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An Introduction to Wild Game

Paul Stearman
Advanced

It’s game season! Learn how to break down and prepare delicate squab and wild Scottish grouse.

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An Introduction to Truffles

Paul Stearman
Intermediate

With a rich and intriguing history, these “black diamonds of the kitchen” can add luxury and deep flavor to even simple dishes.

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How to Use and Season Cast Iron Pans

Tim Ma
Easy

Learn the best ways to use and care for this extremely versatile and traditional piece of cooking equipment

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An Introduction to Spam

Tim Ma
Easy

Chef Tim demystifies the enigma of spam, illustrating the best ways to prepare it in order to bring out its best salty and savory qualities.

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How to Prepare Beef Tongue

Ted Hopson
Intermediate

This amazing yet often overlooked delicacy is grilled, pressure cooked, then grilled again for a flavorful and unique preparation.

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An Introduction to Celery Root

Paul Stearman
Easy

Popular in French and Belgian cooking, the fresh and sharp-flavored celery root can be puréed, roasted like a potato, or shaved into a slaw.

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Pickling a Hard Boiled Egg with Beet Juice

Jesse Miller
Easy

This simple pickling method makes for a visually thrilling appearance and a savory, tart spin on your typical hardboiled egg.

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How to Make Brown Butter

Jesse Miller
Easy

Browned butter, or as the French say “beurre noisette,” is what it is- and it is delicious!

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How to Debone a Duck Leg or Chicken Leg

Tim Ma
Intermediate

Learn this classic skill to diversify cooking applications for chicken and duck legs.

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An Introduction to Spaghetti Squash

Jesse Miller
Easy

This versatile squash is actually quite easy to work with and has a wonderfully toothsome texture that lends itself well to bold flavors and hearty sauces.

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An Introduction to Parsnips

Tony Ferrari
Easy

This versatile, starchy fall/winter root vegetable can be prepared in a number of ways for deliciously unique side dishes.

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How to Make Crispy Garlic

Jonathan Sutton
Easy

Crispy garlic is a versatile garnish that can jazz up salads, fish, and even plain old toast.

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How to Butcher a Whole Rabbit

Luke Reyes
Advanced

Learn the methodical and precise technique involved in butchering a whole rabbit

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An Introduction to Radicchio

Jonathan Sutton
Easy

This unique chicory variety is great with just a simple dressing or thrown on a hot grill.

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An Introduction to Caviar

Paul Lee
Intermediate

Caviar is a luxury ingredient that can bring an exciting texture and a uniquely briny flavor to any dish.

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How to Blanch

Pace Webb
Easy

Learn the purpose, process, and technique behind perfectly blanched vegetables.

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How to Dry Herbs

Pace Webb
Easy

Drying herbs is easy, and Chef Webb whimsically states that it is no longer mandatory for them to be hung and sun-dried between pillars of the Parthenon.

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How to Broil

Pace Webb
Easy

Use this super hot oven setting to finish dishes with golden color and crispy texture

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How to Butterfly a Piece of Chicken

Pace Webb
Easy

Spread your culinary wings and learn this simple way to butterfly a piece of chicken for such dishes as chicken Milanese and chicken parmesan.

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How to Break Down a Pineapple

Bryon Freeze
Easy

Never fear a pineapple's spiny exterior again. Learn how to easily break down, core, and pick this king of fruit.

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How to Check for Egg Freshness

Pace Webb
Easy

This easy kitchen hack will help make sure your eggs are super fresh and ready to eat.

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How to Break Down a Mango

Pace Webb
Easy

Learn the simple methods of breaking down this sweet, tart tropical fruit to add it to a classic fruit platter, cheese plate, or savory salad.

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How to Revive Wilted Greens

Pace Webb
Easy

Don’t toss those sad, wilted greens: bring them back with a bracing ice bath!

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An Introduction to Fermentation

Tru Lang
Easy

Learn the basics of this ancient preservation technique to impart a nuanced depth of flavor to your favorite fruits or vegetables.

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An Introduction to Making Cocktails Spicy

Brian Floyd
Intermediate

"Let's talk about making a cocktail spicy."

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An Overview of Northern Italian Pasta Shapes

Steve Samson
Intermediate

From ravioli to tortellini, these stuffed pasta shapes bring a hint of Northern Italy to any kitchen.

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An Overview of Yucca

Alberto Cabré
Intermediate

Learn how to peel, chop, boil, and fry this starchy tuber, the potato of the Caribbean.

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How to Crack Open a Coconut

Louis Tikaram
Easy

Learn the simple method for opening both mature and young coconuts.

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An Introduction to Persimmons

Luke Reyes
Easy

Persimmons are a versatile fruit that can be used in sweet or savory preparations and are available in two varieties in the United States.

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Watermelon Salad with Fennel Yogurt and Basil Vinaigrette

Tyler Kinnett
Intermediate

This fresh and clean watermelon, fennel, and cucumber salad is dressed with a bright basil dressing and is elevated by a sophisticated presentation.

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An Introduction to Green Papaya

Louis Tikaram
Easy

Green papaya, the savory sister of ripe yellow papaya, is a common ingredient in dishes from Southeast Asia, Mexico, and other warm-weather countries.

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An Overview of Cooking Foie Gras

Freddy Vargas
Intermediate

This decadent and classically French preparation has a deeply crispy sear with a rich and velvety texture, paired with bright and acidic jam on a buttery brioche.

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How to Clean and Tenderize Green Lipped Abalone

Louis Tikaram
Easy

Learn the simple techniques for cleaning and prepping this prized seafood.

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How to Make Tamarind Chutney

Sam Molavi
Easy

This aromatic, sweet and sour condiment adds a burst of flavor to dressings, marinades, cooked meats, and charred vegetables.

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How to Make Mint Chutney

Sam Molavi
Easy

This versatile, fresh herb relish can add a boost of brightness to salads, meats, breads, and stews.

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How to Make Fruit Gel

Brian Mercury
Intermediate

Use this gel as a dessert garnish or a decoration, to add a touch of sophistication and a burst of freshness.

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An Introduction to Fennel

Tru Lang
Easy

Learn about the different edible components of fennel, and how to break down and cook each one.

