The Culinary Institute of America

Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Get recipes and watch the full series here!

On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening. Get recipes and watch the full series here!

On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil. Get recipes and watch the full series here!

Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili. Get recipes and watch the full series here!

Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts. Get recipes and watch the full series here!

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days. Get recipes and watch the full series here!

Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili. Get recipes and watch the full series here!

Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi. 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. Get recipes and watch the full series here!

Xochimilco is known for its 100-mile network of canals. A World Heritage Site, these canals are remnants of Mexico’s pre-Hispanic past in what used to be an extensive lake and canal system that connected settlements of the Valley of Mexico. Today, locals and tourists alike enjoy Xochimilco as a peaceful respite from the bustle of Mexico City, riding on colorful boats called trajineras around the canals and system of artificially-made islands called chinampas. The chinampas are now home to a number of farms growing organic produce. Here to guide us through the canals and take us on a farm tour are Ruth Alegria and Ricardo Rodriguez, CEO and General Director of De La Chinampa, an organization promoting organic farming and ecological restoration of Xochimilco. 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. Get recipes and watch the full series here!

Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 and has since become a top dining destination in Mexico City, and landed him a spot on The World’s 50 Best Restaurants list. Chef Vallejo worked at noma, and under Enrique Olvera at Pujol for three years. Chef Vallejo creates unique dishes that show his passion for sourcing local and ancient Mexican ingredients while using modern cooking techniques. Get recipes and watch the full series here!

Chef Daniel Ovadia is the young and ambitious owner of an empire of acclaimed restaurants. Inspired by his travels around Mexico, Chef Ovadia’s cuisine focuses on traditional recipes and native ingredients that he playfully transforms by creative culinary techniques. His menu shows his deeply rooted respect for perfection of traditional recipes and his ability to express his life and roots through food. Get recipes and watch the full series here!

Chef Edgar Nuñez is pushing the boundaries of modern Mexican gastronomy at his restaurant Sud777, which is on the list for Latin America's 50 Best Restaurants. Sourcing much of his produce at Xochimilco, his creative menu celebrates seasonal and indigenous Mexican products. 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. Get recipes and watch the full series here!

Next, we head to Restaurante El Bajío in northern Mexico City. Cármen Ramírez Degollado, known as “Titita,” has owned and operated El Bajío since 1972. With the help of family, including her daughter María Teresa Ramírez Degollado, she has opened 10 more El Bajío restaurants in Mexico City. Get recipes and watch the full series here!

For something sweet, we visit José Ramón Castillo, renowned chocolatier and owner of Qué Bo in Mexico City’s Polanco neighborhood. His chocolates are made using indigenous Mexican ingredients and flavors, with an emphasis on sourcing and strengthening the quality and supply of Mexican chocolate. Get recipes and watch the full series here!

Ruth Alegria and Sergio Remolina discuss the traditional dishes served at Chef Ricardo Muñoz Zurita’s Azul Histórico. We sample Molletes, Enchiladas with Black Oaxaca-style Mole, Memelitas, and Blue Corn Mushroom Quesadillas. Get recipes and watch the full series here!

Birria is hearty Mexican stew originating from the state of Jalisco. Here at Birria "El Paisa" in Mexico City, food guide Francisco de Santiago shows us how to how to tuck into a bowl of “birria de chiva” or goat birria. Get recipes and watch the full series here!

Barbacoa is Mexico’s pit barbecue. Wrapped in maguey leaves and slow roasted underground, barbacoa meats are steam-cooked for hours until they are “fall off the bone” tender. Usually barbacoa calls for lamb or goat or beef, even cow's head, but many regional variations occur throughout the Mexican states. Here, in Mexico City, Ruth Alegria and Francisco de Santiago show us the best way to enjoy barbacoa at Barbacoa “El Calandrio” owned by Teresa Jesus Alvarez. Get recipes and watch the full series here!

Francisco De Santiago, a.k.a. "Paco," and Ruth Alegria take us on a pozole crawl in Mexico City, and tell us about this traditional Mexican soup, with hominy, meat and garnishes of Mexican oregano, chiles, white onion, radishes, avocado, and lime. Our first stop is at Casa Tixla, a pozolería specializing in Pozole Guerrero. Here Ruth and Paco have green pozole, made with green pumpkin seeds, epazote, and chile serrano. Next, at Poctzin, they sample Jalisco-style red pozole made with chile guajillo and shredded chicken. Get recipes and watch the full series here!

