Shaking is a valuable mixology technique that helps to create cold, flavorful, and perfectly aerated drinks.
Why we created Salted
Watch the Salted trailer
Learn skills and recipes from expert chefs.
Membership benefits with Salted include:
THE BEST TEACHERS
Go inside the kitchens of expert chefs across the country, and learn step-by-step how they make their best dishes.
FROM BOILING TO BAKING: YOU'RE COVERED
Get unlimited access to our diverse and constantly growing library of video tutorials. All skill-levels welcome.
BEAUTIFUL HI-DEFINITION VIDEO TUTORIALS
Enjoy learning from expert chefs and watching their delicious recipes come to life in beautiful hi-definition video.
DETAILED STEP-BY-STEP INSTRUCTIONS
Every tutorial includes step-by-step instructions to help you go from watching to cooking.
BUILD YOUR OWN VIDEO COOKBOOK
Save your favorite skill and recipe tutorials to your Cookbook so you can watch them later.
FOODIE PERKS
Connect with amazing chefs in your area and get exclusive VIP offers and discounts.
Featured Skills
View All Skills
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.
How to Prepare Mussels
Giuseppe Tentori
Easy
Perfect with crusty bread and rich broth, mussels make for a delicious and simple meal.
How to Revive Wilted Greens
Pace Webb
Easy
Don’t toss those sad, wilted greens: bring them back with a bracing ice bath!
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.
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.
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
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.
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.
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.
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.
How to Butcher a Whole Rabbit
Luke Reyes
Advanced
Learn the methodical and precise technique involved in butchering a whole rabbit
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.
How to Blanch
Pace Webb
Easy
Learn the purpose, process, and technique behind perfectly blanched vegetables.
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.
How to Broil
Pace Webb
Easy
Use this super hot oven setting to finish dishes with golden color and crispy texture
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.
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.
An Overview of Yucca
Alberto Cabré
Intermediate
Learn how to peel, chop, boil, and fry this starchy tuber, the potato of the Caribbean.
How to Crack Open a Coconut
Louis Tikaram
Easy
Learn the simple method for opening both mature and young coconuts.
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.
How to Clean and Tenderize Green Lipped Abalone
Louis Tikaram
Easy
Learn the simple techniques for cleaning and prepping this prized seafood.
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.
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.
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.
How to Make Bao Buns
Mark O'Leary
Intermediate
These soft, pillowy steamed buns are the perfect vessel for boldy flavored fillings.
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.
How to Make a Consommé
Frank McClelland
Intermediate
Learn how to make this classic French clarified soup - the "Rolls Royce of broths".
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.
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.
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.
How to Clean Mussels
Roman Murphy
Easy
Learn simple and effective techniques to clean fresh mussels and prepare them for cooking.
An Introduction to the Art of Plating
Carlo Lamagna
Easy
Learn the key principles of plating to make every dish a work of art.
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.
An Overview of Red Velvet Cake
Olivia O'Neal
Easy
Learn the about the history and basic techniques behind making red velvet cake.
How to Skin Fish
Frank Zanti
Easy
Learn this simple knife skill to make clean, skinless fish fillets at home.
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.
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.
How to Char-Grill Vegetables
Joe Anguiano
Easy
Charring vegetables enhances their natural character, adding a delicate crunch and a rich depth of flavor.
How to Flame a Peel
Brynn Smith
Easy
Enhance the flavor of cocktails and impress house guests with this "a-peel-ling" bartending skill.
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.
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.
How to Layer Cocktails
Brynn Smith
Intermediate
Add an element of complexity to cocktails by building distinct layers of flavor in the glass.
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.
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.
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.
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.
How to Butcher and Portion a Flat Fish Fluke
Josh Drew
Advanced
Learn a simple method for butchering fluke and other flat fish.
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.
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.
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.
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.
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.
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.
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."
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.
How to Grill a Whole Chicken
Brian Huston
Easy
"I'm going to show you how to grill and serve a whole chicken."
