In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

Ripe mangos and smoky chilies add just the right amount of sweet and heat to this tasty barbecue sandwich. Chef Toni Sakaguchi from The Culinary Institute of America tosses shredded chicken in mango barbecue sauce and tops this tasty sandwich with refreshing and crispy mango cabbage slaw.  Get the recipe and watch the video with closed captions here! 

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.

Sweet and juicy mangos with fresh tuna are the perfect combination in this delicious ceviche. The mango provides a sweet counterbalance to the acidity of the lime juice and richness of the tuna. Pro tip:  choose mangos that are slightly firm to the touch and have smooth skin. Serve the ceviche with tortilla chips and enjoy! Get the recipe and watch videos with closed captions here!

Kikkoman Executive Chef Andrew Hunter shows us an exciting new technique to serve an omelet that will delight your guests. Chef adapted this technique from the Korean street food favorite, for modern American menus. Served on top of perfectly crispy fried rice, with a delicious savory Kikkoman Unagi Sauce, this dish is sure to be a menu showstopper.  Get the recipe and watch the video with captions here!

Elevate an old favorite of beef with broccoli with this updated recipe for Beef and Brocolini with Pepper Sauce. Kikkoman Executive Chef Andrew Hunter pairs sliced tri tip with a beautiful and aromatic pepper sauce featuring multi-colored crushed peppercorns and Kikkoman Oyster Sauce. Get the recipe and watch the video with captions here!

Lumpia are delicious fried spring rolls from the Philippines, often enjoyed as a shared appetizer or snack. Kikkoman Executive Chef Andrew Hunter shows us how to make perfectly crispy and flavor-packed pork lumpia served with a Lemon Soy Dipping Sauce featuring Kikkoman Citrus Seasoned Ponzu. Get the recipe and watch the video with closed captions here!

This beautiful, healthy and delicious beet poke plate is a vegetarian twist on traditional poke. Here, Kikkoman Executive Chef Andrew Hunter shingles three types of beets with sliced oranges. The plate is topped with crispy fried shiitake mushrooms and drizzled with Kikkoman Poke Sauce for a perfectly balanced sweet and savory finish. This Beet Poke Plate makes for a fun and colorful shared appetizer or entrée. Get the recipe and watch the video with closed captions here! 

Watch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes using portabellas and king trumpet mushrooms. Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory Kikkoman Katsu Sauce. Get the recipe and watch the video with closed captions!

Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan’s traditional practice of respecting nature in the harmonious production, preparation and eating of food. Get recipes and watch the full video series with closed captions here! Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!

Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflower with delicate coral-like florets.   This dish features tender fioretto, crunchy radishes, and tangy oranges. Get the recipe for Citrus Marinated Fioretto Salad and watch the video with closed captions here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor, that is ideal for grilling. In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil. Get the recipe and watch the video with closed captions here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer. Get the recipe for Zuccuri and Prosciutto Frito Misto and watch the video with closed captions here!  Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature. Get the recipe for Negi and Turnip Galette and watch the video with closed captions here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg. Get the recipe for Negi Confit and see a video with closed captions here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!  

Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan. Get the recipe for Roasted Fioretto and Negi with Shaved Parmesan, and watch a video with closed captioning here! Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top. Get the recipe for Roasted Zuccuri and Kale Salad, and watch a video with closed captions. Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos.  In this recipe, she uses fioretto--a cousin of cauliflower. The coral-like florets of the fioretto have slender stems and a subtle sweetness that takes on spices wonderfully. Chef Toni places a spoonful of spicy roasted fioretto on a hot tortilla, with salsa, avocado, pickled onion, and cilantro. Get the recipe (and watch a version of this video with closed captions) here. Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can’t fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about Aquabounty here.

Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four uniform servings. Find recipes, more information and videos with closed captioning here!

You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets. Find recipes, more information and videos with closed captioning here!

There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to find pin bones by running your fingers or a knife along length of the fish. She also shows us how to remove bones with fish tweezers and tips to avoid tearing the delicate flesh. Find recipes, more information and videos with closed captioning here!

To skin or not to skin: If you’re cooking salmon on the grill or for delicious crispy-skin salmon, you will most likely want to keep the skin on, since this helps to prevent the salmon flesh from sticking and tearing on the grill or in the pan. If you do want to skin your salmon, Chef Barbara Alexander from The Culinary Institute of America is here to help! She provides step-by step tips on safely and efficiently skinning a whole salmon. Find recipes, more information and videos with closed captioning here!.

