This experience is optimized for Internet Explorer version 9 and above.

Please upgrade your browser

Priority Code

Cancel
CIA banner
CIA logo

Partners in Learning

The Culinary Institute of America and The Great Courses joined forces to bring you exciting culinary adventures. Learn the secrets to making delicious meals in these five spectacular new cooking courses.

CIA devices
 

Explore the Courses

From main dishes to cocktails to desserts, The Everyday Gourmet: Cooking with Vegetables reveals how you can prepare fresher, more vibrant food at home every night of the week. Across 24 step-by-step lessons, Chef Bill Briwa—an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America—provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.

Learn More

The Everyday Gourmet: How to Master Outdoor Cooking

Various Professors - The Culinary Institute of America

Nothing beats firing up the grill for a great meal—yet most of us don't take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to barbecue chicken, grills can enhance salads, side dishes, desserts, and more. Boost your culinary repertoire and learn recipes from around the world that will liven up your summer meal.

Learn More

Across 16 informative, inspirational lessons, The Everyday Gourmet: The Joy of Mediterranean Cooking reveals how you can revitalize your culinary repertoire and take full advantage of the benefits of a Mediterranean diet by creating iconic regional dishes right in your own kitchen. Presented by Bill Briwa, a renowned chef-instructor at the prestigious Culinary Institute of America, this course is filled with detailed demonstrations of the techniques, ingredients, and signature dishes that make Mediterranean cuisine so delectable to the palate and beneficial for your well-being. As you embark on this culinary journey through Morocco, Spain, Italy, southern France, Greece, Turkey, and Tunisia, you’ll discover a wealth of revelatory recipes to return to and a newfound knowledge of how to use Mediterranean flavors and methods in your everyday cooking.

Learn More

In 24 highly visual and instructional lessons, Chef-Instructor Bill Briwa will teach you all the foundational culinary skills necessary to turn out impressive meals. Learn how to cook and evaluate dishes, from starters and main courses to desserts and vegetarian meals. Learn to employ the same techniques, tricks, and secrets used by professional chefs to elevate any dish you make from good to great.

Learn More

Get a quick, easy, and comprehensive guide to the fundamentals of baking like a professional. Join an award-winning pastry chef as he demonstrates tried-and-true methods for baking everything from simple cookies and cakes to custards, cream puffs, and chocolate mousse. These helpful lessons teach the novice and master baker, alike, expert guidelines and practical tips straight from one of the world’s most respected culinary schools.

Learn More

Chef-Instructor Briwa unlocks the secrets to incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these practical and engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. These lessons are rich with knowledge and insight and are sure to take your cooking to the next delicious level.

Learn More

Get off the fast-food treadmill and learn the secret to making quick, healthy meals that will delight your family and friends. In these innovative and practical lessons Chef-Instructor Bill Briwa will teach you time-saving tips, quick recipes, and how to use simple, at-hand ingredients to make tasty and rewarding dishes—from appetizers to main courses to desserts—even if you’re strapped for time.

Learn More

The Everyday Gourmet: Making Healthy Food Taste Great

Various Professors - The Culinary Institute of America

“Healthy” food doesn’t have to taste bland and boring. Instead, learn how to use healthy ingredients and seasonings to enliven your diet and infuse your cooking with delicious pleasure. Team-taught by a nutrition instructor and a chef-instructor, these highly interactive lessons will give you the nutrition science and the necessary culinary techniques you need to make it easy to enjoy a healthful diet.