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How to Make the Perfect Croissant

Susana Querejazu
Advanced

Though it may take some time and practice, these flaky, buttery homemade croissants are pastry perfection.

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How to Prepare A Perfect Roasted Bone Marrow

Freddy Vargas
Intermediate

Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.

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An Overview of Quince

Caitlin Dysart
Easy

Learn two easy and elegant preparations to maximize the flavor and texture of this delicious fruit.

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How to Make Candied Orange Peels

Caitlin Dysart
Intermediate

This elegant homemade candy makes a beutiful gift, or a sophisticated end to a hearty meal.

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An Introduction to Whey

Tru Lang
Easy

“It seems deceptively simple-looking, but what it is actually is full flavor and nutrients.”

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How to Puff Grains and Rice

Ted Hopson
Intermediate

Learn this time-honored technique to add a surprising bit of crunch to your next dish.

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An Introduction to Hay

Tru Lang
Easy

Uniquely flavored and highly versitile, hay can be used to enhance both sweet and savory applications.

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How to Make Homemade Yogurt

Brian Mercury
Intermediate

Making yogurt at home is a simple process with a great-tasting end product that is healthier and less expensive than store-bought versions.

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How to Make Fondue

Freddy Vargas
Intermediate

This silky, savory cheese dish is cozy, creamy, and versitile.

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How to Make Homemade Toffee

Marjorie Meek-Bradley
Easy

This buttery, melt-in-your-mouth candy makes a sweet gift, a delicious dessert topping, or a simple and addictive snack.

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How to Use a Smoking Gun

Luke Reyes
Intermediate

Learn to infuse smoky flavor into food without the use of bulky, expensive equipment.

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How to Make Butterscotch Flan

Brian Mercury
Easy

This velvety butterscotch flan will satisfy all your guilty pleasures with sweet notes of whole vanilla bean and a kick of fiery bourbon.

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Beekeeping 101

Taylor Hall
Easy

Learn about the basic tools and techniques for creating and sustaining your very own bee colony.

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How to Steam

Bryon Freeze
Easy

“A fundamental technique in cooking.”

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How to Make Fondant Succulents

Erica Eccher
Advanced

Elevate the artistry of a homemade cake cupcake with this elegant fondant topper.

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How to Segment Citrus

Coco Kislinger
Easy

Perfectly peeled citrus segments add brightness to any dish, both in flavor and presentation.

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How to Make White Rice

Christy Vega
Easy

Perfectly-cooked white rice serves as the base for literally hundreds of recipes.

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How to Make Biang Biang Noodles

Irene Li
Advanced

Impress your friends and summon good fortune by making these traditional hand-pulled Chinese noodles from scratch.

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How to Make No-Knead Dough

Jeff Mahin
Intermediate

"The really cool thing about the no-knead recipe is that you only need [a] bowl and your two hands, that's it."

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How to Shape and Throw a Pizza Dough

Jeff Mahin
Intermediate

"Today we're gonna show you how to shape a pizza."

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How to Dress Up A Store Bought Curry Paste

Irene Li
Easy

Transform commercial curry paste into a nuanced sauce with authentic flavor by adding a few simple ingredients.

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How to Cut, Fill, Ice, and Texturize a Cake

Erica Eccher
Intermediate

Learn to style cakes like a professional with these fundamental decorating techniques.

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How to Make Bao Buns

Mark O'Leary
Intermediate

These soft, pillowy steamed buns are the perfect vessel for boldy flavored fillings.

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How to Skim Stocks and Reductions

Ted Hopson
Easy

This simple but essential clarifying techniqe will improve both the flavor and visual aesthetic of soups, stocks, and reductions.

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How to Make Vietnamese Pho

Michael Gulotta
Advanced

This traditional, one-pot, Vietnamese dish is savory, comforting, and bursting with luxurious layers of robust flavor.

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How to Make Homemade Curry Powder

Marjorie Meek-Bradley
Easy

This fresh, vibrant curry powder achieves the warmth of traditional blends with a customizable combination of spices that appeal to your personal tastes.

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How to Make Burger Buns From Scratch

Jared Levy
Intermediate

This fresh and fluffy bun is the perfect partner for your favorite burger.

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How to Assemble Tori Miso Ramen

Mark O'Leary
Easy

Explore the art of ramen by learning how to pick and arrange traditional garnishes for a perfect balance of flavors and textures.

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How to Make a Béchamel Sauce

Joe Henderek
Easy

This simple milk-based sauce can be used on its own, or as the foundation for building other creamy sauces.

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How to Make Whole Grain Mustard

Joe Henderek
Easy

This simple, savory mustard has great texture and a zesty, adaptable flavor.

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How to Make a Consommé

Frank McClelland
Intermediate

Learn how to make this classic French clarified soup - the "Rolls Royce of broths".

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How to Make a Reduction

Ted Hopson
Intermediate

Master this classic French technique to create a rich, glossy, and intensely flavored sauce.

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How to Peel an Apple

Jay Mofenson
Easy

Learn a simple method to peel apples with the ease and efficiency of a professional chef.

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How to Make Apple Cider

Jay Mofenson
Easy

This cider is a sweet beverage made from a simple technique to preserve the best flavors of apple season.

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How to Make Your Own Gluten Free Flour Blend

Coco Kislinger
Easy

Use this simple recipe to make your favorite baked goods gluten free.

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Understanding Seasonality, Sustainability, and Local Sourcing

Kelly Boyer
Easy

These concepts drive healthy eating, and will help you select the most flavorful, nutrient-rich products available.

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How to Make Honey Butter

Taylor Hall
Intermediate

This made-from-scratch compound butter is flavored with honey for a subtly sweet and deliciously versatile spread.

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How to Core an Apple

Bryon Freeze
Easy

Mastering this simple technique will help you make the most of an apple, as well as the time you spend preparing your recipe.

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How to Choose Ripe Fruits and Vegetables

Kelly Boyer
Easy

Choosing the perfect produce isn't daunting or difficult when you know what to look for.

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How to Peel and Devein Shrimp

Frank Zanti
Easy

Learn two fast and easy professional methods to clean fresh shrimp.

