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Have a look at some of our favorite courses.

Cooking Couese

Perfect Sautéed Mushrooms

This recipe for sautéed mushrooms is a good way to master the sauté snap—the technique used to turn lots of food at once when sautéing vegetables and other small items. In this recipe, the mushrooms are cooked with Asian ingredients for a quick side dish. Once you master this recipe, you can swap out flavorings to create other simple mushroom sautés. And the technique for sautéing other vegetables—everything from diced zucchini or eggplant to cherry tomatoes—is very similar.

Cooking Couese

Fluffy Omelet

The fluffy omelet is not exactly the new kid on the block, but next to a refined French omelet and a hearty diner omelet, it often gets ignored. In this online cooking class, you’ll learn how to make a perfect fluffy omelet and transform the ordinary egg into this light-as-air dish. You will discover how we create the height with the curds that gives this omelet its name, and see how separating the yolks from the whites ensure the right texture. Find out which pan is just right for this omelet, as well as other useful equipment. Finally, we will guide you to some delicious fillings that will turn this simple omelet into a meal.

Cooking Couese

Classic Cakes

Cake is the perfect way to say happy birthday or to celebrate weddings, anniversaries, and almost any other holiday you can think of. But most home cooks think it’s easier to order a cake from a professional than it is to make their own. Cake making requires precision and careful attention to detail, but armed with the techniques—like how to frost and decorate a cake—and recipes you’ll learn in this online class, you’ll be able to turn out foolproof bakery-style cakes—including ultimate chocolate cupcakes, authentic New York cheesecake, and moist yellow layer cake—for any occasion.

Cooking Couese

Slow-Roasted Pork

Low-temperature roasting is a great way to prepare very fatty roasts, such as a pork shoulder. The effect is akin to barbecue, minus the smoke. Pork shoulder is an incredibly flavorful cut. It’s also very cheap. This cut is the traditional choice for pulled pork. We found that roasting this big cut at 325 degrees for 5 to 6 hours gave plenty of time for the fat to melt and the connective tissue to break down. The result is a very succulent roast. We made a few refinements along the way. As with a cheap cut of beef, we found pork shoulder benefited from an overnight salt rub. Adding brown sugar to the mix helped create a roast with a crackling crisp crust. (And a little sweetness works well with pork.) We found it best to elevate the roast in a V-rack so it cooked evenly. Some water in the pan prevented the pan drippings from burning during the very long roasting time. We use the pan drippings to make a quick sauce with peaches, sugar, wine, rice vinegar, grainy mustard, and thyme. If you prefer, try a sauce made with cherries, red wine, red wine vinegar, sugar, and ruby port.

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