Learn More

Special Set: The Everyday Gourmet: All Courses

Various Professors - The Culinary Institute of America

Your family and friends with your ability to turn out delicious, eye-catching, and healthy meals with this group of courses in The Everyday Gourmet series by instructors at the prestigious Culinary Institute of America. Chef Bill Briwa teaches you the foundational skills needed to cook everything from starters to desserts in Rediscovering the Lost Art of Cooking, and Pastry Chef Stephen L. Durfee demonstrates the step-by-step methods and techniques of making delectable desserts in Baking Pastries and Desserts. In Making Healthy Food Taste Great, CIA nutrition instructor Connie Guttersen explains the nutrition science behind foods and a balanced diet, while Chef Briwa demonstrates healthy cooking techniques and specific dishes that are not only good for you but great tasting. Then, Chef Briwa shows you the time-saving techniques professional chefs use to turn out delicious food quickly in Making Great Meals in Less Time. In Essential Secrets of Spices in Cooking, he shows you how a variety of spices from around the world can make your meals exciting and memorable. In The Joy of Mediterranean Cooking Chef Briwa reveals how you can revitalize your culinary repertoire and take full advantage of the benefits of a Mediterranean diet by creating iconic regional dishes right in your own kitchen. And finally our latest course, How to Master Outdoor Cooking, Chef Briwa and Chef Clark introduce you to the art and science of grilling. You’ll learn the basics of how grilling works, from the physics of heat transfer to the chemistry that gives things that deliciously seared taste. But the heart of these lessons is teaching you how to apply proven techniques to perfect your cooking on a delicious variety of foods.

Learn More

What People Are Saying

  • Once I started developing skills, I felt confident cooking. I highly recommend this course! Two forks up! — CheckMarks, Cary, North Carolina
  • This course has taken my cooking to new levels of deliciousness —Stephen Croston, Shoreline, Washington
  • Watching these lessons immediately upped my game. Chef Briwa is an accomplished teacher and the lessons are visually beautiful. —Anonymous, St. Petersburg, Florida

Professors

  • The Culinary Institute of America

    Patrick Clark has been a chef-instructor at the Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro’s restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine.

    Chef Clark served as executive chef for the California Café restaurant group in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California; both positions allowed him to bring his culinary passion for seasonal, local, and organic foods to the table. Chef Clark also has extensive experience in opening private clubs and luxury hotels. As a member of the 1992 Chaîne des Rôtisseurs Culinary Team USA, Chef Clark was the only apprentice to compete on a team that received 26 medals in the International Culinary Olympics in Frankfurt, Germany.

    As a Chef-Instructor at the CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics, including garde-manger techniques, modernist cooking, modern banquets, and breakfast and lunch. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean, and Europe.

    View More
  • Professor image
    The Culinary Institute of America

    A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena Farmers’ Market.

    Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals.

    Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery & Vineyard Journal.

    View More
  • Professor image
    The Culinary Institute of America

    Stephen L. Durfee is a Pastry Instructor at the Culinary Institute of America (CIA) at Greystone, where he has been on staff for more than 10 years. He is a Certified Executive Pastry Chef and a Certified Hospitality Educator.

    Before then, he was the Executive Pastry Chef at The French Laundry in Yountville, California. While there, he won the 1998 James Beard Award for Outstanding Pastry Chef and in 1999, he was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines.

    Chef Durfee’s extensive career includes working as a pastry chef at Charles Nob Hill in San Francisco, California, and at the Wheatleigh in Lenox, Massachusetts; and as a pastry instructor at the New York Cooking School (where Chef Durfee’s extensive career includes working as a pastry chef at Charles Nob Hill in San Francisco, California, and at the Wheatleigh in Lenox, Massachusetts; and as a pastry instructor at the New York Cooking School (where

    Chef Durfee’s extensive career includes working as a pastry chef at Charles Nob Hill in San Francisco, California, and at the Wheatleigh in Lenox, Massachusetts; and as a pastry instructor at the New York Cooking School (where Chef Durfee’s extensive career includes working as a pastry chef at Charles Nob Hill in San Francisco, California, and at the Wheatleigh in Lenox, Massachusetts; and as a pastry instructor at the New York Cooking School (where

    View More
  • Professor image
    The Culinary Institute of America

    Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman’s University.

    Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and The Sonoma Diet Cookbook, which combine the latest nutrition science with a whole-health lifestyle approach that focuses on food to maintain and improve vitality and heart health.

    A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as

    View More
Video title