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Everything You Need to Know About Blackening

Harold Marmulstein
Easy

This easy technique uses a spicy and flavorful seasoning mix to create a light crust with bold flavor.

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An Overview of Haricots Verts French Green Beans

Roman Murphy
Easy

Transform this delicate and versatile vegetable into an attention-grabbing side dish with just a few basic ingredients and cooking methods.

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An Overview of Old Fashioned Variations

Brian Floyd
Intermediate

Update this classic whiskey cocktail with creative flavors guided by essential ratios to make a version for any palate.

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How to Assemble the Perfect S'more

Jane Soudah
Easy

Learn how to assemble perfect homemade s'mores for a year-round treat, no campfire needed.

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How to Properly Shake a Cocktail

Neal Bodenheimer
Easy

Shaking is a valuable mixology technique that helps to create cold, flavorful, and perfectly aerated drinks.

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Working With Heirloom Tomatoes

Makani Gerardi
Easy

Heirloom tomatoes from the farmer's market pack flavor and sweetness that elevate any dish.

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Everything You Need to Know About Sweeteners

Rose Lawrence
Easy

Understanding the basics of sweeteners will allow you to mix and match your favorites in order to achieve new flavors and textures.

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Vanilla Bean Simple Syrup

Brian Floyd
Easy

Boosted with the sweet and toasty flavor of fresh vanilla bean, this syrup will add subtle complexity to a variety of cocktails.

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How to Prepare Mussels

Giuseppe Tentori
Easy

Perfect with crusty bread and rich broth, mussels make for a delicious and simple meal.

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How to Clean Mussels

Roman Murphy
Easy

Learn simple and effective techniques to clean fresh mussels and prepare them for cooking.

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How to Transform Mushroom Stems Into Skewers

Jason Stude
Intermediate

No need to discard those mushroom stems. Make the most of this underused ingredient by transforming them into a beautiful appetizer.

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A Basic Overview of Rum

Brian Floyd
Intermediate

Learn about the different makes and origins of rum to find one that suits your personal tastes.

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An Introduction to the Art of Plating

Carlo Lamagna
Easy

Learn the key principles of plating to make every dish a work of art.

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How to make Hot Dogs from Scratch

Adam Gertler
Easy

Learn the art and science of making hot dogs to create customizable, better-than-store-bought versions at home.

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An Introduction to a Mortar and Pestle

Corina Weibel
Easy

Add a personal touch to sauces, pastes, and ground spices by preparing them with these ancient tools.

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An Overview of Buttercream

Olivia O'Neal
Intermediate

A simple, fluffy buttercream is a delicious companion to cakes, cookies and treats.

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An Overview of Red Velvet Cake

Olivia O'Neal
Easy

Learn the about the history and basic techniques behind making red velvet cake.

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How to Skin Fish

Frank Zanti
Easy

Learn this simple knife skill to make clean, skinless fish fillets at home.

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An Introduction to Gluten Free Flours

Coco Kislinger
Easy

Learn about the most common alternatives to standard wheat flour, and how they can be used to create gluten free versions of your favorite baked goods.

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How to Cut A Cake Like A Professional

Coco Kislinger
Easy

Use this method to serve a perfect, and clean slice of cake, every single time.

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How to Char-Grill Vegetables

Joe Anguiano
Easy

Charring vegetables enhances their natural character, adding a delicate crunch and a rich depth of flavor.

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How to Flame a Peel

Brynn Smith
Easy

Enhance the flavor of cocktails and impress house guests with this "a-peel-ling" bartending skill.

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How to Dehydrate Tomatoes Without A Dehydrator

Joe Anguiano
Intermediate

This simple technique for dehydating tomatoes makes them tender, flavorful, and naturally sweet - all without the use of special equipment.

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How to Shuck an Oyster

Giuseppe Tentori
Easy

Understanding how to properly shuck an oyster will help prepare you to make a variety of dishes.

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An Introduction to Aperitivos and Digestivos

Brynn Smith
Intermediate

Become familiar with the differences between aperitivos and digestivos, and learn how these drinks can enhance the experience of a meal.

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How to Compose a Cheese Board

David Slater
Easy

Cheese boards serve as sophisticated appetizers, and create wonderful opportunities for guests to taste a variety of flavors and textures at once.

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How to Infuse Liquor

Brynn Smith
Easy

Infusing liquor is an easy way to personalize a traditional drink recipe with the flavors of herbs and fruits.

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How to Braise Oxtail

Joe Anguiano
Intermediate

Learn how to turn an under appreciated cut of meat into a flavorful meal.

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How to Cook and Break Down a Lobster

Vartan Abgaryan
Intermediate

Learn a simple technique for cooking and breaking down a fresh lobster.

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How to Use a Home Ice Cream Maker

Taylor Hall
Easy

Professional-quality ice cream can easily be prepared at home with the help of this basic kitchen tool.

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An Introduction to Grappa

Brynn Smith
Easy

Develop an appreciation for this punchy Italian liqueur by learning about its origins, production process, and flavor nuances.

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An Overview of Agrodolces and Gastriques

Jason Stude
Intermediate

These simple sweet-and-sour reductions add bright contrast to round out the flavors of a dish.

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Using Dry Ice to Make Ice Cream

Kwame Onwuachi
Intermediate

This technique is innovative, fun, and easy, and can be used to make your favorite homemade ice cream.

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A Basic Overview of Lamb Chops

Roman Murphy
Easy

Light, lean, and slightly sweet, lamb chops make for a delicious and unintimidating introduction to game meat.

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How to Make Simple Syrup

Julian Cox
Easy

This simple syrup is made quickly, without heat, making it extremely easy to master and to use almost instantly.

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How to Layer Cocktails

Brynn Smith
Intermediate

Add an element of complexity to cocktails by building distinct layers of flavor in the glass.

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How to Stir a Cocktail

Jeff Leanheart
Easy

A basic and necessary technique for anyone making cocktails.

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A Basic Overview of Texas Quail

Joe Anguiano
Intermediate

“These birds are amazing; for being so tiny, they have an impact of flavor”

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How to Butcher a Whole Hog

Carlo Lamagna
Advanced

Learn the basic anatomy of a hog, how to break it down, and which cooking methods are best suited to each cut.