Featured Chefs' Recipes
View All Recipes
No-Bake Peanut Butter Pie
Teri Lyn Fisher & Jenny Park
Easy
"Today we're going to show you how to make our super quick and easy no-bake peanut butter pie."
The Perfect Fudge Brownie
Jane Soudah
Easy
These rich one-pot brownies are a chocoholic’s dream come true.
Ginger Snaps Made With Fresh Ginger
Marjorie Meek-Bradley
Easy
These classic cookies pack a punch with the spiciness of fresh ginger, the richness of molasses, and a characteristically crisp texture.
Seaweed-Crusted Salmon with Collard Greens Broth
Malcolm Mitchell
Intermediate
Uniquely crusted with crunchy Asian snacks, this juicy salmon is complemented by a rich, smoky collard greens broth.
Coconut and Turmeric Curry with Scallops and Mussels
Louis Tikaram
Easy
This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood.
Black Truffle Scrambled Eggs
Paul Stearman
Intermediate
“A very nice way to start out the evening - and good for breakfast too.”
Black Squid Ink Pasta with Roasted Vegetables
Chuck Abair
Easy
This visually stunning salad marries the salty flavor of squid ink pasta with roasted carrots and zucchini in tangy Caesar vinaigrette.
Eggs and Caramelized Kimchi with Seared Spam
Tim Ma
Easy
Deceptively simple in preparation but wonderfully complex in flavor, this riff on a traditional Asian Hawaiian dish will start your day off right.
Lemongrass Basil Ice Cream
Tim Ma
Intermediate
This uniquely flavored ice cream builds on a custard base with the bright tastes of basil and lemongrass.
Sweet Cream Cranberry Ice Cream with Gingersnap Cookies
Marjorie Meek-Bradley
Intermediate
This perfectly soft and creamy homemade ice cream is ribboned with tangy cranberries and topped with a fresh, spicy gingersnap.
Thai Basil Vinaigrette
Malcolm Mitchell
Easy
This versatile dressing that has the classic Asian flavors of Thai basil, lime juice, and mirin can also be used as a tasty marinade for fish or seafood.
How to Make Gelet
Jonathan Sutton
Intermediate
Gelet can be created in innumerable flavors and serves as a lovely complement to duck or chicken liver mousse or as a toothsome accent to a fresh oyster.
Radicchio Salad with Crispy Garlic
Jonathan Sutton
Easy
The bitter radicchio is perfectly complemented by the mellow, pungent garlic and tangy, sweet blood orange.
Ricotta Toast with Lavender Honey and Lemon Zest
Tony Ferrari
Easy
The perfect balance of savory and sweet, this creamy-topped toast is a great way to start - or finish- your day.
How to Make Homemade Focaccia
Tony Ferrari
Intermediate
This airy Italian bread is flavored with fragrant olive oil, savory rosemary, and sea salt.
An Introduction to Infusing Honey
Tony Ferrari
Easy
Infused honey is so versatile: it can be used on ricotta toast or tarts or even drizzled over ice cream.
Spaghetti Sea Urchin
Ori Menashe
Intermediate
"I'm going to show you spaghetti sea urchin pasta. One of my favorites to make."
An Overview of Mirepoix
Pace Webb
Easy
Mastering mirepoix and its variations will give you the foundation for myriad sauces, stocks, and soups.
Curried Striped Bass with Roasted Vegetables
Marjorie Meek-Bradley
Intermediate
Flaky striped bass and savory vegetables are roasted in a lightly spiced Indian curry sauce for a simple yet flavorful one-pan meal.
Baked Alaska with Peanut Butter Ice Cream
Caitlin Dysart
Advanced
This version of the classic American dessert combines toasted meringue with creamy ice cream and delicate chocolate cake for a show-stopping presentation.
An Introduction to Sweetbreads
Paul Lee
Intermediate
When the whimsically named sweetbread is properly prepared, it is creamy and silky on the inside and crispy on the outside for a true culinary delicacy.
