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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

French Fries

How can something so seemingly simple as a good French fry have so many misses in the kitchen? Learn the ins and outs of making French fries with a crisp golden exterior, airy interior, and earthy sweet flavor. Discover the secret of what makes French fries crispy (hint: cornstarch makes them shatter!). We show you how to cut French fries, which oil is best for frying them, and when it’s the right time to season them. Learn what pitfalls to avoid, and how to fix them. We’ll show you what equipment you need, and exactly how hot the oil needs to be to achieve French fry perfection.

Cooking Couese

Sourdough for Beginners

Making a sourdough starter requires time but very little effort. Once established, this starter opens up a whole new universe of homemade breads with its trademark sourdough tang. In this online cooking class, learn how sourdough starter works—from making the starter to feeding it to turning it into bread. Discover what makes sourdough taste sour. Follow our step-by-step core technique video for an easy way to make sourdough starter, including when to feed it. You’ll learn what equipment to have and ingredients to use to make this foolproof, and as always we will share what common mistakes to avoid for success every time. When your starter is ready, add it to basic bread ingredients and turn out a delicious loaf of homemade sourdough bread.

Cooking Couese

All About Lobster

We admit, cooking lobster at home can be a daunting process: How do you deal with that thrashing tail, what’s the best way to cook it, and how do you know when it’s done? The secret to tender lobster is not so much in the preparation and cooking as in the selection of the creature itself. In this online cooking course, we will cover all parts of the process, from choosing lobster to breaking it down, and we’ll walk you through three lobster recipes, so you can confidently cook lobster at home.

Cooking Couese

French Pork Stew

Beef is king when it comes to meat stews but it’s the not the only choice. A French boiled dinner known as potée features a mix of fresh and smoked cuts of pork in a light broth. It served as the inspiration for our French pork stew that is incredibly simple—this recipe requires no browning of ingredients or makes zero mess on the stovetop. This French peasant recipe varies from region to region, but most versions combine multiple pork cuts, always including one smoked cut; sausages; and a mix of cabbage, onions, and sturdy root vegetables. The dish is plenty porky, and because it’s typically not thickened, the broth has a light, clean taste.

Our Newest Recipes

Eat Healthy Be Happy

Noodles & Pasta

Longevity Noodles

This quick dish pairs light, umami-seasoned lo mein noodles with crunchy snow peas and water chestnuts.

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Appetisers and Snack Recipes

Cheesy Fried Chicken Parm Balls

"A simple homemade chicken nugget is stuffed with mozzarella cheese and fried to crisp perfection. Don’t forget to dunk it generously in marinara sauce."

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Fish & Seafood

Beer Battered Fish with Malt Vinegar Aioli

Most pollock, the fish preferred for this recipe, are caught by commercial trawlers using nets, but some chefs are starting to look for line-caught fish, which are more carefully caught and processed by fisherman like Tim Rider, for a superior product. Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. The beer batter should coat this fish without being too thick; when fried, the batter should puff and crisp while the fish steams inside the crispy shell.

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Slow Cooker Recipes

Slow-Cooker Cheesy Chicken

"Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too"

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Dessert Recipes

Christmas Pfeffernusse Cookies

"I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color."

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