The Culinary Institute of America

K-12 Menu Tips: Elevating School Meals with Japanese Street Food Trends

Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious source of food a st

Financiers Recipe | French Almond Cakes

Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold

Fluffy Almond Brioche Tarts with Pear & Almond Frangipane

These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced alm

Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its n

Almond Biscotti 3 Ways: Earl Grey, White Chocolate Cranberry, and Hot Honey

Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customiza

Gen Z Food Trends: Global Flavors in College & University Dining

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or

Touring Todai-ji Temple | CIA Students Meet Japan’s Great Buddha

Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronze Buddha statue, the

Shopping for Japanese Knives | CIA Students Explore Sennichimae Doguyasuji

Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering artisanal Japanese

CIA Students Explore Kyoto’s Aceto | Sushi, Fusion, and Fun

Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fusion cuisine. CIA students enj

Exploring Japanese Vinegar | CIA Students Tour Iio Jozo in Kyoto

Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration, students spent 10 un

Hands-On Soba Making in Tokyo | CIA Japanese Cuisine Program

Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. The class was held at

Tempura in Tokyo | CIA Students Cook with a Tempura Master

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. H

Chef Kenya Sakai’s Playful Take on Modern Japanese Cuisine

Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He shows us his playful t

Chef Hajime Yoneda’s “Chikyu” Dish: 110 Ingredients Celebrating Earth

Hajime Yoneda is chef of Hajime, a  Michelin three-starred restaurant in Osaka. Known for using meticulous techniques to create dishes that celebrate nature, earth, and s

The Art of Shojin Ryori | Chef Daisuke Nomura’s Plant-Based Japanese Cuisine

Nestled in the heart of Tokyo’s vibrant Roppongi neighborhood, Shojin Sougo restaurant serves traditional shojin ryori with a modern flair. Shojin ryori is a traditional

Exploring Japanese Cuisine | 10 Days in Japan with the CIA

As part of The Culinary Institute of America’s Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country’s ingredients, iconic d

The Year of the Sphere

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter, Corporate Chef

Thai Eggplant Relish: Nam Prik Makheau

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, bes

Gaeng Som: Thai Sour Curry with Fish

Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for

Bo Songvisava and Dylan Jones Talk about Plant-Forward Thai Cooking

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce