Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up! Get the recipe for Rice Paper “Chimichangas” here!

Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up! <a href="https://www.ciaprochef.com/kikkoman/ricepaperchimichangas/" rel="nofollow" target="_blank">Get the recipe for Rice Paper “Chimichangas” here!</a>

Rice Paper “Chimichangas”

Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut. Go to the Fat Washed Ponzu &amp; Beurre Blanc Sauce recipe here! 

Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut. <a href="https://www.ciaprochef.com/kikkoman/fatwashedponzu/" rel="nofollow" target="_blank">Go to the Fat Washed Ponzu &amp; Beurre Blanc Sauce recipe here! </a>

Fat Washed Ponzu & Beurre Blanc Sauce

The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item! Get the PLT sandwich recipe here!

The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item! <a href="https://www.ciaprochef.com/kikkoman/pltsandwich/" rel="nofollow" target="_blank">Get the PLT sandwich recipe here!</a>

PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich

Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad.  The mushroom rings are crispy on the outside and have a great meaty texture on the inside. Get the Portabella Mushroom Rings recipe here!

Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad.  The mushroom rings are crispy on the outside and have a great meaty texture on the inside. <a href="https://www.ciaprochef.com/kikkoman/mushroomrings/" rel="nofollow" target="_blank">Get the Portabella Mushroom Rings recipe here!</a>

Portabella Mushroom Rings

This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Grilled Mahi Mahi recipe here! 

This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the <a href="https://www.ciaprochef.com/newmexico/mahimahi/" rel="nofollow" target="_blank">Grilled Mahi Mahi recipe here</a>!

Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis

A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Smorrebrod recipe here!  

A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the <a href="%20https%3A/www.ciaprochef.com/newmexico/smorrebrod/" rel="nofollow" target="_blank">Smorrebrod recipe here</a>!

Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the New Mexico Pizza recipe here!    

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the <a href="https://www.ciaprochef.com/newmexico/pizza/" rel="nofollow" target="_blank">New Mexico Pizza recipe here</a>!

New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans

This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the New Mexico Chile, Corn and Cheddar Pudding recipe here!

This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the <a href="https://www.ciaprochef.com/newmexico/chileandcornpudding/" rel="nofollow" target="_blank">New Mexico Chile, Corn and Cheddar Pudding recipe here</a>!

New Mexico Chile, Corn and Cheddar Pudding

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Green Shakshuka recipe here!

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. <a href="%20https%3A/www.ciaprochef.com/newmexico/shakshuka/" rel="nofollow" target="_blank">Get the Green Shakshuka recipe here</a>!

Green Shakshuka with New Mexico Chiles

This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the Moroccan Green Vegetable Tagine recipe here!

This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the <a href="" rel="nofollow" target="_blank">Moroccan Green Vegetable Tagine recipe here</a>!

Moroccan Green Vegetable Tagine

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

This large collections of videos is informative and fun for cooks of every level.

Informative and fun!

Probably the best cooking podcast there is.-ira

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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 <a href="http://www.ciaprochef.com" rel="nofollow" target="_blank">www.ciaprochef.com</a>

The Culinary Institute of America

Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Get recipes and watch the full series here!

Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. <a href="https://www.ciaprochef.com/wca/korea/" rel="nofollow" target="_blank">Get recipes and watch the full series here</a>!

An Introduction to Korean Cuisine

Kenny Chan

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/

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: <a href="http://www.ciaprochef.com/WCA/" rel="nofollow" target="_blank">http://www.ciaprochef.com/WCA/</a>

Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh

Enrique Olvera

A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera’s culinary philosophy has been defined by his deep exploration of Mexico’s universe of ingredients, and gastronomic techniques and traditions.  Get recipes and watch the full series here!

A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera’s culinary philosophy has been defined by his deep exploration of Mexico’s universe of ingredients, and gastronomic techniques and traditions. <a href="https://www.ciaprochef.com/WCA/MexicoCity/" rel="nofollow" target="_blank">Get recipes and watch the full series here</a>!

Restaurant Pujol with Enrique Olvera

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!

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. <a href="https://www.ciaprochef.com/WCA/taiwan/" rel="nofollow" target="_blank">Get recipes and watch the full series here</a>!

Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel

Chef Jorge Vallejo

Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil.  Get recipes and watch the full series here!

Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil. <a href="https://www.ciaprochef.com/WCA/MexicoCity/" rel="nofollow" target="_blank">Get recipes and watch the full series here</a>!

Cooking at Quintonil with Chef Jorge Vallejo 

Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich. Get the recipe and watch the video with closed captioning here!

Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich. <a href="https://www.ciaprochef.com/watermelon/ChickenKebabs" rel="nofollow" target="_blank">Get the recipe and watch the video with closed captioning here</a>!

Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls. Get the recipe and watch the full series with closed captioning here!

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls. <a href="https://www.ciaprochef.com/watermelon/watermelonbobatea/" rel="nofollow" target="_blank">Get the recipe and watch the full series with closed captioning here</a>!

Vietnamese Watermelon ”Boba” Tea

Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria. Get recipes and watch the full series here.

Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria. <a href="https://www.ciaprochef.com/wca/baja/" rel="nofollow" target="_blank">Get recipes and watch the full series here</a>.

Corazón de Torta Food Truck in San Diego

Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses. Get the recipe and watch the full series with closed captioning here!

Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses. <a href="https://www.ciaprochef.com/watermelon/WatermelonMolasses" rel="nofollow" target="_blank">Get the recipe and watch the full series with closed captioning here</a>!

How to Make Watermelon Molasses

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