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  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More
CIA FOODIES

Chef’s Notes Plus
Chef's Notes Plus

Using a Mortar and Pestle

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Chef's Notes Plus

Colcannon for St. Patrick’s Day

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Chef's Notes Plus

Identifying Cuts of Meat

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Chef's Notes Plus

All About Pâte à Choux

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Chef's Notes Plus

Best Water for Bread Making

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Chef's Notes Plus

Vineyard Vocabulary: Oak in Wine

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Chef's Notes Plus

Raclette is for Lovers

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Chef's Notes Plus

Italian Rice Varieties

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Chef's Notes Plus

Ingredient Spotlight: Fish Sauce

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Chef's Notes Plus

Lucky Noodles to Welcome the Year of the Tiger

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Chef's Notes Plus

Identifying Cheese Rinds (or, Can I Eat That?)

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Chef's Notes Plus

Bakers’ Percentage

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Categories

  • Allergen Friendly
  • Appetizers, Hors D’oeuvre, and Snacks
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Tags

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