Cardamom Olive Oil Citrus Cake
Coco Kislinger
Easy
This citrusy spiced cake has a spongy soft texture due to the use of rich and flavorful olive oil, and also happens to be dairy and gluten free
Baked Pancake with Lemon Custard
Corina Weibel
Intermediate
This sweet, airy pancake is an easy and impressive addition to your breakfast or brunch repertoire.
"Hay and Whey" Dessert with Whipped Cream and Roasted Peaches
Tru Lang
Advanced
This whimsical dessert features one perfectly ripe peach topped with a luscious hay-infused mousse, crunchy toasted oats, and a granita made with sweet whey.
How to Braise Wild Boar
Bertrand Chemel
Advanced
Learn to long-marinate and slow-cook this unique cut of meat to make a decadent main dish using classic French techniques.
Deconstructing a Farmers Market Salad
Tru Lang
Advanced
"A creative and fun way to take any number of vegetables and fruits that are in season, at any time, and make them into a salad."
“Pan Catalan” Spanish Tomato Bread
Josu Zubikarai
Easy
This simple, traditional dish from the northeast of Spain features crusty, toasted bread topped with a mix of fresh tomatoes, tangy garlic, and parsley.
"Patatas Bravas" Spanish Fried Potatoes
Josu Zubikarai
Easy
This popular bar food is found throughout Spain; the spiciness of the paprika and peppers give these potatoes their designation as “brava,” or brave.
Farmers Market Ratatouille with Basil Pesto
Tyler Kinnett
Intermediate
This classic dish offers a taste of summer with farm-fresh vegetables, bold aromatics, savory tomatoes, and a bright basil pesto.
Nama Sea Pearls with Fresh Squeezed Coconut Cream
Louis Tikaram
Intermediate
This traditional Fijian seaweed dish is the one Chef Louis made with his grandmother that inspired him to become a chef.
Pancetta-Wrapped Duck Breast with Broccoli Rabe and Carrots
Freddy Vargas
Intermediate
Elevate the humble duck breast with a simple filling, and a crispy cured pork exterior.
Honey Bun with Simple Syrup Honey Glaze
Taylor Hall
Intermediate
Indulge your senses with this chewy, gooey, cinnamon spiced honey bun.
Goat Meatballs with Jeweled Rice and Muhummara
Ted Hopson
Intermediate
In this Middle Eastern-inspired recipe, richly flavored and boldly spiced meatballs prove why goat is one of the most heavily consumed meats on the planet.
Taleggio Fonduta with Grilled Cauliflower
Freddy Vargas
Intermediate
This cheesy, charred cauliflower dish is a could've-been-healthy confort food worth craving.
Sesame Charred Greens
Mark O'Leary
Easy
Quick high-heat cooking gives traditional Chinese greens a tender texture and rich, smokey flavor.
Shishito Peppers With Pickled Onions and Cotija Cheese
Ted Hopson
Intermediate
This vibrant dish showcases the versitility of shishito peppers with classic Mexican flavors.
Classic Baked Donuts with Milk Glaze
Olivia O'Neal
Intermediate
With a kick of sweetness from a simple glaze, these tender, cake-like donuts make the perfect two-bite dessert.
Horchata Honey Ice Cream
Taylor Hall
Intermediate
This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.
New England Style Clam Bake
Jason Neroni
Easy
This colorful stovetop seafood dish offers the same rich flavor as a traditional clambake in a fraction of the time.
The Perfect Salted Caramel Sauce
Jane Soudah
Easy
This silky smooth salted caramel sauce is the perfect addition to any dessert.
Braised Chickpeas With Tomato-Date Ragu and Labneh
Ted Hopson
Intermediate
This sophisticated vegetarian dish has a hearty texture, and a complex flavor inspired by various Middle Eastern cuisines.
Flattened Pan-Roasted Chicken with Spicy Peppers and Chermoula
Corina Weibel
Easy
Crispy chicken breast is topped with a fiery sauce to make a fresh, filling, and flavorful main course.
Deconstructed White Russian
Brynn Smith
Easy
Impress guests with this beautiful, layered version of a White Russian.
Traditional Eggnog
Christian Page
Intermediate
This rich and aromatic holiday drink is sure to liven up any celebration.
