In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means "to lick" and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts - not only delicious, pickles are a functional food!

The CIA is launching seven new Continuing Education courses highlighting global flavors, ingredients, and techniques for professionals. Taught in both Hyde Park, N.Y., and San Antonio, Texas, participants will earn 30 contact hours of continuing education credits for each module.

In addition to Global Culinary Foundations, which covers fundamental techniques like knife cuts, stocks, and soups, participants can choose among Global Cooking Methods; Global Salads and Sandwiches; Global Sauce Fundamentals; International Breakfast; Menu, Composition, and Plating; and Grains, Legumes, Noodles, and More—a plant forward class. Each class includes recipes and techniques from Latin America, southeast Asia, the Hawaiian Islands, and more. Learn more.