Doña Esthela is a beloved fixture of Valle de Guadalupe and chef owner of La Cocina de Doña Esthela. In 2015, FoodieHub named La Cocina de Doña Esthela the "Best Breakfast in the World," bringing this self-taught cook international acclaim. She shows us how she makes her famous borrego, gorditas rellenas, and corn pancakes. Get the Recipe and watch the full series with closed captioning here!: https://youtu.be/uTjPRNauMsM

Phil Gregory, winemaker and owner of Vena Cava, talks about inviting Chef Diego Hernandez to open Corazón de Tierra, and growing grapes in Baja’s Valle de Guadalupe. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/

Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/

We visit the open air, wood-fired kitchen of Deckman’s, and talk to Chef-owner Drew Deckman about connecting with local producers. He shows us how he prepares Grilled Whole Sardines with Cabbage and Smoked Tomatoes. Deckman’s Grilled Quail with Black Beans, Pickled Radish, Purslane, Chorizo and Pumpkin Seed Powder and Pipian Sauce has become the restaurant’s signature dish. Lastly, he shows us   one of his favorite dishes: Striped Bass with Asparagus, Tomatoes, Fried Espazote, Clams, and Birria Sauce. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/

Chef Sheyla Alvarado at TrasLomita talks about creating the quintessential smoky flavors of Baja cuisine. She starts by showing Einav Gefen, corporate executive chef of Unilever Food Solutions how to make Black Aguachile from charred onion, serrano chiles, tortillas, and chiles de arbol pureed with fresh cucumber and lime juice. She serves this intense smoky sauce with raw shrimp, watermelon radish, cucumber, avocado crema, cilantro and garlic blossoms. Next, she prepares Suckling Pig Tacos with Grilled Tomatillo, Pickled Red Onion, and Avocado Crema. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/

While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. Our guide Fernando Acosta, president of the Association of Food Trucks, shows us that delicious and inexpensive street food can be enjoyed throughout the city in a casual and social atmosphere. We make a stop at Mariscos Ruben to taste ceviches and aguachiles that won owner Mirtha Rodríguez Vega “best street food in the world” during the 2016 Street Food Congress in Manila. We visit the taco institution, Taquería Franc, then continue to Telefónica Gastro Park to explore Tijuana’s hipster food truck scene. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/baja/     

The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the ultimate expression of Japanese cuisine. Four masters of the kaiseki tradition display their art in this program. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It’s this minimalism that distinguishes Japanese cuisine from other great culinary traditions and it is this quality that makes Japanese cuisine so delectable and difficult to master. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must visit” destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA/Japan/

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html

Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes and watch the series with closed captioning at: http://www.ciaprochef.com/WCA5

The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html.

Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA5/index.html

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Get Recipes and watch the full series with closed captioning at:  http://www.ciaprochef.com/WCA5/index.html

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character... Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding—anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp and big, meaty red shrimp, mackerel, prized red mullet, familiar fish like grouper and unfamiliar varieties like scabard fish, a great favorite, or... Eels, a great flavor boost for a zuppa di pesce or Sicilian fish stew. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispensa de Monzu in Palermo, is an expert on all these varieties, many of which are sold in the shop—the name of which you could translate as “The Butler’s Pantry.” We asked him to sort through the panoply of Sicilian cheeses and tell us something about the best. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

At the opposite end of the island, on the very slopes of the Etna volcano, the Benanti family is also proving that old vines and new ideas go hand in hand to produce superior wines—so superior that in 2007 Benanti was named winery of the year by the prestigious Italian magazine Gambero Rosso. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, showed Steve Jilleba, executive chef at Unilever Foodsolutions, how it's done and Mary Taylor Simeti, an American writer who has lived in Sicily and written about its food traditions for a good 40 years, helped us to understand it. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Sicily’s culinary history is deeply rooted in salt. The Phoenicians came to Sicily from Tunisia almost 3,000 years ago looking for tuna, and for the salt that they needed to preserve the magnificent fish. They settled close by these salt flats on the western coast of the island between Trapani and Marsala. Salt is harvested from the sea to this day using methods that are just a little modernized from how the ancient Phoenicians did it. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Back in his restaurant, Il Cociniero, in the hotel Katane Palace, Carmelo shows us how to make one of Sicily’s most important dishes: A baroque caponata. . . and caponata is one of the signature dishes of Sicily, made with eggplant, and peppers, and tomatoes, and many other ingredients depending on where in Sicily you find yourself. A baroque caponata has a lot more ingredients and. . . we’ll find out what they are. It’s a dish, Carmelo says, that brings together all the different influences on Sicilian cuisine, Arab, Norman, Spanish, and products that arrived after the discovery of America. No one knows what the word caponata means, but it’s related to pisto from Madrid and ratatouille from France in which there’s also this play between vegetables and agrodolce—sweet-sour. There are many variations, a winter version that uses vegetables from the mountains, a spring version that uses asparagus and peas, there’s a version that includes lamb, and even a version that adds lobster to the dish. This is a noble version, a late summer version, that requires 16 hours of preparation. It’s flavored with fresh mint, a little bit of raw garlic, and a few fried capers. Some people add green olives, and some add a little anchovy. What makes it baroque is the addition of other ingredients, like black eggs or drunken eggs, hardboiled eggs marinated in a mixture of 70% red wine and 30% aged wine vinegar; chocolate; and then I add certain seafoods, like these red shrimp, an anchovy, and a few mussels. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

