CIA Foodies
CIA Foodies
  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More
  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More

Videos

Chef’s Tip: Preparing a Consommé

Chef’s Tip: Fileting Round Fish

Chef’s Tip: Fabricating Cooked Lobster

Chef’s Tip: Fabricating Boneless Meats

Chef’s Tip: Cooking En Pappilote

Chef’s Tip: Dry Caramelization

Chef’s Tip: The Dice Cut

Chef’s Tip: The Diagonal Bias Cut

Chef’s Tip: The Deep Poach Method

Chef’s Tip: The Deep Fry Method

Chef’s Tip: Deep Frying Vegetables

Chef’s Tip: Deep Frying Potatoes

Chef’s Tip: Making Fresh Pasta

Chef’s Tip: Cutting Fish into Steaks

Chef’s Tip: Cutting Bone-In Chops

Chef’s Tip: Opening Clams

Chef’s Tip: Chopping Vegetables

Chef’s Tip: The Chiffonade Cut

Chef’s Tip: Making a Buttercream

Chef’s Tip: Making a Brown Sauce

Chef’s Tip: The Braising Technique

Chef’s Tip: Boning a Leg of Lamb

Chef’s Tip: Making a Bisque

Chef’s Tip: Preparing Artichokes

← Previous1…456

Copyright © 2025 The Culinary Institute of America

instagram instagram facebook pinterest pinterest pinterest
At CIA, a not-for-profit college, more than 90% of our students receive scholarships and other forms of financial aid. Your patronage helps support this important priority, ensuring students can realize their dreams of attending the world’s premier culinary college.
  • CIA
  • Subscribe to our Email Lists
  • Contact Us
  • Terms of Use
  • Privacy Policy
  • Nondiscrimination Statement