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The Culinary Institute of America — Arts
The Culinary Institute of America

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

Latest Episodes:

Ribs 101: All About Pork Ribs Aug 08, 2022

Show notes

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

Singapore Slaw with Smoked Ham, Cilantro, Shredded Cabbage, Black Sesame Seeds, and Mango Aug 07, 2022

Show notes

Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

Spicy Ham Ramen: Pork Broth, Shiitake, Ham, and a Soft-Boiled Egg Aug 06, 2022

Show notes

The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

Chicken Fried Ham with Mashers and Ham Gravy Aug 05, 2022

Show notes

What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

Breakfast Flatbread with Diced Ham, Eggs, Cheddar and Roasted Potatoes Aug 04, 2022

Show notes

Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares this flatbread at The Culinary Institute of America, as a fun shared breakfast or brunch entrée.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

Egg Salad with Smoked Ham and Stone Ground Mustard Vinaigrette Aug 03, 2022

Show notes

Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side.

Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham

Pizza Mastery at Pizzeria Sorbillo Aug 02, 2022

Show notes

We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

Neapolitan-Style Pizza Perfection at La Notizia Aug 01, 2022

Show notes

From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

Pizza Fritta in Naples’ Famous La Masardona Jul 31, 2022

Show notes

Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

The Best Flour in the World for Making Pizza Jul 30, 2022

Show notes

As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside Caputo’s modern laboratory. Here flour experts try to please pizza professionals, some of the most demanding flour customers in the world.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

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