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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

Thick-Cut Steak Three Ways

Course Overview Steak is often a center-of-the-plate star, but thick-cut steak can be a real showstopper. In this course you will learn to make your steak stand out by using tried and tested methods to get a great crust and perfect internal temperature. We will be focusing on two test-kitchen favorites—rib-eye and strip steak. We like these cuts primarily for their ample marbling, rich beefy flavor, and availability in markets, but they do come at a price. If fears of ruining an expensive steak are holding you back, we've got you covered. In this course you'll learn three easy methods for cooking thick-cut steak that will give you the know-how to step up to your stove and cook with confidence. You will learn how to make a boldly flavored Spice-Crusted Steak, aromatic Garlic Steaks, Butter-Basted Rib-Eye Steak, (where hot butter helps cook the steaks as well as flavors them), and Pan-Seared Thick-Cut Steaks, as well as a Mustard Pan Sauce and a Thai Chili Compound Butter.

Cooking Couese

Chicken Biryani

In the Indian favorite chicken biryani, long-grain basmati rice takes center stage, enriched with butter, saffron, and a variety of fresh herbs and pungent spices. Pieces of tender chicken and browned onions are layered with the rice and baked until the flavors have mingled. This is comfort food at its best, and simple to boot. Now that you know what it is, how do you make it? In this online cooking class, you will discover which chicken is best for this dish, how to coax the most flavors from spices, and how to ensure the rice and chicken are perfectly cooked at the same time. We will teach you how to make this authentic Indian dish using equipment you already have in your kitchen and with ingredients easy to find in your grocery store.

Cooking Couese

Ultimate Chocolate Desserts

There is much to know about working with chocolate, like how to buy it, how to work with it, the science behind it, and what is the best chocolate available. In this America’s Test Kitchen online cooking class, we will walk you through all there is to know about chocolate in order to make the ultimate chocolate desserts. Our core technique videos outline in clear terms how to properly whip egg whites, and melt chocolate two ways (on the stovetop and in the microwave) to avoid seizing. Learn what common pitfalls to avoid when working with chocolate, and what equipment and ingredients make creating these impressive desserts easier. Finally, try our recipes for Triple-Chocolate Mousse Cake, Rich Chocolate Tart, and our Chocolate-Espresso Dacquoise.

Cooking Couese

Extra-Crunchy Fried Chicken

Fried chicken is pretty straightforward: you coat chicken pieces in flour or batter and drop them into hot oil. And while fried chicken is a pretty basic dish, there is a little more to making the very best fried chicken. In this online class, you will learn how to achieve an extra crispy golden coating as well as perfectly cooked chicken. You will discover important details of what chicken to use, how best to prepare it, and when you know it’s properly cooked. For the coating, you will learn a simple method to an extra crispy coating that is a real crowd pleaser. And forget the deep fat frying—we skip the quarts of oil and settle for 4 cups, which slows the cooking down just enough to ensure perfectly cooked chicken just as the coating crisps and browns. We will even show you how to reheat your leftover fried chicken so it’s as crispy as when it came out of the pot.

Our Newest Recipes

Eat Healthy Be Happy

Turkey & Duck

Roast Goose with Crispy Skin

Learn how to make this holiday classic from Jacques Pépin, who borrows a special technique for achieving an irresistibly crispy exterior.

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Salmon Recipes

Salmon and Asparagus in Foil

"This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site."

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Beef Recipes

The Best Easy Beef and Broccoli Stir-Fry

"I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients."

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Soups & Salads

Mashhurda Mung Bean Soup

League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat (traditional mashhurda includes beef or lamb) and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted. The fresh herbs, pepper, and labneh at the finish take it over the top.

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