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Master The Art of

Culinary Delights
with our Professionals

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

Learn With Us !

Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Classic Soups

Would you make 30 versions of French onion soup to find the recipe with the richest broth and the deepest onion flavor? Or make dozens of cream of tomato soups to find the best way to preserve its bright flavor and color? Or test if simmering is better than boiling? We did, using flavor-enhancing techniques we've come to perfect over years of work in the test kitchen. Few dishes can fill, comfort, and satisfy like a big bowl of hearty soup. Good soup is easy to make, but great soup requires a whole lot of know-how. Learn it all, plus some great recipes and tips on blending soups and making them in advance, in this lesson.

Cooking Couese

Falafel Dinner

You don't have to go to a restaurant to get great falafel with all the fixings. In this course, you'll learn how to make our easy, foolproof recipe with a smooth, creamy tahini sauce so you can enjoy hot, crisp falafel fresh from the fryer any night of the week and in the comfort of your own home. And if you're going to take on making your own falafel, why not try your hand at homemade pita too? Better than store bought, homemade pita is fun and easy to make. Our recipe creates tender, chewy pitas with perfect pockets, every time. Falafel can be served as a sandwich or as an appetizer with pita on the side. We'll show you how to make different accompaniments for your pita and falafel including ultracreamy hummus, quick pickled vegetables, baba ghanoush, and a tomato-chile sauce. Mix and match or make them all for the falafel dinner of your dreams.

Cooking Couese

Almost Hands-Free Risotto

Risotto is a classic rice dish from northern Italy. It’s well-loved for its lush, velvety texture and al dente rice grains; the medium-grain Italian rice that’s used to make risotto releases its plentiful starch during cooking and gives the appearance of being bathed in a creamy sauce. But the traditional cooking method requires at least 30 minutes of constant stirring. We developed an easier but still great-tasting risotto recipe that requires almost no stirring. Learn about the ingredients and equipment you’ll need to prepare this dish, as well as how to avoid mushy risotto or blown-out grains. And although it’s traditionally served as a first course or as a side dish to stews and braises, we added shredded chicken to this recipe so it is hearty enough to be served as a main dish.

Cooking Couese

Small Batch Baking

Small batch baking is for those times when you want just enough for a few people or to satisfy a sweet tooth, without the leftovers or mess of a standard-sized recipe. Most leftover baked goods stale quickly, leaving you with sub-par sweets or wasted food. Our solution: creating recipes for our favorite baked goods in perfectly proportioned small batches. These scaled down recipes come together quickly and usually bake up faster than a full batch. In other words, small batch baking is time-saving, space-saving, and clean-up friendly.

Our Newest Recipes

Eat Healthy Be Happy

Soups & Salads

Burmese Samusa Soup

This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric.

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Beef Recipes

Taco Tater Tots Casserole

"I found this on the Miserly Mom's website and have cooked many times - my family loves it - especially my 11 year old!"

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Dessert Recipes

Thumbprint Cookies

"I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile."

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Dinner Recipes

Chinese Fried Rice

"This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns."

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