The Culinary Institute of America

Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor, moist crumb, and delicately crisp edges. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, California, shows how to make financiers elevated with two seasonal variations: chai and Anjou pear. These refined yet simple cakes are perfect for dessert, afternoon tea, or an elegant addition to any pastry spread. Find the recipe at: https://www.ciaprochef.com/almonds/financiers

These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence. Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts. The rich, custard-like frangipane adds depth and elegance, while the almond aroma makes these tarts truly irresistible. Find the recipe at: https://www.ciaprochef.com/almonds/briochetart

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite. Find the recipe at: https://www.ciaprochef.com/almonds/chouxaucraquelin

Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman of The Girl & The Fig in Sonoma, California, walks us through how to make almond biscotti three delicious ways: fragrant Earl Grey, sweet-tart White Chocolate Cranberry, and a bold, unexpected Savory Hot Honey version. Whether you’re baking to gift, to entertain, or just to dunk into your morning coffee, these biscotti have a flavor for every occasion. Find the recipe at: https://www.ciaprochef.com/almonds/biscotti

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking." In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data from her presentation, “Emerging Global Cuisines and Gateway Flavors for Gen Z.” Learn how to leverage data to keep dining hall menus competitive and exciting for today's students. Inside the Video: Gen Z Flavor Profiles: What students are searching for right now. Menu Analysis: Data-driven insights into emerging global cuisines. Culinary Demo: Watch Chef Nathaniel Malone and Chef Andrew Hunter transform data into a practical application with a BBQ Pad See Ew recipe demonstration. Resources: Get the BBQ Pad See Ew recipe: https://kikkomanusa.com/foodservice/recipes/bbq-pad-see-ew/ Explore more videos & recipes: https://www.ciaprochef.com/kikkoman/

Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronze Buddha statue, the legendary Great Buddha. Surrounded by the friendly wild deer of Nara Park, CIA students explore this historic site on a personal tour led by a Buddhist monk, gaining unique insight into Japan’s unique history, aesthetics, and religion. This temple excursion was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering artisanal Japanese knives and learning what makes these handcrafted tools so special, from their precision to their centuries-old craftsmanship. This shopping excursion was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Aceto, meaning “vinegar” in Italian, is a restaurant in Kyoto owned by the renowned Iio Jozo vinegar brewery, and serves Italian-Japanese fusion cuisine. CIA students enjoy a unique hands-on dining experience, wearing nori sheets around their necks and creating sushi hand-rolls from a curated buffet of dishes. Watch as tradition, creativity, and fun come together in this one-of-a-kind culinary adventure. This dinner was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Founded in 1893, Iio Jozo is a fifth-generation rice vinegar brewery in Kyoto Prefecture, Japan. As part of the CIA’s Japanese Cuisine Concentration, students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka. In this video, watch the students tour the historic brewery and experience a special vinegar tasting, learning firsthand about this essential ingredient in Japanese cuisine. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Chef Tsuyoshi Hori and his soba chef, of Sarashina Horii Soba Restaurant in Tokyo, show CIA students how to make soba noodles with buckwheat flour. The class was held at Yanagihara Cooking School in Tokyo, which hosts students from CIA’s Japanese Cuisine Concentration each year. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef and owner of Tenko, a tempura restaurant in Tokyo. They gather together for their lesson at Yanagihara Cooking School, a culinary school in Tokyo, that specializes in traditional Japanese cuisine, and hosts students from The Culinary Institute of America in the Japanese Cuisine and Culture Concentration program. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Chef Kenya Sakai, of Kenya Restaurant in Kyoto's Okazaki neighborhood, is known for his unique blend of Japanese, Chinese, and Western cuisines. He shows us his playful take on penne pasta by serving hollowed out burdock root with tomato sauce, as well as a dish he calls “Rice Meeting” featuring small dishes arranged around a bowl of rice.   Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee. Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee