{"podcast":{"title":"The Culinary Institute of America","slug":"the-culinary-institute-of-america-439157","podcast_index_feed_id":439157,"rss_url":"https://cia.podbean.com/feed.xml","website_url":"http://www.CIAprochef.com","image_url":"https://pbcdn1.podbean.com/imglogo/image-logo/2573/CIA_CircleLogo_CMYK-noTM.jpg","author":"Videos from The Culinary Institute of America","episode_count":500,"summary":"Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com","last_synced_at":"2026-07-12T16:17:16.884911+00:00","page_url":"https://stenobird.com/podcast/the-culinary-institute-of-america-439157"},"episode":{"title":"The Year of the Sphere","slug":"the-year-of-the-sphere","published_at":"2026-02-20T21:12:57+00:00","page_url":"https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-year-of-the-sphere","show_page_url":"https://stenobird.com/podcast/the-culinary-institute-of-america-439157","url":"https://cia.podbean.com/e/the-year-of-the-sphere/","audio_url":"https://mcdn.podbean.com/mf/web/73wypwtbd7umwskd/kikkoman_2026_-_video_1_-_year_of_the_sphere_v6_v1_1080p_a0knd.mp4","summary":"When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates: Salmon Tataki with Citrus Seasoned Ponzu Butter Flavor Bubbles Italian Meringue with Yuzu Ponzu & Marshmallow Flavor Bubbles Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles Then we head to Encinitas, CA, where Evan Gonzales, Kikkoman Kitchen Cabinet Chef and chef at AToN Center, shares how he applies the technique in a real-world setting—topping Duck Carnitas Tacos with spheres made from duck broth and Kikkoman Orange Sauce. For more information and recipe, go to https://kikkomanusa.com/foodservice/","meta_description":"When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter,…","key_points":[],"chapters":[],"topics":[],"duration_seconds":597,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-culinary-institute-of-america-439157/episodes/the-year-of-the-sphere/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-year-of-the-sphere.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}