In Sicilian markets like this one in Catania where we spent time with another top Sicilian chef, Carmelo Chiaramonte from the restaurant Il Cuciniere—the cook-- in Catania Carmelo orders his fruits and vegetables, like his fish, directly from the market, from suppliers who make sure he gets the best – and he knows the qualities of all this materia prima, as it’s called in Italian: This is what Carmelo calls “la stagione misteriosa” the mysterious season of fruits that mature when the weather turns cooler. In September, October, and November in Sicily a whole series of fruits start to mature only when it’s fresher. Apples and pears, but also pomegranates, sorb apples, arbutus berries, jujubes, chestnuts, walnuts—they have a very precise, late season character. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

It’s an extraordinary thing to us visitors, but in Sicily, ordinary people, trattoria cooks, home cooks, diners in simple restaurants, even school children, expect to find the quality and seasonality and variety that high-end restaurants take for granted. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

One of Sicily’s most acclaimed chefs—and the only one with two Michelin stars—is Ciccio Sultano. At his elegant small restaurant Il Duomo in Ragusa he delivers the kind of simple chic food that would not be out of place on a restaurant menu in Milano—or Barcelona for that matter. But it’s always tied to the Sicilian seasons, Sicilian ingredients, Sicilian traditions. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

This is the Mediterranean, in the old language it meant the middle of the world “medi-terranea” – and that’s what it was for the ancients, the very center of the known world. Today it’s a delectable center of the culinary world, and at the center of that center is Sicily, right in the heart of the Mediterranean, the largest island, one of the most beautiful places and one of the most exciting regions – where it’s possible to experience the whole delicious panoply of what Mediterranean cuisine is all about. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/Sicily/

Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. Banh mi, (Bahn Mee) Vietnam’s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence here. Stop at a street cart some afternoon and treat yourself to a traditional banh mi. Made on an airy baguette spread with mayonnaise—that’s the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it’s not banh mi. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but immediately appreciated, pho is pronounced like “fur” with a soft “r.” Once the broth is prepared, it takes only seconds to assemble—and not much longer to eat. Truly, pho is a fast food that even a dietitian can love. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

It is hardly an exaggeration to say that Vietnam runs on rice. The humble grain is the country’s most important crop, and the major source of calories in the diet. Vietnam is the world’s second-largest rice exporter, after Thailand, a huge achievement for such a small country. Vast rice paddies blanket the nation, from the terraced highlands of the north to the fertile river valleys of the Mekong Delta. Rural people still work these verdant fields by hand, sowing, weeding and harvesting the grain according to nature’s schedule, in a cycle that defines their way of life. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

Fresh coconut is one of the mainstays of the market. Young coconut, which hasn’t formed a hairy shell yet, is sweet and juicy, and vendors shave it on the spot for use in salads or for a quick snack. Note the clever knife, with its central slit, used to shave fruits and vegetables. It’s the Vietnamese version of a mandoline, and you can pick one up at the market. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

For a closeup look at southern Vietnamese cooking, let’s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) near the city of My Tho (My Toe). Mai and her aunt will prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fire; puffy, fire-roasted rice paper sheets; fluffy steamed rice from the local rice fields, and a rustic dish Mai learned from her aunt. As with much of the best cooking, there’s a secret ingredient.

The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/wca/vietnam/

Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless mysteries and a culture woven from many threads. Now a bustling, orderly metropolis with one of the busiest ports in Asia, Singapore has long been a magnet for people seeking opportunity. The British added Singapore to their crown in 1819, when a young merchant named Thomas Stamford Raffles saw its potential as a trading post and established a British port there. With its prime position on the tip of the Malay Peninsula, on the main sea route between two oceans, Singapore thrived as a commercial outpost, luring Southern Chinese traders and laborers and, later, Indian immigrants. These new arrivals intermarried with the native Malay people, provoking a slow, natural fusion of cultures, religions, architectural style and cuisines. Today, the glamorous Raffles hotel preserves the memory of the visionary who saw Singapore’s potential, and the city’s famous hawker centers preserve the dishes that have emerged from this unique melting pot. KF Seetoh, the author of a popular guide to Singaporean street food and restaurants, gives us a little background on his country’s culinary culture.

These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out the spices. Get the recipes and watch the video with captions here!

Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and colorful functional fruits. For an added crunch, garnish the bowl with toasted coconut and your favorite crispy toppings, like granola, slivered almonds, or sunflower seeds. Your guests will love to start their day with the bright colors and tropical flavors of this Dragon Fruit Breakfast Bowl. Get the recipe and watch the video with closed captions here!

Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole recipe features ripe mango, which pairs perfectly with pasilla chiles and spices. Chef Sarah Linkenheil from The Culinary Institute of America uses the mango seeds to flavor the mole. Get the recipe and watch the video with closed captions here!

Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder. Get the recipe and watch the video with closed captions here!

This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.   Get the recipe and watch the video with closed captions here!