Chef Barbara Alexander from The Culinary Institute of America demonstrates a how to check a salmon for freshness. Learn how to inspect the fins, skin, eyes, gills, and scales of the salmon to make sure you’re buying a freshly harvested fish. Watch the full series with closed captioning here!

: If you like the delicate flavors of smoked salmon, you’ll love this smoked salmon candy salad with grilled persimmons, arugula and lemon maple vinaigrette. The marinade in this recipe produces a slightly sweet smoked salmon with a candy-like texture that’s similar to jerky… it’s finger-licking delicious! Chef Barbara Alexander from The Culinary Institute of America pairs the salmon candy with grilled permissions, but any seasonal fruit would be delicious, including grilled plums, peaches, pears.  Get the Recipe and watch the full series with closed captioning here!.    

From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success. Get recipes and watch the full video series with closed captions here!

High-quality, extra-virgin olive oil brings amazing new flavor dimensions to cakes, cookies, breads, and more. When swapping out butter for olive oil in a recipe, learn some of minor adjustments that create success. Discover what olive oil can do in the world of baking, pastry and sweets.   Sorbet will never be the same once you discover what an aromatic, extra-virgin olive oil can do for added flavor and texture. A robust or medium green fruitiness olive oil works beautifully in this Passion Fruit and Olive Oil Sorbet served with a Greek olive oil cookie. The bitterness of the oil is dampened by the bonds formed with proteins so the flavor and fruitiness shine through, with minimal bitterness or pungency. Find recipes, more information and videos with closed captioning here!!    

Pesto Trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This Pesto Trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes. Feel free to pair this with your favorite seasonal vegetables. Find recipes, more information and videos with closed captioning here!!  

The Tunisian Market Sandwich is one of the best secrets of the Mediterranean kitchen! Filled with Harissa, carrot salad, tuna confit, potatoes, hard-boiled egg, and Mechouia (a Tunisian charred vegetable dish), the sandwich offers complex, flavor-packed bites. Find recipes, more information and videos with closed captioning here!!

Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn about the world of sauces that the Mediterranean has to offer! Discover the olive oil-based sauces of the European and North African Mediterranean. Find recipes, more information and videos with closed captioning here!.

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. Find recipes, more information and videos with closed captioning here!!

Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sautéing, deep frying, and slow braising with olive oil. Find recipes, more information and videos with closed captioning here!!

This beautiful, hearty and healthy Mediterranean Grain Bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za’atar chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes. Find recipes, more information and videos with closed captioning here!!

There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor. Find recipes, more information and videos with closed captioning here!

The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What’s more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change, and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet. Find recipes, more information and videos with closed captioning here!

In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish.  Get the Recipe and watch the full series with closed captioning here!.  

Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite.  Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe2/

The popularity of Korean cuisine has taken the US by storm in recent years. In this video, Chef Scott Samuel from The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak served with cooling, juicy, and sweet red grapes. Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe3/

Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.    Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe5/ 

Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos! Get Recipes and watch the full series with closed captioning at: Salmon Tacos with Citrus Cabbage Slaw recipe.

AquaBounty Salmon served on a crunchy wonton taco with cucumber ginger slaw is a scrumptious twist on your traditional taco. Healthy and satisfying, these crispy salmon tacos are perfect as appetizers or shared small plates. Chef Barbara Alexander from The Culinary Institute of America tops the piece of salmon with a drizzle of Yuzu Koshu Mayonnaise and garnishes with wasabi tobiko, which are wasabi infused fish eggs for a nice little pop. Get Recipes and watch the full series with closed captioning at:  Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw recipe.     

Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly crispy salmon: making sure the skin side of the salmon is completely dry before cooking! Get Recipes and watch the full series with closed captioning at: Crispy Vietnamese Salmon on Cucumber Herb Salad recipe.  

These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe. Get Recipes and watch the full series with closed captioning at: Indian-Spiced Salmon Cakes with Mango Chutney recipe. 

Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we’re using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I’m topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this delicious and beautiful dish! Get Recipes and watch the full series with closed captioning at: Hawaiian Huli Huli Salmon Bowl recipe. 

A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon. Get the Recipe and watch the full series with closed captioning!: Moroccan Salmon Tagine with Preserved Lemons and Capers recipe.   

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination. Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.   Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula. Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambburger/