Family Funday: Ramen at Home

What started off as an inexpensive and convenient meal option has evolved and taken over the food world! In this class, learn what makes a ramen noodle so unique and the technique to a perfectly smooth, balanced broth comparable to the very best from Japan.

Fermented Foods at the Farmers’ Market

Sauerkraut, pickles, and kimchi are just some of the fermented foods you can add to your pantry. Our CIA chef chatted with a fermented foods-maker at his local farmers’ market to learn more about building flavor in otherwise basic ingredients.

Fresh Produce at the Farmers’ Market

Shopping with the season means the freshest and most flavorful ingredients, from peppers to squash. Watch our CIA chef sample his favorites, including some very spicy chiles, at his local farmers’ market.

How to Serve Leftover Ratatouille

Ratatouille is one of our favorite ways to use fresh summer vegetables, and it’s just as good (maybe even better!) the next day. In this video, our CIA chef shows you a few easy ways to transform your ratatouille into brand new dishes.

Local Honey at the Farmers’ Market

Local honey showcases the flavors of the community where it is created. In this video, our CIA chef meets his local honey producer (no, not a bee!) at the farmers’ market.

Pairing Basics: Basic Flavor Interactions

Do you ever wonder just how to make that Chardonnay taste fruitier, Merlot taste less bitter, or that roast chicken really sing? This class is the perfect place to begin. Starting with an unseasoned “blank canvas,” you’ll learn how 12 different food components, including examples of salt, spice, sweet, acid, […]