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How to Prepare and Roast a Turkey

Brandon Boudet
Intermediate

This tutorial will help you prepare a turkey worth feeding to friends and family on Thanksgiving Day.

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How to Butcher a Lamb

Ori Menashe
Advanced

Butchering a lamb may look intimidating, but once you learn how to do it, you open yourself up to a whole new realm of recipes.

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How to Break Down a Whole Goat

Isaac Toups
Advanced

Mastering this technique will provide essential insight into goat as an underrated but versatile protein.

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How to Butcher a Duck

Bruce Kalman
Intermediate

With a little practice, this seemingly daunting task becomes very simple.

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How to Carve a Turkey

Brandon Boudet
Easy

“You want to enjoy yourself. Open up a bottle of wine and carve this bad boy.”

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How to Break Down a Dungeness Crab

Scott Snyder
Intermediate

Learn how to break down fresh Dungeness crab, just in time for grilling season.

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How to Peel

Bryon Freeze
Easy

"I'm gonna show you a couple of tricks to prevent any incidences of injury and to properly peel."

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An Introduction to Using Vinegars in Cocktails

Brian Floyd
Intermediate

Using vinegar in cocktails adds a savory element and a surprising burst of flavor.

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How to Bake Vegetables in Salt

Vartan Abgaryan
Intermediate

Baking root vegetables in salt draws out moisture and imparts rich and deep flavor.

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How to Caramelize Onions

Bryon Freeze
Easy

Caramelized onions are both sweet and savory, with endlessly versatile applications.

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How to Break Down a Pomegranate

Bruce Kalman
Easy

Pomegranate seeds add great crunch and a refreshingly flavor to a variety of recipes.

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How to Make a Vinaigrette

Bryon Freeze
Easy

"Vinaigrettes are very versatile. It all depends on what flavor profile you're looking for and for what application you're using the vinaigrette."

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How to Make Perfect Sushi Rice

Macku Chan
Intermediate

"We're going to show you how to make perfect rice for sushi."

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How to Make Shrimp for Sushi

Macku Chan
Easy

Tiger shrimp is easy to prepare and one of the most essential items in sushi.

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How to Make Perfect Scrambled Eggs

Jason Fullilove
Easy

Learn how to make perfectly light and fluffy scrambled eggs.

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Everything You Need to Know About Yeasts

Rose Lawrence
Intermediate

Understanding yeast will help you bake the perfect loaf of bread.

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An Introduction to Flour

Rose Lawrence
Easy

"Flour is one of the main ingredients in baking, so it is really important to understand what it means."

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How to Make a Shrub Drinking Vinegar

Brian Floyd
Easy

Use this simple technique to make flavored drinking vinegars and add brightness and acidity to your favorite cocktails.

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Everything You Need To Know About Whiskey

Julian Cox
Advanced

Understanding the different makes and origins of whiskeys will enable you to identify the nuances of its flavor, and hone your preference for one type over another.

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How to Butcher a Flat Iron Steak

Harold Marmulstein
Intermediate

Learn how to break down a whole beef shoulder and remove a flat iron, the most tender and flavorful shoulder muscle.

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Homemade Blueberry Jam

Susana Querejazu
Intermediate

Making jam is a delicious way to preserve fruit at its peak flavor, and can be used for a variety of sweet and savory applications.

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An Introduction to Mezcal

Brian Floyd
Intermediate

Despite their overlapping origins, mezcal is smokier, richer, and more nuanced than tequila.

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How to Make a Sourdough Starter

Susana Querejazu
Intermediate

Making your own sourdough starter takes time, patience, and a little love, but results in homemade sourdough bread that is well worth the effort.

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How to Make Salami From Scratch

Elias Cairo
Advanced

Making salami can be challenging, but the right equipment and proper technique will result in a delicious cured product.

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An Introduction to Hot Dogs and Sausages

Adam Gertler
Easy

Learn the distinguishing qualities of different types of sausages, and the similar ways they are prepared.

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How to Make Pulled Pork

Reid Guess
Easy

Pork butt is smoked, chopped, and coated in sauce to make this classic barbecue favorite.

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The Fundamentals of Garlic

Daniel Holzman
Easy

"A master class in garlic."

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How to Turn Brisket Into BBQ Chopped Beef

Reid Guess
Easy

This simple technique repurposes leftover brisket to create a fast and flavorful barbecue dish.

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How to Butcher and Portion a Flat Fish Fluke

Josh Drew
Advanced

Learn a simple method for butchering fluke and other flat fish.

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How to Make Squid Ink Pasta

Bruce Kalman
Intermediate

The intense color and unique flavor of this pasta adds an impressive, gourmet touch to any meal.

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How to Make a Booze Slush Without a Blender

Brian Floyd
Easy

Learn how to create a perfectly refreshing booze slush without ever touching a blender.

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An Overview of Cooking with Duck Fat

Harold Marmulstein
Intermediate

Duck fat has a high smoke point, is low in saturated fat, and can impart rich flavor to your favorite dishes.

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How to Whip Egg Whites

Rose Lawrence
Easy

Whipping egg whites is an essential baking technique and can be done using a stand mixer or by hand.

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A Basic Overview of Beef Ribs and Pork Ribs

Reid Guess
Easy

Learn the ins and outs of working with beef and pork ribs.

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How to Break Down and Work with Daikon Radishes

Gabriel Rosen
Easy

This versatile root, commonly found in Asian cuisine, has a clean apple-like texture with a smooth radish flavor.

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How to Use a Rolling Pin

Rose Lawrence
Easy

This fundamental technique allows you to create perfectly shaped pastry dough.

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How to Make Pasta From Scratch

Carmen Quagliata
Intermediate

"Most people are intimidated about making fresh pasta, but it's actually really easy."

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How to Use a Beet Cure

Kwame Onwuachi
Intermediate

A beet cure can be used on meat, poultry, and fish to impart sweet, earthy, and nuanced flavors.

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An Introduction to Fats

Rose Lawrence
Easy

Fats come in a wide variety of flavors and consistencies, and play a crucial role in the baking process.

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The Basics of Pressure Cooking

Eric Greenspan
Easy

Pressure cooking uses the power of steam to accelerate the cooking process without compromising the flavor, texture, or quality of a dish.

