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  • TASTE—Plants at the Center of the Plate

    Welcome to the newest issue of TASTE, the magazine for people who can’t get enough of the latest in food, wine, and cooking. Each issue features chef- and instructor-written articles and recipes, insider tips, videos, and links to fun on-campus classes.

    Features in this issue:

    • Getting to know fermented soy
    • The dirt on organic vs. sustainable farms
    • Garden-inspired Bloody Marys
    • Honeybees and honey
    • What’s next at the CIA at Copia
    • Chef’s Tour of Napa Valley
    • Recipes, recipes, recipes
    • And more!
    Click on this image to open CIA's Taste Magazine, Issue 24

    Open your copy of TASTE magazine by double-clicking the image.

     

     

     

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