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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

More Main-Course Salads

Salads—once relegated to the side of the plate—have moved to the center. A hearty, protein-packed salad makes a great meal any time of day, and it’s a great way to increase your intake of vegetables and leafy greens, as well as pack a nutrient-dense set of ingredients onto your plate. In this course, you will see that these salads aren’t just about the vegetables: you’ll learn how to prepare ingredients like chicken, steak, and plant-based proteins to add heft to your meal, plus you’ll see how we layer ingredients to add complex flavor and texture. You’ll also learn how to make your salads more interesting by incorporating bright, complex dressings and crisp or crunchy toppings. You will prepare recipes for Steak Salad with Carrot-Ginger Vinaigrette, Hearty Salad with Chickpeas and Halloumi, and Lemony Salmon and Roasted Beet Salad. With a combination of flavors, textures, and colors, you’ll find that salads never looked or tasted so good!

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

Ultimate Apple-Cranberry Pie

This beautiful pie replaces some of the apple filling with a layer of cooked, sweetened cranberries. This recipe uses the pie dough from the Foolproof Pie Dough recipe. If you haven’t already done so, you’ll need to make the pie dough. To keep the cranberries from overwhelming the apples, we actually create two fillings and layer them into the pie shell one on top of the other for a stunning final presentation. As with our Deep-Dish Apple Pie, we found it best to precook the apples. Since we needed to cook the cranberry filling as well, we decide to simplify the apple filling a bit. We found we could handle the smaller quantity of apples used in this recipe in the microwave. And to skip the tedious draining step, we added a bit of cornstarch. Finally, we found that all sweet apples were a good foil to the tart cranberry layer. To simplify work on this project recipe, you can prepare the two fillings in advance and keep them in separate containers in the refrigerator for up to 2 days. Likewise, the dough can be made in advance, so that all you need to do on serving day is roll out the dough, assemble the pie, and bake.

Cooking Couese

Slow-Roasted Beef

Roast beef is a familiar recipe most cooks get wrong. Most recipes rely on a hot oven and the result is a tough, dry roast. In the test kitchen, we’ve developed a unique method that can turn a chewy, tough cut of cheap beef into a succulent and tender centerpiece for the dinner table. Our recipe is very simple and straightforward, and mostly hands-off. The technique requires a very low oven (225 degrees) to promote the enzymatic breakdown of the muscle fibers within the beef. That breakdown will only happen when the internal temperature of the beef is below 122 degrees. To extend the maximum amount of tenderizing time, we allow the meat to sit in a turned-off oven while it comes up to the desired serving temperature. Once you master this recipe, you’ll find that other cuts of beef, from top sirloin to the ubiquitous holiday prime rib, also benefit from slow-roasting.

Our Newest Recipes

Eat Healthy Be Happy

Quick and Easy Recipes

Ranch and Avocado Pasta Salad

"This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat."

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Breakfast and Brunch Recipes

Bavarian Pancakes

"My grandma's recipe. These come out plate size and thin. You put any choice of toppings on and roll up and eat. This is a German heritage recipe."

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Quick and Easy Recipes

My Super Simple Spaghetti Sauce

"I needed some sauce and quick! I am not a fan of the jarred stuff...plus I didn't want to go to the store. This is a rendition of my favorite sauce Recipe #133806, just made simple and it doesn't have to cook all day."

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Dessert Recipes

Peppermint Christmas Cookies

"This recipe is a great one to make for Christmas Cookie Exchanges. These colorful cookies add a real festive treat to any holiday platter. I made these for the first time for a cookie exchange and I made a double batch of green and a double batch of red."

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