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How to Properly Hone a Knife

Bryon Freeze
Easy

This essential technique helps prolong the life and maintain the quality of kitchen knives.

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How to Properly Make Risotto

Tom Van Lente
Intermediate

"Most people think risotto is a dish but actually, it's a technique."

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Fundamental Knife Skills

Jonathan Benno
Easy

"The basics are a steel, a chef's knife, a slicer, and a paring knife."

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How to Sharpen a Knife with a Stone

Bryon Freeze
Easy

“It’s a very basic function in the kitchen, and it’s something people overlook on a regular basis, especially when you’re at home in a rush.”

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How to Roast

Bryon Freeze
Easy

This method of cooking works with so many different meats and vegetables, especially during the holidays.

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A Basic Overview of Beets

Harold Marmulstein
Easy

“Today, we’re going to learn about beets. Everything you wanted to know about beets but were afraid to ask.”

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How to Build a Slow Cooker with Any Pot

Harold Marmulstein
Easy

Learn how to build a slow cooker that makes for healthy and low-maintenence cooking.

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How to Tie a Roast

Carlo Lamagna
Intermediate

With a little practice, this useful technique will help ensure that your roast cooks evenly every time.

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How to Chiffonade

Bryon Freeze
Easy

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

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An Overview of Creole Seasoning

Wilfredo Avelar
Easy

This Creole seasoning is essential for southern cooking and can be used to blacken fish, season vegetables, and to top french fries.

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Grilled Scallops Wrapped In Hoja Santa With Chili Mayo

Josh Drew
Easy

Grilling these scallops in leaves protects them from high heat, and keeps them moist and flavorful.

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How to Perfectly Boil an Egg

Isaac Toups
Easy

A boiled egg is easy to prepare, and adds flavor and texture to a wide variety of recipes.

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How to Make Traditional Kimchi

Daniel Esses
Intermediate

Kimchi is a tangy, flavorful, fermented cabbage dish from Korea.

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How to Make French Meringue

Jane Lockhart
Easy

Learn professional tips and tricks to make a perfectly fluffy and stable french meringue, every time.

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A Basic Overview of Cooking With Leaves

Josh Drew
Intermediate

Cooking with leaves is an ancient technique that protects delicate food from direct heat, locks in moisture, and imparts additional flavor.

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How to Truss a Chicken

Bryon Freeze
Easy

Trussing poultry ensures an evenly cooked finished product.

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How to Make Fried Chicken Stock

Phillip Lopez
Intermediate

Drawing deep flavor from the bones and residual seasoning of fried chicken, this stock is sure to liven up any dish in which it's used.

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How to Whisk

Rose Lawrence
Easy

Whisking is an essential skill for both cooking and baking.

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How to Break Down and Grill Artichokes

Brandon Boudet
Easy

Artichokes are a hearty, delicious, and healthy addition to any meal.

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An Overview of Lettuce

Alex Heath
Easy

Elevate a simple salad by mixing and matching lettuces with different flavors and textures.

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How to Make a Vegetable Purée

Vartan Abgaryan
Intermediate

"We're gonna learn how to make a vegetable purée using the actual juice from the vegetable."

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How to Line a Cake Pan

Zoe Nathan
Easy

This professional technique will ensure that every cake has a smooth departure from its pan.

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How to Prepare a Pan for Baking

Rose Lawrence
Easy

A well-prepared pan helps create beautifully shaped breads and cakes.

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How to Cream Butter and Sugar

Jane Lockhart
Easy

Mastering this easy, but essential, baking skill is the first step to perfecting several classic desserts.

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How to Make Cream Dough Pastries

Miro Uskokovic
Intermediate

"You can make this dough and just use it in different preparations."

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How to Preserve Citrus Fruits

Wilfredo Avelar
Easy

Preserving citrus is an easy process that keeps fruit fresh and available for use during the off season.

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How to Use a Pastry Bag

Michael Sichel
Easy

Learn all the tips and tricks to using a pastry bag like a pro.

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How to Make the Perfect Pastry Pie Dough

Rose Lawrence
Easy

This is a simple, all-purpose recipe that can be used to make sweet pies, savory pies, turnovers, and tarts.

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How to Make Cannoli Shells

Steve Samson
Intermediate

These shells are light and crispy, and can be used to hold either sweet or savory fillings.

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How to Make a Red Wine Vinaigrette

Brandon Boudet
Easy

This vinaigrette is light, bright, tangy, and incredibly versatile.

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A Basic Overview of Shiso

Gregory Gourdet
Easy

Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.

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How to Stuff Chicken Wings

Josh Laskay
Advanced

The natural pocket shape of the chicken wing makes for a delicious, edible vessel for your favorite filling.

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How to Spiralize Vegetables

Kelly Boyer
Easy

This technique allows you to create a healthy, carb-free alternative to traditional pasta.

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Everything You Need to Know About Baking Pans

Jane Lockhart
Easy

Learn how to pick the correct pan, each time you bake.

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How to Prepare and Sear Scallops

Josh Drew
Easy

Seared scallops are crispy on the outside, silky and tender on the inside, and easy to prepare.

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How to Properly Melt Chocolate

Jane Lockhart
Easy

Learn this foolproof method and never burn chocolate again.

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How to Clean Up a Beef Hanger Steak

Gabriel Rosen
Intermediate

Learning how to trim unwanted parts off a hanger steak will allow you to fully utilize this flavorful and versatile cut of beef.

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An Introduction to Vinegars

Carlo Lamagna
Easy

Learn how to choose the right vinegar for a dish based on the flavors and origins of different varieties.

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How to Fry Herbs

Kelly Boyer
Easy

Frying gives herbs a deeper, smoker flavor and a crisp, crunchy texture, elevating garnishes to the next level.

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An Overview of Basic Knife Cuts

Bryon Freeze
Easy

From dices to juliennes, this tutorial teaches some of the most essential knife cuts.

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How to Make a Classic Whipped Cream

Jane Lockhart
Easy

This whipped cream is subtly sweet and easy to make, lending itself to many different dessert applications.

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How to Make the Perfect Corn Dog

Michael Brown
Easy

This corn dog recipe incorporates root beer to add depth of flavor to a carnival classic.

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How to Use a Mandolin

Bryon Freeze
Easy

Learn how to accurately and safely use this helpful slicing tool.

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An Overview of Common Kitchen Knives

Bryon Freeze
Easy

"Today we're going to talk about basic types of knives that chefs and home cooks can use."

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Everything You Need to Know About Salt

Daniel Holzman
Easy

"Salt is the single most important ingredient."

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How to Butcher a Beef Heart

Adam Steudle
Intermediate

Butchering a beef heart takes artistry and finesse, but it's worth the effort.

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How to Make Rillettes and Rillions

Elias Cairo
Intermediate

One basic preparation with a few additional steps results in two delicious and meaty dishes.

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How to Make a Perfect Omelette

Jason Fullilove
Easy

This omelette is made perfectly soft and fluffy by whisking the eggs with water instead of milk or cream.

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How to Make Homemade Corn Tortilla Masa

Fabian Gallardo
Intermediate

"You're going to be so proud of making your own masa when you have people at your home eating your tacos."

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The Basics of Grinding Meat at Home

Elias Cairo
Easy

Grinding your own meat gives you flexibility with flavor and texture, and gives you total cotrol over what's going into your recipe.

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How to Grill a Whole Chicken

Brian Huston
Easy

"I'm going to show you how to grill and serve a whole chicken."

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How to Make Tempura

Ralph Scamardella
Intermediate

"A classic Japanese fried item."

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How to Prepare the Perfect Steak

Robbie Arnold-Starr
Intermediate

Mastering this kitchen staple is all about the details of the cooking process.

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Making Twists and Peels for Cocktails

Neal Bodenheimer
Easy

Citrus twists and peels elevate the drinking experience by imparting acidity and aroma into cocktails.

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How to Make Tuna Salad from Scratch

Eric Greenspan
Easy

Making your own tuna salad allows you to know where the fish came from and that it's fresh.

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An Introduction to the Art of Pickling

Paul Virant
Intermediate

"This is the old school way of preserving food."

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How to Bread and Deep Fry Soft Shell Crab

Alex Diestra
Intermediate

Tender crab meat surrounded by a crispy, corn starch crust makes for a perfectly balanced bite.

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How to Render Bacon

Josh Laskay
Easy

Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.

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An Overview of Cheese for Sandwiches

Tommy Habetz
Easy

With so many different cheeses available, a little knowledge about the basics can go a long way.

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An Overview of Common Peppers

Christy Vega
Easy

Peppers can be stuffed or used to add flavor, depth, and heat to a wide variety of recipes.

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How to Make Butter

Bruce Kalman
Easy

You never thought you'd be able to make butter at home, but it's actually really simple.

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How to Make the Perfect Pancake

Filippo Gozzoli
Easy

A new technique for creating the perfect, fluffy pancake.

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Everything You Need to Know About Blue Crab

Daniel Esses
Intermediate

Learn everything you need to know about blue crab, one of Louisiana’s signature ingredients.

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How to Make Fresh Mozzarella

Roberto Caporuscio
Intermediate

Learn how to make fresh mozzarella from a chef who was a cheese maker in Italy for many years.

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How to Make Ricotta

Josh Laskay
Intermediate

The creamy freshness of ricotta pairs well with both savory and sweet dishes, making it a great addition to any chef’s repertoire.

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How to Use a Stand Mixer

Rose Lawrence
Easy

Using one of these at home is like having a personal sous chef in your kitchen.

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How to Juice a Lemon

Michael Sichel
Easy

Juicing lemons is easy, and results in lemon juice that is fresher and more flavorful than the kind that comes out of a bottle.

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Working with a Stovetop Home Smoker

David Slater
Easy

Smoking is an easy way to impart rich flavors into proteins and vegetables and can be done without expensive equipment.

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How to Break Down an Onion

Patricio Sandoval
Easy

Learn the fundamental techniques of handling and dicing an onion.

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An Overview of Onions

Bryon Freeze
Easy

Onions are the flavor foundation for many soups, sauces, and other dishes. Each variety has a slightly different flavor and use.

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How to Deglaze

Daniel Espinoza
Easy

Mastering this fundamental cooking technique will allow you to produce delicious sauces that perfectly compliment any dish.

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How to Make Hard Shell Tacos

Christy Vega
Easy

These crispy shells are equally delicious and functional, serving as the perfect vessel for your favorite Mexican flavors.

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Picking The Perfect Bread for Sandwiches

Tommy Habetz
Easy

To make the best sandwich, consider the flavor and texture of the bread as you would with any ingredient that goes inside.

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An Overview of Fish Handling and Safety

Carlo Lamagna
Easy

Working with fresh fish can be intimidating, but having the right knowledge about handling and safety can make it a simple and easy task.

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How to Make Clarified Butter

Jason Fullilove
Easy

Clarifying butter removes the milk fats and raises the smoke point, allowing you to cook with butter over high heat.

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How to Make Traditional Gyoza

Gabriel Rosen
Intermediate

Learn how to make these traditional, pan fried and steamed Japanese dumplings.

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How to Make Homemade Lemon Curd

Daniel Oseas
Intermediate

This sweet and tangy lemon curd is perfect for topping toast or filling tarts.

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How to Build a Charcuterie Board

Elias Cairo
Intermediate

Learn how to balance flavors and textures to create the perfect charcuterie board.

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How to Sear a Piece of Fish

Tynan Gibson
Easy

Learn how to pan cook fish to a perfect golden brown every time.

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How to Make Homemade Lamb and Beef Bacon

Robbie Arnold-Starr
Advanced

These homemade lamb and beef bacons spend several hours in a wood smoker resulting in rich, smokey flavors.

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A Basic Overview of Kitchen Equipment

Bryon Freeze
Easy

Learn everything there is to know about building a well-stocked kitchen.

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How to Break Down Fresh Ginger

Simon Majumdar
Easy

The unique flavor of ginger adds warmth and spice to a variety of dishes.

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How to Make a Brine

Brandon Boudet
Easy

A well-crafted brine will add depth and flavor to your Thanksgiving turkey.

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An Overview of Common Kitchen Pans

Michael Gulotta
Easy

The first step to becoming a master of the kitchen isn't about knowing what to cook, but rather knowing what to cook on.

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An Overview of Measuring for Cocktails

Neal Bodenheimer
Easy

Making the perfect cocktail is easy once you know how to measure ingredients with precision.

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How to Use a Grater

Gianfranco Minuz
Easy

The grater is a simple tool we use a lot in the kitchen for spices, herbs, cheese, and lemons.

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An Overview of Cooking Oils

Michael Sichel
Easy

"Let's talk oils."

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How to Fry

Ralph Scamardella
Easy

"Anything deep fried really has its own flavor."

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Techniques for Cooking Pasta Perfectly Every Time

Steve Samson
Easy

Mastering Italian pasta dishes, whether basic or advanced, always starts with properly cooked and seasoned noodles.

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An Overview of Common Pasta Shapes

Steve Samson
Easy

Understanding the differences between pasta varieties will allow you to pick the best type for a recipe.

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An Overview of Fresh and Dry Herbs

Kelly Boyer
Easy

Cooking with herbs will help you build complex flavor profiles.

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How to Trim and Season a Pork Butt

Charlie McKenna
Intermediate

"Today we're gonna show you how to clean a pork butt, and a pork butt is basically the shoulder of the pig."

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How to Grill

Roy Choi
Intermediate

"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."

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How to Grill

Roy Choi
Intermediate

How to Create the Perfect Burger Patty

Christian Page
Intermediate

"If you want to make a great burger patty, you really gotta grind your own meat."

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An Overview of Tofu

Michael Gulotta
Easy

Tofu is easy to prepare, and makes for a healthy, delicious, and satisfying meat substitute.

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An Overview of Poultry

Bryon Freeze
Easy

Learn how to select and cook all types of poultry, including chicken, turkey, duck, goose.

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An Introduction to Kombu

Gregory Gourdet
Intermediate

Kombu adds sublte umami and earthy flavor to the base of soups and stews, and can be used to make the perfect flavoring for sushi rice.

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An Overview of Baking Tools and Science

Rose Lawrence
Easy

“Baking is deeply ingrained in our culture. In the end, it can be the quickest connection between one person and another.”

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How to Break and Separate Eggs

Rose Lawrence
Easy

This important technique allows you to separate yolks from whites for recipes that treat them differently.

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An Introduction to Eggs

Jason Fullilove
Easy

Eggs are a simple, wholesome ingredient with many uses and preparations.

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Techniques for Finely Slicing Fish

Ricardo Zarate
Easy

"I'm going to show you techniques on slicing fish and also some secrets on how to use the knife."

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An Introduction to Measuring

Bryon Freeze
Easy

Master the art of measuring, one of the most important elements of cooking.

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How to Use a Kitchen Torch

Alex Diestra
Easy

Learn how to play with fire in the kitchen, safely and strategically.

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How to Make the Perfect Miso Soup

Alex Diestra
Easy

Learn how to make miso soup easily, perfectly, every time.

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How to Fabricate Poultry

Bryon Freeze
Easy

Make the most of your poultry purchase by learning how to break down the whole bird.

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How to Properly Bake an Egg

Daniel Oseas
Easy

Baking eggs is a simple technique that results in a beautiful presentation, sure to impress brunch guests.

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Overview of Seasoning

Bryon Freeze
Easy

Enhance the flavor of your food by learning about the basics of seasoning and spice.

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How to Properly Cook Sausage

Elias Cairo
Easy

Learn the foolproof technique for cooking sausage perfectly every time.

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An Overview of Yakitori

Gabriel Rosen
Easy

This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.

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An Overview of Lemongrass

Alex Diestra
Easy

Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.

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How to Make Cured Salmon Gravlax

Daniel Oseas
Intermediate

This traditional dish is flavored with ginger, dill, and Scandinavian liquor.

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How to Break Down Melons

Bryon Freeze
Easy

Perfect for summertime, this technique will show you the basics of handling fresh melons.

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How to Sear

Bryon Freeze
Easy

Searing uses high heat and hot fat to cook protein so it is crispy on the outside, juicy on the inside, and flavorful all-around.

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How to Make the Ultimate Cheesy Crust

Dave Danhi
Easy

"A sandwich that is just a little different than the one mom used to make."

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How to Make a Classic Hollandaise

Adam Steudle
Easy

A classic, creamy sauce that works with a variety of recipes.

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How to Use a Wok

Roy Choi
Intermediate

Cooking with a wok may seem intimidating, but it's actually very fast, easy, and has more character than just a simple sauté.

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How to Toast and Grind Spices

Simon Majumdar
Easy

Freshly ground spices help build layers of flavor in cooking.

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How to Temper Oil

Simon Majumdar
Easy

Tempering is a method used in Indian cuisine in which spices are added to hot oil for flavor.

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Corn Tortillas

Christy Vega
Easy

These tortillas are easy to make and are sure to impress.

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How to Make a Roux

Bryon Freeze
Easy

A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.

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How to Assemble a Neapolitan Pizza

Roberto Caporuscio
Intermediate

A true taste of Italian history.

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How to Sauté

Adam Steudle
Easy

"This is going to be used in millions of different recipes, and it's just a really solid technique to learn."

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Vegan Enchilada Sauce

Christy Vega
Easy

A flavorful and vegan alternative to Mexican red sauce.

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How to Make a Classic Brown Sauce

Bryon Freeze
Easy

This sauce is great for serving with roasted and braised meats.

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How to Make a Classic Velouté Sauce

Bryon Freeze
Easy

This is a delicious, well-balanced sauce that tastes like chicken, lemon, and herbs.

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How to Make a Basic Pan Sauce

Ben Lee
Easy

"I'm going to go over just the basic techniques to help you out when making any sort of sauce."

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How to Make Pork Rinds and Cracklings

Daniel Esses
Advanced

Pork rinds and cracklings use the same cut of meat, but require different cooking methods. Both are salty, porky, delicious, and have a characteristic crunch.

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How to Make Challah

Elana Horwich
Advanced

"I am a cook, not a baker. So if I can make a challah, you can make a challah."

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How to Make a Traditional Tomato Sauce

Daniel Holzman
Easy

"This is my favorite tomato sauce. It really highlights the flavor of the tomatoes."