Classic Cinnamon Rolls
Zoe Nathan
Intermediate
These cinnamon rolls are made with croissant dough so they are flaky, chewy and irresistible.
Salted Caramel Snickerdoodle Cookies
Olivia O'Neal
Intermediate
The contrast of sweet cinnamon-sugar and salted caramel make these soft, chewy cookies irresistible.
Kitchen Toys
View all tutorials in this course
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.
North African Chermoula Sauce
Corina Weibel
Intermediate
This fresh and tangy North African marinade adds bright flavor and color to chicken, meat, and fish.
How to Use a Pastry Bag
Michael Sichel
Easy
Learn all the tips and tricks to using a pastry bag like a pro.
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.
Granita Applebum
Julian Cox
Advanced
This fizzy drink is a mix between a dessert and a cocktail, made with a presentation that is sure to impress.
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.
How to Use a Kitchen Torch
Alex Diestra
Easy
Learn how to play with fire in the kitchen, safely and strategically.
Ginger Lemongrass Crème Brûlée
Alex Diestra
Intermediate
The contrast of creamy flavor-infused custard and crunchy, carmelized sugar makes for a delicate and impressive dessert.
Fried Chicken Cotton Candy
Phillip Lopez
Advanced
Fried chicken oil is used as the flavor base for this quirky and creative take on a classic confection.
How to Use a Smoking Gun
Luke Reyes
Intermediate
Learn to infuse smoky flavor into food without the use of bulky, expensive equipment.
Smoked Fingerling Potatoes
Kevin Meehan
Intermediate
Fresh herbs balance an intense smokey flavor in this simple but unique potato dish.
Sous-Vide Brisket
Robbie Arnold-Starr
Intermediate
Sous-vide brisket is tender, juicy, and perfect for a holiday meal.
How to Sous-Vide
Robbie Arnold-Starr
Intermediate
"A lot of the intimidation is just in the name "sous-vide," but we are in total control of these tools when we use them in the kitchen."
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.
Horchata Honey Ice Cream
Taylor Hall
Intermediate
This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.
Get the Scoop: Ice Cream 101
View all tutorials in this course
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.
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.
Horchata Honey Ice Cream
Taylor Hall
Intermediate
This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.
Sweet Cream Cranberry Ice Cream with Gingersnap Cookies
Marjorie Meek-Bradley
Intermediate
This perfectly soft and creamy homemade ice cream is ribboned with tangy cranberries and topped with a fresh, spicy gingersnap.
Breakfast Cereal Infused Ice Cream
Kwame Onwuachi
Easy
Breakfast cereal ice creams are as playful as they are delicious.
Lemongrass Basil Ice Cream
Tim Ma
Intermediate
This uniquely flavored ice cream builds on a custard base with the bright tastes of basil and lemongrass.
Cantaloupe Sherbet Popsicle
Susana Querejazu
Intermediate
A cantaloupe sherbet popsicle is a creamy and refreshing summer dessert.
Mango Sorbet
Susana Querejazu
Intermediate
The bright, tropical flavor of fresh mango shines in this creamy sorbet.
"Bee" Creative: Cooking with Honey
View all tutorials in this course
Ricotta Toast with Lavender Honey and Lemon Zest
Tony Ferrari
Easy
The perfect balance of savory and sweet, this creamy-topped toast is a great way to start - or finish- your day.
An Introduction to Infusing Honey
Tony Ferrari
Easy
Infused honey is so versatile: it can be used on ricotta toast or tarts or even drizzled over ice cream.
Honey Mustard Basil Vinaigrette
Tyler Kinnett
Easy
This bright and creamy vinaigrette has a full body and bold character, making it the perfect complement to any number of salads.
Honey Bun with Simple Syrup Honey Glaze
Taylor Hall
Intermediate
Indulge your senses with this chewy, gooey, cinnamon spiced honey bun.
Horchata Honey Ice Cream
Taylor Hall
Intermediate
This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.
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.