Mexico City native, Sergio Remolina, Chef Instructor and Director of the Latin Studies program at The Culinary Institute of America, takes us on a tour of his favorite tacos stalls in Mexico City’s Tizapan neighborhood. His favorites are Taquería Pedro for tacos al pastor and Taquería Los Arbolitos for sweet bread tacos such as tacos de cabeza, de suadero, de tripa and de cesos. Get recipes and watch the full series here!

Street food in Mexico City is ubiquitous, and some of the best in the world. The endless array of antojitos or “little cravings” that are sold in street stalls and markets can be daunting. Culinary guide, Francisco De Santiago, a.k.a. "Paco," leads us on a late night taco tour of Mexico City. As he explains, tacos are more than a food, but a way of life. Taquerías are a traditional gathering place for friends and families as well as an important part of nightlife in Mexico City. Stopping at El Tizoncito and Taco "El Greco" we'll sample some of the city's favorite styles of tacos. Get recipes and watch the full series here!

Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City’s Coyoacán neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas, and much more. Get recipes and watch the full series here!

Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole. Get recipes and watch the full series here!

One of the world’s largest cities, Mexico City seems to run on adrenaline. From its rich history as a pre-Colombian metropolis, to its Spanish colonial grandeur, to its now bustling contemporary edge, Mexico’s nearly 500-year-old capital is a synthesis of the old and the new. Mexico City abounds with enticing food, and its ancient and treasured culinary traditions can be enjoyed on almost every street. From the sizzling taquería stall, to a smoky barbacoa restaurant, to a steaming bowl of birria, to a world class fine dining experience, Mexico City’s world of food takes us places beyond imagining. Join us on this appetizing tour of Mexico City, as we discover its culinary traditions that are captivating diners around the world. Get recipes and watch the full series here!

Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, which is a fragrant, bright red oil from the fruit of the African Oil Palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. It’s about time American diners got to know this great dish. You will love the tropical flavors of this delicious stew! Get the Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains recipe here!

Bunny Chow is a delicious, popular dish from South Africa that’s a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black beans. Get the Bunny Chow recipe here!

This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day! Get the White Bean Soup with Swiss Chard, Butternut Squash and Farro recipe!

In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy! Get the White Bean Hummus recipe here!

This hearty breakfast casserole combines protein-rich black beans and eggs with flavorful cheddar cheese, sundried tomatoes, and fresh basil. This breakfast casserole is a great way to start your day! Get the Bean and Cheese Breakfast Casserole recipe here!

Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh Get recipes and watch the full series here!

KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions. Get recipes and watch the full series here!

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes. Get recipes and watch the full series here!

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make Taiwanese Stir Fried Water Lily. Water lily grows in fresh water and can grow several meters long. She heats oil in a wok and adds garlic, and the water lily, which has been sliced into 2-inch pieces. When the water lily turns bright green it is seasoned with salt and served. Get recipes and watch the full series here!

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make a classic Taiwanese dish: Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce. She heats oil in a wok and stir fries sliced shiitake, sliced white onion, shredded pork, carrots, shredded cabbage, rice wine and black bean soy sauce, and alkaline noodles. Get recipes and watch the full series here!

Ivy Chen of Ivy’s Kitchen, has been teaching Taiwanese cooking at the Community Services Center in Taipei for more than fifteen years. She also writes articles about food for several magazines. Here she shows Steve Jilleba how to make a classic Taiwanese dish: Black Chicken Soup with Bamboo Shoots and Mushrooms. She uses special Taiwanese chicken with black meat, which she simmers for about 25 minutes with morels, shiitake, ginger, fresh bamboo, and rice wine. Get recipes and watch the full series here!