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How to Make Chicken Stock

Ben Lee
Intermediate

Homemade chicken stock is a great staple to keep around the house.

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How to Prepare Baby Back Ribs

Charlie McKenna
Intermediate

Learn to prepare a classic American favorite with a wonderful smoky flavor.

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How to Brine, Braise, and Sear Pork Belly

Bryon Freeze
Intermediate

"Pork belly is one of my favorite cuts of meat in the entire world."

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How to Carbonate a Liquid

Julian Cox
Advanced

With a few easy to find tools, you can turn any flat beverage into a fizzy liquid masterpiece.

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How to Build an Egg Foam

Neal Bodenheimer
Easy

Egg foam adds a uniquely fluffy texture to cocktails, and helps tone down strong flavors.

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How to Properly Fry an Egg

Jason Fullilove
Easy

With a little practice, this technique will give you a properly cooked, perfectly simple egg, every time.

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How to Properly Poach an Egg

Jason Fullilove
Easy

Poached eggs are delicious on their own, on top of salads, or coated in hollandaise as eggs benedict.

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How to Break Down a Butternut Squash

Bruce Kalman
Easy

The sweet, nutty taste of butternut squash works wonderfully in all sorts of fall and winter recipes.

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How to Rim a Glass with Salt and Sugar

Neal Bodenheimer
Easy

Adding salt or sugar to the outside of a cocktail glass can accentuate the flavors of the drink inside the glass, and elevate the overall drinking experience.

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How to Tenderize Protein

Bryon Freeze
Easy

Tenderizing protein allows for more even cooking and a better, softer texture.

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How to Break Down and Cook Eggplant

Michael Gulotta
Easy

Learn two great ways to cook this hearty, versatile vegetable.

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How to Make Grits

David Slater
Easy

The creamy texture and rich flavor of homemade grits make a wonderful base for any meal.

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How to Use a Basic Pasta Maker

Steve Samson
Easy

Mastering this machine will allow you to create impressive fresh pastas with ease and precision.

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How to Properly Temper Eggs

Jason Fullilove
Easy

Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.

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Beurre Blanc Sauce

Taylor Boudreaux
Easy

"One of the simplest sauces there is."

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How to Make Hushpuppies

Daniel Esses
Intermediate

These cornmeal fritters are traditionally served with seafood, but can be flavored to compliment any meal.

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Everything You Need To Know About Quinoa

Kelly Boyer
Easy

Understanding this versatile seed will open the door to a plethora of delicious and healthy recipes.

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Everything You Need to Know About Cauliflower

Kelly Boyer
Easy

Cauliflower is healthy, colorful, and has a mild flavor that lends itself to a variety of preparations.

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Understanding Paleo Nutrition

Kelly Boyer
Easy

Gain a fundamental understanding of this popular eating lifestyle.

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How to Properly Strain a Cocktail

Neal Bodenheimer
Easy

Become familiar with the three main types of cocktail strainers and transform into a mixology master.

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How to Prepare Couscous

Kelly Boyer
Easy

Couscous, both a grain and a pasta, is a versatile ingredient high in vitamins and minerals.

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The Basics of Confit

Josh Laskay
Intermediate

“Confit is technically cooking something in its own fat.”

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How to Dry Age Beef

Wilfredo Avelar
Advanced

This technique will show you the proper way to age, trim, and portion beef, all of which will contribute to an intensified meat flavor.

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How to Break Down a Kabocha Squash

Gianfranco Minuz
Easy

A delicious autumn staple.

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How to Deep Fry a Turkey

Brandon Boudet
Advanced

"It’s really not that dangerous as long as you take your time, relax, and enjoy yourself.”

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How to Assemble a Chicago Deep Dish Pizza

Jim D'Angelo
Intermediate

"We're gonna show you how to make deep dish pizza the Chicago and Lou Malnati's way."

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How to Break Down an Octopus

Vartan Abgaryan
Intermediate

"This is a great technique to use to cook octopus if you've never done it before."

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How to Muddle a Cocktail

Jeff Leanheart
Easy

"Muddling started with hiding that there was actual booze in a cocktail during Prohibition."

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How to Make a Classic Garam Masala

Simon Majumdar
Easy

This staple spice blend will give any Indian dish authentic, complex flavor.

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How to Make a Traditional Brown Gravy

Brandon Boudet
Easy

‘I’m going to show you the easiest way to make no nonsense, straight up, badass Thanksgiving turkey gravy.”

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How to Use a Meat Thermometer

Brandon Boudet
Easy

Using a thermometer boosts confidence in the kitchen by taking the guessing game out of cooking meat.

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Techniques for Grilling with a Wood Fire

Makani Gerardi
Intermediate

I hope you cook for your family using a wood-burning grill 'cause the flavor is amazing, it's through the roof.

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How to Make Ravioli

Carmen Quagliata
Intermediate

"This technique can be used for whatever your favorite filling might be."

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The Secrets to a Perfect NYC Hot Dog

Jake Dell
Easy

"There's really only one proper way to way to do a hot dog, and that's done at Katz's Deli."

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How to Break Down an Avocado

Bryon Freeze
Easy

The first step in cooking with avocados.

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How to Make Ganache

Rose Lawrence
Easy

This luscious chocolate dessert sauce can be used as a glaze, a frosting, and a filling.

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An Introduction to Leaveners

Rose Lawrence
Easy

Chemical leaveners are greatly responsible for providing baked goods with just the right texture and flavor.

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How to Break Down a Pumpkin

Elia Aboumrad
Intermediate

“Pumpkin season is just once a year, so make sure to enjoy it and to have fun with it.”

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How to Break Down Corn

Willy Barling
Easy

"This is one of those simple steps that a lot of people are intimidated by, and they shouldn't be."

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How to Prepare Chicago-Style Italian Beef

Joe Zucchero
Intermediate

"Italian beef is strictly Chicago and only Chicago."

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How to Assemble a Traditional Reuben Sandwich

Jake Dell
Easy

"Everybody knows a reuben, everybody loves a reuben."

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How to Make a Western Carolina BBQ Sauce

Charlie McKenna
Easy

A simple, vinegar-based BBQ sauce.

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