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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

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Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

British-Style Scones with Currants

What’s the difference between American- and British-style scones? Compared to American scones, cakelike British scones use far less butter, far more baking powder, and are brushed with a light milk-and-egg wash to add browning. The recipe in this cooking class will help you make the best British-style scones with a light and fluffy texture and not-too-sweet flavor. This course will also help you avoid common pitfalls resulting in short, pale, biscuit-like scones. You will also learn the proper technique for using a biscuit cutter and the best way to reheat scones.

Cooking Couese

Salsa Verde

Salsa verde is a simple pureed sauce made by grinding parsley, capers, anchovies, lemon juice, and olive oil into a smooth puree. A food processor is the best tool for making this sauce. This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using for reawaken flavors in the sauce. The recipe can be adapted using different herbs for a variety of sauces.

Cooking Couese

Make-Ahead Essentials

Learn the ins-and-outs of how best to prepare recipes in advance, and cut back on the time it takes you to get dinner on the table in this online cooking class. Discover how to prepare and store make-ahead meals, and learn what ingredients can be prepped in advance, and how best to keep them tasting fresh. Find out what meals work well when made ahead and frozen. We will share with you what equipment we find essential for make-ahead meals, and what you’ll need to store ingredients and dishes safely and effectively in your refrigerator and freezer. Finally, practice these new skills when making some of our favorite make-ahead recipes.

Cooking Couese

Gluten-Free Blueberry Pie

Perfect pie dough has just the right balance of tenderness and structure. The former comes from fat, the latter from the long protein chains, called gluten, that form when flour mixes with water. Too little gluten and the dough won’t stick together; too much and the crust turns tough. So presumably we would face mostly a structural issue with a gluten-free dough, since gluten-free flours are naturally low in protein. Although we weren’t surprised to find that the dough was still too soft and lacked structure, we were taken aback by how tough it was. This online class will teach you everything you need to know about how to make a flaky, tender, and crisp pie crust that also happens to be gluten-free.

Our Newest Recipes

Eat Healthy Be Happy

Lamb & Mutton

Lamb Shawarma

In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.

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Breakfast and Brunch Recipes

Scotch Eggs

What a quick easy appetizer or snack. These go great when we go camping and are super right out of the freezer. Just pop them in the toaster oven and you have a great quick snack. These are also great warm or cold with a little homemade mustard.

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Turkey & Duck

Japanese Yakitori Style Pan-Roasted Duck Breast

Andrew Zimmern's Kitchen AdventuresI call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes too, and the only mistakes you can make are not cooking your duck slowly enough or overcooking it. At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled asparagus or Chinese broccoli. We slice the breasts and serve them family style. I love the large magret duck breasts from D'Artagnan for this, but any local ducks (Pekins are most popular) will work just beautifully. — Andrew Zimmern

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Pizza & Sandwiches

Chicago Tavern Style Pizza

Place dry ingredients in bowl of a 10-cup food processor fitted with a dough blade and pulse to mix. Scrape sides of bowl and pour in water and oil. Process (on dough setting if you have it), until dough forms a ball, 2 to 3 minutes. Process dough an additional 40 seconds and turn off machine. Let dough rest in food processor for 20 minutes. Remove dough from blade and process another 40 seconds. Remove dough from food processor, divide into 2 equal portions, and shape into balls.

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