Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
Publishes | Daily | Episodes | 500 | Founded | 19 years ago |
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Number of Listeners | Categories | FoodArts |
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certi... more
Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America sh... more
Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at ... more
Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and b... more
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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.
I love watching these everything they make looks so good I have even wanted to try making some of them myself
I love this podcast but am having issues downloading the videos. Can someone help?
Hi I really enjoy these videos but why are they in high definition? 1 GB for a 5 min video is absolutely crazy! Please upload the video in smaller size that are easier for portable devices like the iPhone. Otherwise: great content.
This large collections of videos is informative and fun for cooks of every level.
Key themes from listener reviews, highlighting what works and what could be improved about the show.
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #73 | |
Apple Podcasts | #92 | |
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Apple Podcasts | #130 | |
Apple Podcasts | #174 | |
Apple Podcasts | #198 |
Listeners, social reach, demographics and more for this podcast.
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The content features a rich exploration of culinary techniques and recipes from various international cuisines, providing home cooks with valuable insights and skills. Episodes encompass diverse topics ranging from traditional dishes to modern interpretations, covering a wide array of global influences, especially from Europe and India. Unique elements include the use of local, high-quality ingredients, discussions about cooking methods, and an emphasis on sustainability and the health benefits of certain culinary practices. The engaging presentations ensure that listeners not only learn to cook but also understand the cultural context behind each dish, making it appealing for both novice and experienced cooks alike.
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The Culinary Institute of America launched 19 years ago and published 500 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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Recent guests on The Culinary Institute of America include:
1. Marc Summers
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