Herb Cocktail Meatballs with Honey Mustard Dipping Sauce
Teri Lyn Fisher & Jenny Park
Easy
"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "
Simple Syrup Honey Glaze
Taylor Hall
Easy
Fragrant and sweet, this simple glaze will enhance any pastry.
Honey Mustard Marinated Black Cod
Nyesha Arrington
Intermediate
Sweet honey mustard creates the perfect flavor profile for fresh cod.
Beekeeping 101
Taylor Hall
Easy
Learn about the basic tools and techniques for creating and sustaining your very own bee colony.
Working with Fresh Fruit
View all tutorials in this course
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.
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.
How to Break Down Melons
Bryon Freeze
Easy
Perfect for summertime, this technique will show you the basics of handling fresh melons.
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.
How to Break Down a Pomegranate
Bruce Kalman
Easy
Pomegranate seeds add great crunch and a refreshingly flavor to a variety of recipes.
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.
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.
How to Segment Citrus
Coco Kislinger
Easy
Perfectly peeled citrus segments add brightness to any dish, both in flavor and presentation.
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.
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.
Persimmon Salad with Roasted Squash and Burrata
Luke Reyes
Easy
Sweet persimmons are paired with roasted squash, balanced with creamy burrata, brightened with tart lemon, and enhanced with smoky trout roe for a salad worthy of main-course attention.
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.
Pomegranate Guacamole
Patricio Sandoval
Easy
This version incorporates fresh habaneros and mint.
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.
Farmers Market Brooks Cherry Spring Cocktail
Nyesha Arrington
Easy
"A spring inspired cocktail."
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.
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.
Mango Sorbet
Susana Querejazu
Intermediate
The bright, tropical flavor of fresh mango shines in this creamy sorbet.
How to Make White Peach Crisp
Hourie Sahakian
Intermediate
"Crisps have a really special place in my heart."
No-Bake Desserts
View all tutorials in this course
Chocolate Torta
John Sedlar
Easy
A simple and perfect chocolate treat.
Coconut Rice Pudding With Tomato Jam
Irene Li
Easy
This creamy, softly textured dessert has an easily adaptable flavor, and can be served both warm and cold.
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.
No-Bake Peanut Butter Pie
Teri Lyn Fisher & Jenny Park
Easy
"Today we're going to show you how to make our super quick and easy no-bake peanut butter pie."
An Overview of Quince
Caitlin Dysart
Easy
Learn two easy and elegant preparations to maximize the flavor and texture of this delicious fruit.
Grapefruit Granita
Miro Uskokovic
Easy
A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.
Homemade Marshmallow Fluff
Jane Soudah
Easy
This homemade marshmallow fluff is easy to make and infinitely better than any version that comes in a jar.
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.
Meyer Lemon Custard
Corina Weibel
Intermediate
Meyer lemons give this thick, creamy custard a bright citrus flavor without too much acidity.
Crème Fraîche Caramels
Genevieve Gergis
Intermediate
These caramels are equal parts creamy and chewy, and make a delicious gift for family and friends.
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.
Traditional Sicilian Cannoli
Steve Samson
Intermediate
This traditional Sicilian cannoli has a crunchy wine-flavored shell, a creamy center, and is reminiscent of Italy.
New Orleans Style Bananas Foster Beignets
Harold Marmulstein
Intermediate
Perfectly flambéd bananas are paired with light and fluffy beignet batter to make a unique New Orleans-inspired dessert.
Ricotta Zeppole Italian Donuts with Raspberry Curd
Roman Murphy
Advanced
Rustic donut bites are elevated with homemade raspberry curd and vanilla bean crème fraîche.
Mastering Brunch
View all tutorials in this course
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.
Breakfast Scramble with Kale and Caramelized Onions
Jason Fullilove
Easy
The braised vegetables in this scramble add a depth of flavor and texture, making for a hearty, yet healthy breakfast.
Fried Egg and Avocado Breakfast Sandwich
Jason Fullilove
Easy
“I like this sandwich because it’s light. You can have your whole breakfast in the palm of your hand."
