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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

Learn With Us !

Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Pan-Seared Salmon

Pan-searing salmon sounds straightforward. But the normal technique—season a few skinless fillets, then cook it in some oil in a hot pan until nicely brown and still pink on the inside—leaves you with unevenly-cooked fish with a tough exterior. We wanted a technique that took advantage of the intense heat of the skillet to produce a golden-brown, ultracrisp crust on salmon fillets while keeping their interiors moist. This class also includes links to our Mango-Mint Salsa and Cilantro-Mint Chutney, both of which are prefect accompaniments to salmon.

Cooking Couese

Authentic Baguettes

For a homemade baguette recipe that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthand what it takes. The problem with most baguette recipes, we discovered, is that all the small details that matter are glossed over. That includes the wheaty flavor, which is prevalent in French baguettes but usually missing from American bakeries' versions, and getting that crispy, crackly crust that is the mark of a good baguette. The secret? Knowing how to shape the baguette and using a long, slow rise in the refrigerator, which delivers the complex flavor of fermentation while making the recipe easy and flexible.

Cooking Couese

Grilled Chicken Souvlaki

In modern Greece, souvlaki is usually made with pork, but at Greek restaurants here in the United States, boneless, skinless chicken breast is common. Souvlaki may be served with rice and cooked vegetables or a salad, or on a lightly grilled pita, slathered with a yogurt-based tzatziki sauce, wrapped snugly, and eaten out of hand. This is our favorite way to eat souvlaki: The creamy sauce, freshened with herbs and cucumber, complements the char of the chicken, and the soft pita pulls it all together.

Cooking Couese

Classic Pasta Bolognese

Bolognese sauce, called ragù in Italian, is a meat sauce that hails from the city of Bologna in the Emilia-Romagna region of northern Italy. Although in America it is frequently a tomato-based meat sauce, traditionally it is a richly complex, silky-textured, and wonderfully elegant sauce paired with wide, flat pasta strands such as fettuccine. It is also used in the classic lasagna alla Bolognese. Although the cooking time for Bolognese sauce is long, the hands-on prep time is very brief. Technique and time are important to success here, so don’t be tempted to take shortcuts to speed up the process. We’ll teach you every step to the best bolognese recipe, plus how to avoid common mistakes when it comes to this Italian dish. Buon appetito!

Our Newest Recipes

Eat Healthy Be Happy

Soups & Salads

Watermelon Cucumber Salad

Peak-season produce joins forces with nutty aged goat cheese and crunchy sunflower kernels in this colorful summer salad.

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Quick and Easy Recipes

Quick and Easy Baked Ziti

"This is a quick dish I like to make when I need to get dinner on the table in a hurry. If you like a zestier ziti, use a hot Italian sausage. Note: cooking/prep time does not include time for cooking pasta."

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Fish & Seafood

VietCajun Fried Catfish Poboy

This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines.

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Breakfast and Brunch Recipes

Gourmet Huevos Rancheros

"Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA."

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