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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Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and ... more
Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but incl... more
Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bol... more
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.
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The Culinary Institute of America launched 17 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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