their innovative creations. The 60-seat restaurant serves a vibrant “bistronomy” cuisine, a new wave of cooking style born in Paris, offering experimental haute cuisine at a reasonable price. T...

Mume Restaurant in Taipei serves produce-driven modern western cuisine, and was founded by Hong Kong born Chef Richie Lin, Australian Chef Kai Ward and Asian American Chef Long Xiong. Together this chef trio brings to Taipei their experiences from Noma in Denmark, Per Se in New York and Quay in Sydney. They show us Taiwanese specialties Crispy Amadai with Red Pepper Sauce and Taiwanese Beef Tartar...

Founded in 1977 by Lee Xiu Ying, Shin Yeh Restaurant serves classic Taiwanese banquet style cuisine. Chef Lee Xiu Ying started her restaurant wanting to serve traditional comfort food to families. Joan and K.F. Seetoh take us to the restaurant’s kitchen and show us their Three Cup Chicken, Stir Fried Taro Leaves, and Steamed Buns Filled with Pork Belly, Chili, and Salted Vegetables. Get recipes an...

Chef Ben Liao talks to KF Seetoh and Steve Jilleba about his restaurant My Zhao, where he serves dishes inspired by the comfort foods his mom used to make for him. His famous braised pork rice is served with pungent pickled daikon. He also shows us Taiwan’s original General Tsao’s Chicken, Chicken Kidneys in Broth, Braised Pork with Bamboo Shoots and Bok Choy, and Preserved Eggs with Chives. Get r...

Fu Hang Dou Jiang Restaurant is an enormously popular breakfast spot in Taipei. Here to tell us about their famous Taiwanese breakfast offerings are Joan and K.F. Seetoh. The thick shaobing, a sesame flatbread, is their most famous dish. The shaobing youtiao is a classic breakfast sandwich filled with fried dough. They also serve freshly made hot or cold soy milk, savory soy milk stew, scrambled e...

Chef Luc Wen at Taipei Marriott Hotel shows Chef Steve Jilleba how he makes their Taiwanese Beef Noodle Soup. The rich broth is made over 3 days and served with hand-pulled noodles and caramelized short ribs. The tomato that tops the soup is roasted with beef fat and chili. Get recipes and watch the full series here !  

KF Seetoh and Cathy Chao from Fim Media take us to Gang Yuan, a restaurant in Taiwan’s Kaohsiung City that has been serving Beef Noodle Soup daily for the last 65 years. They show us how to enjoy the noodles topped with green onions, garlic and chili. Get recipes and watch the full series here !  

From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region tha...

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.     Get the Black Bean and Roasted Red Pepper Frittata reci...

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Get the Roasted Cauliflower Steak with Grapes recipe here !

Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe! Get...

A tagine is a North African stew that’s traditionally prepared in a conical earthenware vessel of the same name. This easy-to-make version can be made in a large pot. The combination of sweet apricots and peppers, savory turkey meatballs, and warm spices make it a hearty, comforting option on a cold day. Serve with steamed couscous garnished with herbs. Get the Turkey Meatball & Apricot Tagine rec...