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The Culinary Institute of America
All Episodes
Season
1
Specials
All
Overview
32 Episodes
IMDB
TVDB
Fanart.tv
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Status
Ended
Runtime
42
m
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32
episodes
Air Date
Air Date
Number
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Special 1
Basic Steps of Baking Bread
0%
Special 1
Basic Steps of Baking Bread
no air date
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42
m
Special 2
Laminating Dough
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Special 2
Laminating Dough
no air date
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42
m
Special 3
Brittles and More
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Special 3
Brittles and More
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42
m
Special 4
Chocolate Decoration with Ewald Notter
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Special 4
Chocolate Decoration with Ewald Notter
no air date
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42
m
Special 5
Filled Chocolates
0%
Special 5
Filled Chocolates
no air date
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42
m
Special 6
Hand-Formed Chocolates
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Special 6
Hand-Formed Chocolates
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42
m
Special 7
Meringue, Vanilla Sauce, and Pastry Cream
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Special 7
Meringue, Vanilla Sauce, and Pastry Cream
no air date
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42
m
Special 8
Sugar Decoration Techniques with Ewald Notter
0%
Special 8
Sugar Decoration Techniques with Ewald Notter
no air date
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42
m
Series Premiere
1x01
Lesson 1. Cooking—Ingredients, Technique, and Flavor
0%
Series Premiere
1x01
Lesson 1. Cooking—Ingredients, Technique, and Flavor
no air date
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42
m
1x02
Lesson 2. Your Most Essential Tool—Knives
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1x02
Lesson 2. Your Most Essential Tool—Knives
no air date
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42
m
1x03
Lesson 3. More Essential Tools—From Pots to Shears
0%
1x03
Lesson 3. More Essential Tools—From Pots to Shears
no air date
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42
m
1x04
Lesson 4. Sauté—Dry-Heat Cooking with Fat
0%
1x04
Lesson 4. Sauté—Dry-Heat Cooking with Fat
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42
m
1x05
Lesson 5. Roasting—Dry-Heat Cooking without Fat
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1x05
Lesson 5. Roasting—Dry-Heat Cooking without Fat
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42
m
1x06
Lesson 6. Frying—Dry-Heat Cooking with Fat
0%
1x06
Lesson 6. Frying—Dry-Heat Cooking with Fat
no air date
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42
m
1x07
Lesson 7. From Poach to Steam—Moist-Heat Cooking
0%
1x07
Lesson 7. From Poach to Steam—Moist-Heat Cooking
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42
m
1x08
Lesson 8. Braising and Stewing—Combination Cooking
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1x08
Lesson 8. Braising and Stewing—Combination Cooking
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42
m
1x09
Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat
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1x09
Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat
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42
m
1x10
Lesson 10. Stocks and Broths—The Foundation
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1x10
Lesson 10. Stocks and Broths—The Foundation
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42
m
1x11
Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat
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1x11
Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat
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42
m
1x12
Lesson 12. Herbs and Spices—Flavor on Demand
0%
1x12
Lesson 12. Herbs and Spices—Flavor on Demand
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42
m
1x13
Lesson 13. Sauces—From Beurre Blanc to Béchamel
0%
1x13
Lesson 13. Sauces—From Beurre Blanc to Béchamel
no air date
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42
m
1x14
Lesson 14. Grains and Legumes—Cooking for Great Flavor
0%
1x14
Lesson 14. Grains and Legumes—Cooking for Great Flavor
no air date
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42
m
1x15
Lesson 15. Salads from the Cold Kitchen
0%
1x15
Lesson 15. Salads from the Cold Kitchen
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42
m
1x16
Lesson 16. Eggs—From the Classic to the Contemporary
0%
1x16
Lesson 16. Eggs—From the Classic to the Contemporary
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42
m
1x17
Lesson 17. Soups from around the World
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1x17
Lesson 17. Soups from around the World
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42
m
1x18
Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas
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1x18
Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas
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42
m
1x19
Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops
0%
1x19
Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops
no air date
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42
m
1x20
Lesson 20. Seafood—From Market to Plate
0%
1x20
Lesson 20. Seafood—From Market to Plate
no air date
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42
m
1x21
Lesson 21. Vegetables in Glorious Variety
0%
1x21
Lesson 21. Vegetables in Glorious Variety
no air date
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42
m
1x22
Lesson 22. A Few Great Desserts for Grown-Ups
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1x22
Lesson 22. A Few Great Desserts for Grown-Ups
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42
m
1x23
Lesson 23. Thirst—The New Frontier of Flavor
0%
1x23
Lesson 23. Thirst—The New Frontier of Flavor
no air date
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42
m
1x24
Lesson 24. Crafting a Meal, Engaging the Senses
0%
1x24
Lesson 24. Crafting a Meal, Engaging the Senses
no air date
—
42
m
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