Breakfast Potatoes with Caramelized Onions
Jason Fullilove
Easy
These breakfast potatoes incorporate caramelized onions for the perfect breakfast balance of sweet and savory.
Sesame Seed Date Scones
Hourie Sahakian
Intermediate
These scones embrace Middle Eastern flavors with dates and tahini, and will pair perfectly with a cup of coffee.
Maple Eggs and Bacon
Jason Travi
Intermediate
"This recipe is basically breakfast for dinner--it's scrambled eggs, bacon, and a maple custard."
Smoked Salmon Eggs Benedict
Jason Fullilove
Easy
This spin on a classic uses smoked salmon instead of Canadian bacon, and makes for a hearty, filling breakfast.
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.
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.
An Introduction to Eggs
Jason Fullilove
Easy
Eggs are a simple, wholesome ingredient with many uses and preparations.
Puffed Kamut and Rye Granola
Hourie Sahakian
Easy
This granola is naturally sweet, nutty, and light. It's great for breakfast or as a snack on-the-go.
French 75
Nick Vitulli
Easy
The French 75 is a very traditional, classic drink invented in 1915 in Paris.
The Perfect Brioche French Toast
Filippo Gozzoli
Easy
Powdered sugar adds a thin, sweet crust to this French toast.
How to Render Bacon
Josh Laskay
Easy
Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.
How to Make the Perfect Pancake
Filippo Gozzoli
Easy
A new technique for creating the perfect, fluffy pancake.
How to Properly Temper Eggs
Jason Fullilove
Easy
Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.
How to Make a Classic Hollandaise
Adam Steudle
Easy
A classic, creamy sauce that works with a variety of recipes.
How to Make Perfect Scrambled Eggs
Jason Fullilove
Easy
Learn how to make perfectly light and fluffy scrambled eggs.
Classic Cinnamon Rolls
Zoe Nathan
Intermediate
These cinnamon rolls are made with croissant dough so they are flaky, chewy and irresistible.
Spud Love: Working With Potatoes
View all tutorials in this course
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."
Russet Potato Chips
Makani Gerardi
Easy
These crispy homemade potato chips are fresh, crispy, and easy to prepare.
Potato Spuds
Christian Page
Easy
A rustic twist on the classic french fry.
The Perfect French Fries
Tynan Gibson
Intermediate
These french fries are fried twice, making them crispy on the outside but soft and creamy on the inside.
Italian Mashed Potatoes
Gianfranco Minuz
Easy
Discover the secret to making perfect, silky mashed potatoes.
Potato Salad with Bacon and Eggs
Tommy Habetz
Easy
This potato salad incorporates bacon and eggs for a delicious savory twist on a summer picnic classic.
Chorizo and Potato Breakfast Tacos
Edgar Torres
Easy
Savory chorizo is used to elevate a basic breakfast taco.
Breakfast Potatoes with Caramelized Onions
Jason Fullilove
Easy
These breakfast potatoes incorporate caramelized onions for the perfect breakfast balance of sweet and savory.
Spanish Patatas Alioli Potatoes
Alberto Cabré
Easy
Coat potatoes in a creamy garlic sauce to make a quick, easy, and traditional Spanish tapas dish.
Russet Potato and Sweet Potato Latkes
Elana Horwich
Easy
“Latkes are the fried potato fritters that are made on Hanukkah.”
Smoked Fingerling Potatoes
Kevin Meehan
Intermediate
Fresh herbs balance an intense smokey flavor in this simple but unique potato dish.
Pommes Anna French Gratin Potato Cake
Corina Weibel
Easy
Tender potato slices are layered with sweet butter to make a traditional, rustic French dish.
"Leftovers Pasta" with Meat and Potatoes
Carmen Quagliata
Easy
"One of my favorite pasta dishes...pan-roasted pasta leftovers."
Galatoire’s Famous Soufflé Potatoes
Michael Sichel
Advanced
These soufflé potatoes are "the heart of Galatoire's".
Peruvian Lobster Causa
Ricardo Zarate
Intermediate
"A causa is a cold potato salad."