At Chef André Chiang’s RAW, next generation chefs re-interpret classic Taiwanese flavors. We talk with chefs and restaurant partners Alain Huang and Zor Tan about elevating Taiwan’s seasonal produce through their innovative creations. The 60-seat restaurant serves a vibrant “bistronomy” cuisine, a new wave of cooking style born in Paris, offering experimental haute cuisine at a reasonable price. They demonstrate for us how to make their dish “All About Duck”: Duck liver, duck heart, duck breast, Taiwanese red quinoa, and barley served with duck liver soup. Their dish “Taco Tako T.A.C.O.S.” is an octopus “taco” with a mini spring onion pancake, quail egg, cabbage and avocado. The next dish is called “Onion Onion Onion” made with zucchini puree topped with smoked fish, fermented black beans, pearl onions cooked in apple juice, uni, spring onion oil, and chives. For dessert, they show us how they make Mango Tartar with a Meringue Snow Ball and Milk Snow. Get recipes and watch the full series here!

Mume Restaurant in Taipei serves produce-driven modern western cuisine, and was founded by Hong Kong born Chef Richie Lin, Australian Chef Kai Ward and Asian American Chef Long Xiong. Together this chef trio brings to Taipei their experiences from Noma in Denmark, Per Se in New York and Quay in Sydney. They show us Taiwanese specialties Crispy Amadai with Red Pepper Sauce and Taiwanese Beef Tartar and more. Get recipes and watch the full series here!

Founded in 1977 by Lee Xiu Ying, Shin Yeh Restaurant serves classic Taiwanese banquet style cuisine. Chef Lee Xiu Ying started her restaurant wanting to serve traditional comfort food to families. Joan and K.F. Seetoh take us to the restaurant’s kitchen and show us their Three Cup Chicken, Stir Fried Taro Leaves, and Steamed Buns Filled with Pork Belly, Chili, and Salted Vegetables. Get recipes and watch the full series here!

Chef Ben Liao talks to KF Seetoh and Steve Jilleba about his restaurant My Zhao, where he serves dishes inspired by the comfort foods his mom used to make for him. His famous braised pork rice is served with pungent pickled daikon. He also shows us Taiwan’s original General Tsao’s Chicken, Chicken Kidneys in Broth, Braised Pork with Bamboo Shoots and Bok Choy, and Preserved Eggs with Chives. Get recipes and watch the full series here!

Fu Hang Dou Jiang Restaurant is an enormously popular breakfast spot in Taipei. Here to tell us about their famous Taiwanese breakfast offerings are Joan and K.F. Seetoh. The thick shaobing, a sesame flatbread, is their most famous dish. The shaobing youtiao is a classic breakfast sandwich filled with fried dough. They also serve freshly made hot or cold soy milk, savory soy milk stew, scrambled egg and green onion crepes called dan bing, and flaky pastries filled with shredded radish or caramel. 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. Get recipes and watch the full series here!

KF Seetoh and Cathy Chao from Fim Media take us to Gang Yuan, a restaurant in Taiwan’s Kaohsiung City that has been serving Beef Noodle Soup daily for the last 65 years. They show us how to enjoy the noodles topped with green onions, garlic and chili. Get recipes and watch the full series here!

From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food guru K.F. Seetoh, the Founder and organizer of the International Street Food Congress, and Joan, Taiwanese food expert and blogger for Hungry Girl in Taipei. Get recipes and watch the full series here!

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. Get the Black Bean and Roasted Red Pepper Frittata recipe here!

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Get the Roasted Cauliflower Steak with Grapes recipe here!

Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe! Get the Vietnamese Bun Cha recipe here!

A tagine is a North African stew that’s traditionally prepared in a conical earthenware vessel of the same name. This easy-to-make version can be made in a large pot. The combination of sweet apricots and peppers, savory turkey meatballs, and warm spices make it a hearty, comforting option on a cold day. Serve with steamed couscous garnished with herbs. Get the Turkey Meatball & Apricot Tagine recipe here!

Barbagiuan is a specialty flaky fritter of the Mediterranean. Chef Darryl Bell of Press Restaurant in St. Helena, CA, shows us how to make this barbagiuan stuffed with turkey bulgogi. Chef Darryl infuses turkey breast in a flavor-packed Korean marinade with soy sauce, ginger, garlic and more. The turkey is then seared and stuffed inside the barbagiuan pastry before getting fried. These make for a fantastic, shared appetizer, served with an Asian dipping sauce. Get the Turkey Bulgogi Barbagiuan recipe here!