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Master The Art of

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

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Have a look at some of our favorite courses.

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.

Cooking Couese

Bread Stuffing with Fresh Herbs

Few side dishes are more classic at Thanksgiving than bread stuffing. And few holidays put more use to your oven! Since Thanksgiving can be hectic enough, our stuffing recipe allows you to prepare the stuffing up to two days in advance and only have to bake it in the oven on the day it is to be served. Since it can be difficult to safely cook stuffing inside of a turkey, we cook it outside of the bird, in a baking dish. Covering the stuffing with foil during cooking steams it, mimicking the moist cooking conditions inside a turkey. For a crisp crust and toasty flavor, we remove the foil for the last 20 minutes of baking. Learn all the tricks to our classic stuffing in this online cooking class.

Cooking Couese

Rustic Italian Bread

In Italy, rustic bread is seriously crusty, with a toothsome crumb and a clean, strong flavor. The most traditional loaf is shaped like a torpedo and contains just four ingredients—flour, water, yeast, and salt. This recipe relies on a biga (flour, water, and a little yeast) for flavor. Since the biga must ferment for 6 to 27 hours, this recipe is best made over two days. Once the biga has fallen, the remaining flour, water, and yeast are added, along with the salt. As the dough rises, it is folded (or turned) twice to build structure. The dough is shaped and baked on parchment paper for easy handling. You will need a baking stone as well as a water bottle to mist the dough with water before it goes into the oven. (The water helps promote a really thick crust.)

Cooking Couese

Asparagus 101

As vegetables go, asparagus really has it all—a complex, earthy flavor, a vibrant green freshness, and a relatively short cooking time. It comes in a variety of sizes and, depending on which cooking method you choose, you can give it all manner of textures. The key is its versatility: asparagus is equally suited to roasting, braising, broiling, blanching, steaming, and eating raw. You can even sous vide asparagus for the perfect holiday or dinner party side dish. This course will take you through each technique to make a wide range of delicious dishes with a variety of easy toppings and sauces. We’ll also cover shopping and storage, prepping, and some science on what makes asparagus work.

Our Newest Recipes

Eat Healthy Be Happy

Veg

Vignarola Springtime Vegetable Stew

Celebrate the bounty of fresh spring vegetables with this Italian side dish. Featuring fava beans, asparagus, green peas, and artichoke hearts, this dish is a hearty vegetable medley that offers a satisfying taste of the season.

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Slow Cooker Recipes

Slow Cooker BBQ Beef Stew

"This recipe comes from kraftfoods.com. It sounded good and comforting for the winter months. I have made some adjustments to the recipe. Remember not all slow cookers are created the same, adjust the cooking times accordingly."

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