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

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Title	Date published
Hot Pot with Vegetables and Beef-Stuffed Tofu	2023-06-26
Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice	2023-06-25
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice	2023-06-24
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles	2023-06-23
Chef Kim Byung-jin Makes White Pear Kimchi	2023-06-22
Korean Pickles with Chef Cho Heesuk	2023-06-21
Kimchi Master Lee Ha Yeon Makes 3 Kimchis	2023-06-20
Tofu Noodles with the Buddhist Nun Jeong Kwan	2023-06-19
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan	2023-06-18
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim	2023-06-17
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul	2023-06-16
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul	2023-06-15
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul	2023-06-14
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul	2023-06-13
Welcome to the Asian Plant-Forward Kitchen: Korea	2023-06-12
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce	2023-06-11
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu	2023-06-10
Vegan Enchiladas with Tofu, Black Beans, and Zucchini	2023-06-09
Vegetarian Sloppy “Bos”	2023-06-08
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles	2023-06-07

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