Working With Whole Grains
View all tutorials in this course
DIY Brown Rice Sushi Bowls
Teri Lyn Fisher & Jenny Park
Easy
This healthy sushi bowl is easy to put together, filling, and delicious.
Puffed Kamut and Rye Granola
Hourie Sahakian
Easy
This granola is naturally sweet, nutty, and light. It's great for breakfast or as a snack on-the-go.
Warm Wheatberry Salad with Chard, Snow Peas, and Shallots
Jared Levy
Easy
This texturally diverse salad is hearty, healthy, warm, and delicious.
Uunipuuro Finnish Porridge
Daniel Oseas
Easy
According to legend, this traditional porridge will help you and your Finnish children grow big and strong.
How to Make White Rice
Christy Vega
Easy
Perfectly-cooked white rice serves as the base for literally hundreds of recipes.
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.
Greek Chickpea Quinoa Salad With Lemon and Vinaigrette
Kelly Boyer
Easy
This Greek chickpea and quinoa salad is healthy and light, yet satisfying enough as a stand alone meal.
Warm Asparagus Salad with Sesame Dressing and Crispy Brown Rice
Ralph Scamardella
Intermediate
Simple, fresh and flavorful, this dish is also perfect for vegan and vegetarian eaters.
Stir-Fried Rice Beefy T Bowl
Roy Choi
Intermediate
Chef Roy's popular stir-fried rice dish from his restaurant Chego.
How to Properly Make Risotto
Tom Van Lente
Intermediate
"Most people think risotto is a dish but actually, it's a technique."
Cauliflower Risotto
Tom Van Lente
Intermediate
"You can really taste the smoke of the bacon, the freshness of the cauliflower, the peppery-ness of the arugula, and the salt of the Parmesan."
Seafood Risotto With Scallops, Spot Prawns, and Mussels
Sandy Gendel
Easy
This recipe enhances a traditional staple of Italian cuisine with fresh, assorted seafood.
Crawfish and Sausage Jambalaya
Wilfredo Avelar
Intermediate
“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”
Traditional Korean Beef Bibimbap
Gregory Gourdet
Advanced
This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.
Featured Chefs
View All Chefs
Marjorie Meek-Bradley
Ripple (Washington DC)Marjorie Meek-bradley is the executive chef at the casual upscale DC restaurant, Ripple, and acclaimed gastropub, Roofer's Un...
Caitlin Dysart
2941 (Washington DC)Caitlin Dysart is the pastry chef at celebrated upscale DC restaurant, 2941, where she combines her classic French training...
Irene Li
Mei Mei (Boston)Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally...
Rose Lawrence
Red Bread (Los Angeles, CA)Rose Lawrence is a master of all things artisanal. Initially gaining recognition for her handmade, wild yeast bread, Rose qui...
Roy Choi
Chego (Los Angeles, CA)Regarded as the godfather of the food truck movement with his Kogi BBQ truck, Roy Choi’s masterful fusion of Korean and Mexic...
Susana Querejazu
Odd Duck (Austin, Texas)Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Complimenting the ...
Zoe Nathan
Huckleberry (Los Angeles, CA)As owners and operators of four wildly popular eateries in Santa Monica–Huckleberry Cafe & Bakery, Rustic Canyon, Sw...
Eric Greenspan
The Roof on Wilshire (Los Angeles)Eric Greenspan is known for his bold and imaginative approach to food, striving to make the innovative concepts of fin...
Simon Majumdar
At the age of 40, Simon began having a midlife crisis. He quit his publishing job and set off on a journey across 31 countrie...
Elias Cairo
Olympic Provisions (Portland)Born in Salt Lake City to a large Greek family, Chef Elias Cairo started his culinary education early. From his family, he le...
Gregory Gourdet
Departure (Portland)Born and raised in Queens, New York, Gregory Gourdet is the Executive Chef at Portland’s modern Asian rooftop restaurant and ...
Ready to Start Learning from Experts?
Talk of the Town
"There's something pretty great about watching some of the country's best whip up their signature dishes."
"Learn essential kitchen skills and recipes."
"Culinary school education at Netflix prices."
