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No-Bake Desserts

Give your oven a break and your guests a treat with this creative collection of enticing stovetop sweets.

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Course Details

Tutorials in this course: 14
Total viewing time: 1 hour 30 minutes
Total course time (including prep and cooking):
40 hours

Creating desserts from scratch can be a daunting task for anyone, especially when it comes to baking. While savory cooking is about working up to a balance of texture and flavor by tasting, testing, and adjusting, baking calls for a greater focus on precise temperatures, meticulous measurements, and lots of finicky equipment.

This course is designed for those times when life calls for something sweet but doesn't offer the time for a leisurely figure-it-out baking session. From a luxurious rice pudding to an indulgent chocolate torta, candied orange peels and crunchy cannoli, this course will help you break free of baking fears and routines without making any compromises in deliciousness. 

Chef Instructors

Chef John Sedlar

John Sedlar is the executive chef and co-owner of Rivera in downtown Los Angeles. Globally renowned for his Latin and creative Southwestern cuisine, Chef John is the youngest chef ever to receive the Silver Spoon Award from Food Arts magazine in 199. He was also named “Chef of the Year” by Esquire in 2011.

Chef Teri Lyn Fisher & Jenny Park

Teri Lyn Fisher and Jenny Park are the bloggers behind the wildly popular Spoon Fork Bacon. The blog combines Teri Lyn’s photography skills with Jenny’s culinary expertise. In 2013, Spoon Fork Bacon was nominated for Saveur’s Best Food Blog. Teri and Jenny are also co-authors of cookbooks Tiny Food Party! and Cocktails for the Four Seasons.

Chef Roman Murphy

Roman Murphy is the executive chef at Austin eatery, Bess Bistro. His ability to create dishes that are sophisticated and uniquely his own has recently landed him recognition by Zagat on their Austin’s 30 under 30 list.

Chef Harold Marmulstein

Harold Marmulstein is the executive chef and partner at American gastropub, Salty Sow. At Salty Sow Chef Harold serves up southern inspired cuisine at the restaurant's Austin, Phoenix, and Scottsdale locations. Chef Harold has worked as an executive chef for 30 years. He has been awarded "Who's Who of Chefs in America" and his restaurants have been voted "Best New Restaurants."

Chef Steve Samson

Steve Samson is the executive chef and co-owner of Sotto in Los Angeles. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".

Chef Corina Weibel

Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, lauded by Bon Appetite Magazine, The Los Angeles Times, LA Weekly, Zagat, Eater, and many other online publications.

Chef Jane Soudah

Jane Soudah owns and operates Sweet Jane Bakeshop, and leads the pastry program at Sunset Boulevard’s rustic and charming Eveleigh restaurant. Jane has a background in science and earned degrees in Food Science and Food Microbiology from Cornell University.

Chef Irene Li

Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally, ethically, and sustainably sourced ingredients. In 2015, Irene was nominated for "Rising Star Chef of the Year" by the James Beard Foundation.

Chef Caitlin Dysart

Caitlin Dysart is the pastry chef at celebrated upscale DC restaurant, 294, where she combines her classic French training with modern New American flavors to create beautiful and unique desserts. In April 2013, Dysart was named as one of 50 Pastry Chefs in the U.S. to be nominated for Food & Wine magazine’s The People’s Best New Pastry Chef 2013 Award.

Chef Miro Uskokovic

Chef Miro (short for Miroslav) Uskokovic is the Pastry Chef of the world-renowned Gramercy Tavern in New York City. His culinary philosophy is built upon celebrating seasonal, local ingredients.

Chef Genevieve Gergis

Pastry Chef Genevieve Gergis is half of the culinary super team behind the wildly successful Los Angeles restaurant Bestia. Thanks to their "from scratch" approach, Bestia has become one of the city's most highly regarded restaurants, named in 2014 as LA’s #1 Newcomer by Zagat.

What You Need


- Cutting board
- Chef's knife
- Saucepan
- Sauce pot 
- Mixing bowls
- Food processor
- Stand mixer
- Pasta machine
- Kitchen torch
- Spatula
- Whisk
- Slotted spoon 
- Pastry brush 
- Pie dish
- 9-inch tart pan 
- Sheet tray 
- Wire rack 
- Candy thermometer 
- Disposable piping bag 
- Coffee filters
- Plastic wrap 
- Wax paper
- Stencil (optional)
- Scissors
- Large circular cookie cutter
- Metal dowel or cannoli form
- Spray bottle with water


- Ingredients are listed within each respective tutorial


Coconut Rice Pudding With Tomato Jam

Irene Li

This creamy, softly textured dessert has an easily adaptable flavor, and can be served both warm and cold.

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How to Make Candied Orange Peels

Caitlin Dysart

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

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No-Bake Peanut Butter Pie

Teri Lyn Fisher & Jenny Park

"Today we're going to show you how to make our super quick and easy no-bake peanut butter pie."

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An Overview of Quince

Caitlin Dysart

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

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Grapefruit Granita

Miro Uskokovic

A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.

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Homemade Marshmallow Fluff

Jane Soudah

This homemade marshmallow fluff is easy to make and infinitely better than any version that comes in a jar.

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How to Assemble the Perfect S'more

Jane Soudah

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

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Meyer Lemon Custard

Corina Weibel

Meyer lemons give this thick, creamy custard a bright citrus flavor without too much acidity.

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Crème Fraîche Caramels

Genevieve Gergis

These caramels are equal parts creamy and chewy, and make a delicious gift for family and friends.

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How to Make Cannoli Shells

Steve Samson

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

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Traditional Sicilian Cannoli

Steve Samson

This traditional Sicilian cannoli has a crunchy wine-flavored shell, a creamy center, and is reminiscent of Italy.

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New Orleans Style Bananas Foster Beignets

Harold Marmulstein

Perfectly flambéd bananas are paired with light and fluffy beignet batter to make a unique New Orleans-inspired dessert.

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Ricotta Zeppole Italian Donuts with Raspberry Curd

Roman Murphy

Rustic donut bites are elevated with homemade raspberry curd and vanilla bean crème fraîche.

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